A delightful dessert for two, this light, smooth, cardamom coconut panna cotta is accompanied by crunch from some leftover turmeric cake. I read the Momfuku Milk Bar book and fell inspired by Christina Tosi’s philosophy of using all sorts of things from your pantry and freezer in your baked goods. The idea of repurposing leftovers speaks to me, because I really dislike wasting food. It is one of the main reasons why I bake in small quantities as much as possible and without resorting to using 1/4th of an egg because really the quantity of egg decides how small my baking project will be. Trust me it is a pain to measure out 1 ½ tbsp of egg for something. I have tried. One of the first google searches I did when I was tinkering with the idea of starting a blog was “what do food bloggers do with excess food”, coming in after “how do food bloggers stay fit?” Well I did not find any satisfactory answers to both questions. I suppose everyone tackles it in their own way. So, I picked going small where my baking was concerned. We are two people so I had to think about […]