I know, this is the area for brownies and such. But there just wasn't a place for panacotta. In fact, there is no place for puddings, custards, or gelatin deserts.
I'm making some of my dragon-fire chili tonight for a couple of young men missionaries from out church. This chili isn't for ordinary mortals, and was by request. I'm talking 4 ghost peppers, 4 habenaros, 6 cayenne peppers, 5 Japones, with crushed red pepper and enough chili powder, and cumin to make it taste like chili. These guys requested it. There is also two pounds for browned ground beef, one chopped onion, cilantro, 1 can dark red kidney beans, 2 cups cooked pinto beans, and a large can of diced tomato. I tasted it of course, added a little salt and it's stewing in the slow cooker as I type.
I'm thinking that thought they asked for this really hot chili, they will need something to douse the flame, and a glass of milk just isn't going to do it. Sooo, a very cold, close to freezing, panacotta, made from 2 cups of milk, three very ripe bananas, two tsp. vanilla extract, two packets of Knox unflavored gelatin, and a half-tsp. of mace should do the trick. It will set up all nice and custardy, with the benefits of milk, and the thermal mass of the custard. The two sensations should cool the fire. I just need to figure out whether to serve the panacotta with the meal, or for desert.
Whadaya think, will the panacotta cool the fire. At the very least, it tastes incredible, all silky smooth, with a potent banana flavor. Me, I'm looking forward to supper. Our guests are too. I wonder how they will feel after eating Chili that's hot, even for me.
i'm thinking they'll look something like this -
, but without the frowns. Me, I'll be looking like this -
. You need to know, they've been warned.
Just so's ya knows, after making this chili, all the snow is finally gone from around here.
Seeeeeeya; Chief Longwind of the North