Intro

Chocolate Panna Cotta with Blackberry Caramel // Not Without Salt Chocolate Panna Cotta with Blackberry Caramel // Not Without Salt

 

Things look different around here, right?

I hope you don’t mind the change. I freaking love it. I was getting tired of staring at the same screen and let’s be honest, even I had a hard time using my old site. Now when I land on the home page I get fluttery and excited, when I search for an archived recipe it actually shows up (!) and the photos are a bit more pronounced, which I love. But as you know, with all new things there are often a few kinks. Hopefully they haven’t affected your time here too much.

I’m still working on archiving all my past recipes so they fit in the new format because of that there was a time there that many of my recipes went missing. While I am sorry that the lost recipes were such an inconvenience for many I have really loved hearing from you. I didn’t realize so many of you were using the recipes! I love knowing that the recipes are not just sitting on the screen but that they are actually living in your homes. With each, “I was planning on making ‘x’ for dinner! What happened to it?!” or “It’s my husband’s birthday and he made a special request for your cookies but I can’t find it!” I quickly located the recipe while feeling a great honor that the recipes were exiting my kitchen and entering yours. It’s been a great encouragement as I have been working like a crazy lady trying to make 120 of my very best recipes for the book. I can not wait for you to live in these recipes. You see how it always comes back to the book?! Now you know how my friends and family feel.

If you are having any issues with the site please do let me know. However, if you don’t like it and really have no helpful critique than I’m perfectly okay if you keep that to yourself. I do realize that there are a few more clicks than before but do you see that bar that follows you? It’s right above me. That bar has arrows on it so you can easily switch from post to post without having to go back to the main page. Why am I pointing this out? Because I just realized it myself and I think it’s pretty awesome.

I have my good friend, Jono, to thank for the design and my brother to thank for being smart enough to speak ‘internets’ and make this site become the beautiful and functioning thing it is today. (Here is his company, it’s pretty great thisiscivil.com).

The other reason why I am here is to point you to this recipe I created for S. Pellegrino. It was back in the summer when blackberries lined the hiking trails and filled the shelves at the market but the idea can be used with any number of berry. The fruit itself becomes the liquid to soften the caramel and turn it into a sauce which gives you a deeply flavored, sweet caramel that is also bright and fragrant with ripe fruit. Some of the berries are gently mashed after the hot sugar is poured over top while some are left whole. The panna cotta is softly sweet, not intensely chocolate but perfectly creamy. It doesn’t need the caramel but of course I do recommend it. And I might also suggest turning this into a more seasonal apt dessert by adding in a few warming spices such as cinnamon, nutmeg and cardamom. The panna cotta is fine to sit in the fridge for a few days while you tend to stuffing and turkey and in lieu of the caramel a few arils of Pomegranate seeds would dress it up quite nicely. You can find the recipe here.

 

Chocolate Panna Cotta with Blackberry Caramel // Not Without Salt Chocolate Panna Cotta with Blackberry Caramel // Not Without Salt Chocolate Panna Cotta with Blackberry Caramel // Not Without Salt
 

Chocolate Panna Cotta with Blackberry Caramel

I realize that blackberries are very hard to find right now but I imagine that you can use frozen or another similar berry; raspberries, strawberries and possibly even blueberries.

As a contributor for S.Pellegrino’s Practice the Art of Fine Food program I created this recipe and post along with many others that can be found on their Facebook page.

*If you are having a hard time finding the recipe click the link to S.Pellegrino’s Facebook page and then hit The Recipes in the top left corner. The panna cotta recipe is featured on day 74. I’m sorry it’s not easier. I wish I could post it here.

 

46 Responses to “Chocolate Panna Cotta with Blackberry Caramel”

  1. Mamen

    I love the look of the site too! Oh, this recipe… I want to try it but i will use raspberries which are my favourites!

    Reply
  2. Sini

    I love your new site. It’s absolutely gorgeous. Well done, Ashley!
    And this panna cotta looks to die for. I’m so excited about the blackberry caramel! Have to make it soon.

    Reply
  3. Cat

    I do like the new look but for me the writing is HUGE! (I’m using firefox on a macbook if that makes a difference). Also because everything is so big, when I click on the newest post, all I continue to see is the top main picture so I click it again and again thinking I haven’t left the home page! I’m hoping that falls under constructive criticism. =)

    Reply
  4. Christy @ My Invisible Crown

    I absolutely love it! I love the huge feature photo at the top and the way when you scroll it follows up the picture revealing more. That’s something I’ve never seen anywhere. I also love the large print. You’ve always had a bigger font than most all other blogs but this is even bigger. My eyes rest easily on the words. I wonder if I need to have my vision checked sine I love that part so much!!!

    Reply
  5. Liz Sisk

    Love your site! But…no matter how many times I tried…..I could not find today’s recipe for Panna Cotta. Beautiful pictures and Panna Cotta is my favorite.
    Thanks!

    Reply
  6. la domestique

    Change is good and I think the new site is fantastic, different and fun! Love the look of that chocolate panna cotta with my favorite fruit- blackberries!

    Reply
  7. Darlynne

    I must be the only one, but the links to this recipe on FB return a “404 file not found” error. It’s not the first time I haven’t been able to access or find the recipes you post there and have to assume you’re not allowed to post them here. It looks good anyway.

    Reply
    • Abby

      Yip, me too. It takes me to an advert page for san pelligrino, or some such…. Sad as it looks delicious. What a tease! :)

      Reply
  8. Sara

    The new site looks great, but it is a bit hard to use on an iPhone. It might be worth looking into naming a mobile version that resizes photos and text and changes the navigation do its easy on a phone. I run an ecommerce site in Europe and we are finding that 40% of our visitors are using phones or tablets now. We expect it to be more than half by next summer. Love your recipes!! And can’t wait for the book.

    Reply
  9. Sakura

    Love the new look of the website – very fancy schmancy! One thing I really miss, though, is getting the beautiful photos to show on the feed into netvibes.com. I use that as my homepage so I can see all the blogs I follow at a glance. I used to be able to see the photos associated with your posts before the change to your website, and now all I see is a fuzzy Adobe Acrobat icon for each post. :(

    Reply
  10. pat simon

    Your new site does look beautiful, but with the lighter colored links it’s really hard to find the one for the recipe. And when I clicked “recipe” in the blue bar, I just kept getting back to the text part. Might consider compromising the elegance sufficiently to distinguish the font color for links a little further, or alternatively, make the recipe link take one just to that.

    Reply
  11. Erin

    I love your blog. I’m looking for Thanksgiving recipes. I was told “Cooking With Mr. C.” on Facebook, dedicates the month of November to Thanksgiving recipes. I just “Liked” the page and came to check your blog out. Erin

    Reply
  12. lynn

    ok, so, believe it or not……. not everybody is on facebook!!
    or have any intention of being on facebook. can I just simply
    get the recipe without entering my email to some site? something
    very complicated about the whole thing.

    Reply
    • Ashley Rodriguez

      I know. I’m so sorry it’s such a pain. Unfortunately I’m not allowed to post the entire recipe but I assure you very soon I will return to regular posts with full recipes and no obnoxious links to facebook. Thanks for your patience.

      Reply
  13. SouthernSpoonBelle

    Liking the updated site! Very fresh and bright. This recipe looks heavenly, would have been perfect for our family time in the UK in September, when the blackberries were at their peak and we gathered bags full of them on our walks through the countryside. Will file it away for next time…

    Reply
  14. Calgary catering

    Thank you this is a beautiful blog and post. The blackberry dessert looks delicious and the photos are wonderful. Thank you. I’m going to go find the recipe now.

    Reply
  15. Lisa

    Lisa loves the panna cotta recipe, just turned 4 and we made it for her birthday party…

    Reply
  16. Jan

    I know it sounds so motherly, but … I AM a mother! So very proud of you Ashley. You are an amazing young lady.
    Keep up the great work and follow your dreams.

    Reply
  17. Mr. Salt

    You like salt too?

    I really enjoy the look of your site. The parallax scrolling is a very nice touch. I share with you the love of all things food! I am a firm believer in salt and its flavor enhancing benefits. Check out my blog at addsomesalt.com

    I look forward to continuing to see your great content!

    Reply
  18. Lauren

    Just wanted to let you know that you have inspired me! I finally worked up the courage to start my own food blog!
    I finally did it as of last week!
    Thank you!

    Reply
  19. Jinhyo Kwak

    Just wanted to say that it looks great and that I will try to follow the recipe and see how it goes. Hopefully it will come out and taste as good as it looks on your blog! Thanks, Jinhyo Kwak

    Reply

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