Inspiration can come from the craziest of places, including a nail salon. My friend and I were having our nails done when a man carrying stacks and stacks of baskets filled with Rambutan (see the pictures of the fruit and my sassy pedicure on instagram), a tropical fruit related to Lychee, walked in to sell them. Apparently he drives in from Florida with a truck full of fruit on a monthly basis and we just happened to hit it right this time. So, we walked out with sassy toes and 10 pounds of Rambutan. What was I to do with 10 pounds of this unusual fruit? I headed straight to Instagram and asked my community there what they would do. Sorbet and panna cotta came up several times, so, here you go, my interpretation of those suggestions, Coconut Panna Cotta with Tropical Sorbet.
I added the caramel spiral to the top when I heard that Aretha Franklin passed away. During my very first job in catering, back in the 1990s, we catered a charity event at the Viking’s Stadium for 3000 people and Aretha Franklin was performing. It was the one and only time I saw her and I will never, ever, ever forget it. I have no idea what the dessert was, likely an opera torte or something equally regal to serve such a legend, but I do remember with painful clarity that we had to make 3000 sugar spirals to balance on top. They are not hard to make (you can watch me do it in the instagram video), but they are a tricky dance of timing and they’re as delicate as paper thin crystal. And, don’t get me started on sugar decor and humidity. It was a level of stress that only the craziest of people thrive on. After we put down the last plate of dessert we ran to watch Aretha in her fur coat sing to the angels and all the stress of that event melted away!