The Domestic Alchemy of Silver
The chemical symbol for silver is Ag. The abbreviation derives from the Latin argentum, meaning silver. Culturally and scientifically, silver has a kind of alchemical lure. Theories, real and outlandi...
Inherited demitasse spoons inspired the development of this recipe. The small bowl of the spoon encourages lingering mouthfuls of this surprisingly savory treat which highlights Alaska’s fall flavors.
Cook’s Notes: this recipe incorporates pacing, attending to cooks with energy limiting conditions. Much about this recipe is quite adaptable beyond the ratio of liquid to agar powder. I used hazelnut milk for added flavor, but truly any milk will work and set in this recipe. Try another nut or grain-based milk, try regular milk, or experiment with cream for an extra luxurious mouthfeel. If you don’t have access to, or do not want to use chaga, try replacing it with 2 teaspoons of espresso powder. Honey can also be replaced with agave or maple syrup for a completely plant-based dessert.
Ingredients
SERVINGS: Eggless Panna Cotta Makes 4 panna cotta
Eggless Panna Cotta
- 14 ounces hazelnut milk
- 1 tablespoon + 1 teaspoon ground chaga
- 1 tablespoon cocoa powder
- 1 tablespoon chickpea flour, cassava flour, or tapioca starch
- ½ teaspoon nutritional yeast (optional, for eggy flavor)
- ¼ teaspoon nutmeg
- 1 pinch cinnamon
- 1 pinch salt
- ¾ teaspoon agar powder (available online and in health food stores)
- 3 tablespoons Alaska honey
Beet Chips
- 2 medium beets
- ½ cup simple syrup
- ½ teaspoon salt
- ½ teaspoon cinnamon
Preparation
Eggless Panna Cotta
Makes 4 panna cotta
Total upright time: approximately 15 minutes. Dry ingredients can be measured in advance. Panna cotta will keep up to 3 days covered in fridge.
Measure dry ingredients and lightly whisk together. Set out 4 demitasse teacups or half-cup jars (upright time 5 minutes). Blend together all dry ingredients with honey and milk. A blender is recommended but vigorous hand whisking will do (upright time 5 minutes). Add mixture to a small saucepan on medium. Bring to a simmer. Reduce heat to medium low and stir frequently for about 4 to 5 minutes, until mixture begins to thicken (upright time 8 to 10 minutes; a kitchen chair may be useful).
Pour mixture into cups and rest on counter for about 30 minutes. Put cups in fridge to chill until ready to serve (upright time 5 minutes). Serve with beet chips and use demitasse spoons for delightful, small, savory bites.
Beet Chips
Total upright time: approximately 15 minutes
Peel and thinly slice beets (upright time 5 to 7 minutes). Place beet slices on parchment-lined trays, brush with simple syrup, sprinkle with salt and cinnamon (upright time 5 to 7 minutes). Set a food dehydrator to 130° F or your oven to its lowest setting, and dry chips until fully crispy, checking regularly. Time is dependent on temperature—at 130°F, about 8 hours. Remove and store in airtight container until serving (upright time 5 minutes).
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