Jane Austen moment in Persuasion
"Miss Elliot," said he, speaking rather low, "you have done a good deed in making that poor fellow talk so much. I wish he could have such company oftener. It is bad for him, I know, to be shut up as he is; but what can we do? We cannot part."
"No," said Anne, "that I can easily believe to be impossible; but in time, perhaps--we know what time does in every case of affliction, and you must remember, Captain Harville, that your friend may yet be called a young mourner--only last summer, I understand."
"Ay, true enough," (with a deep sigh) "only June."
"And not known to him, perhaps, so soon."
"Not till the first week of August, when he came home from the Cape, just made into the Grappler. I was at Plymouth dreading to hear of him; he sent in letters, but the Grappler was under orders for Portsmouth. There the news must follow him, but who was to tell it? not I. I would as soon have been run up to the yard-arm. Nobody could do it, but that good fellow" (pointing to Captain Wentworth.) "The Laconia had come into Plymouth the week before; no danger of her being sent to sea again. He stood his chance for the rest; wrote up for leave of absence, but without waiting the return, travelled night and day till he got to Portsmouth, rowed off to the Grappler that instant, and never left the poor fellow for a week. That's what he did, and nobody else could have saved poor James. You may think, Miss Elliot, whether he is dear to us!"
Matcha & Pistachio Panna Cotta
Adapted from Hachette Panna Cotta cookbook
Ingredients for 4
200g coconut milk
35 g dark brown sugar
1.5 g Matcha powder (Green tea powder)
5 sheets of gelatine
2 tbsp ground pistachio
1) Soak gelatine sheets in cold water .
2) Bring it to the boil , cream, coconut milk & sugar in a sauce pan on medium heat. Remove from heat . Add in gelatine & stir well.
3) Dissolve Matcha (green tea) powder with 1 tbsp of cream & coconut milk mixture . Combine dissolve Matcha into the cream mixture & stir till well combined . Pour in ramekins or glasses & chilled for at least 8 hours. Topped with ground pistachio just before served.
Submitting this post to Aspiring Bakers (October 2012) event hosted this month by Charmaine of Mimi Bakery House with the theme Jellies & Puddings .