A few months back, I posted a recipe for something I thought I'd created. Recently, I found that I had just re-invented the wheel.
Here's what happened. I wanted chocolate pudding, without all added sugar or starch and was trying to figure out how I could make that happen. So I used 2 packets of sugar-free cocoa mix and added it to 12 oz. of hot milk. I then stirred in a packet of Knox brand unflavored gelatin until it was all dissolved and put the mixture into the fridge until ice-cold. I tried it and was very proud of the results. I had a deeply chocolate desert with the texture of a custard, with no added sugar, and no added starch.
Didn't know what to call it, and so I called it chocolate gelatin. Lately, I've come to find out that Italians have been making a vanilla flavored version of this desert for generations. They call it, wait for it, Panacotta. And here I thought I was all that. Just goes to show that we always need to be humble, and not be afraid to do a little research once in a while, so that we don't have to re-invent the wheel. The only difference between what I made and what's already out there, mine is chocolate, and diabetic friendly. Another lesson learned, and a friendly nod to the genius that is Italian Cuisine.
But I may have a few tricks up my sleeve yet.
Seeeeeeya; Goodweed of the North