Neophobia: The fear of all new things or experiences. Fear of anything new, of innovation, an irrational fear of new situations, places or things. In animal behavior, neophobia refers to the tendency of an animal to avoid or retreat from an unfamiliar object or situation. Also called cainotophobia.
In the article I just finished reading, neophobia referred to the fear of “new” foods. It was telling of a study performed on school-age children claiming not to “like” certain vegetables.
It stated that it took just a couple of months of weekly sampling (and encouragement from teachers) to produce a change of heart about the vegetables. The researchers went on to say that the same could prove to work with adults. “The approach may work in adults, too, because – just like kids do – adults tend to experience food neophobia – a dislike for the taste of foods that are new.” (Realage.com) Obviously, they skipped my husband during this research!
Trying to get him to taste something new is like, excuse the cliché, pulling teeth. Or, better yet, just try to get him to eat one little bite of broccoli. He makes fun of the name of some vegetables (one being broccoli), saying that if someone thought it was good and it was good for you, then why did they name it broccoli?
However, he has gotten better, or maybe he just trusts me enough that he knows I will protect him from all that I know he truly wouldn’t like!
Regardless, if you read my article last week on celeriac, and then tried the recipe, you probably stepped out on a limb to try something new. It kind of reminds me of the time I tried to use mashed cauliflower in place of mashed potatoes because “you couldn’t tell the difference.” Again, they don’t know my husband. But, in his defense, I could taste the difference, too.
I hope you’re in the mood for a new dessert recipe because I have a great one for you. You may have heard of Panna Cotta before but never tasted it because it was “new”. Let me tell ya, you’re missing out! However, now is your chance to try it again and even make it. It is so easy – and kind of fun!
Panna Cotta, from the Italian cooked cream, is an Italian dessert made by simmering milk, sugar and cream together then mixing with gelatin and letting it set. It is generally from the Northern Italian region of Piemonte, where it is served with berries, caramel, or chocolate sauce.
I’m not wild about the caramel sauce, but only because if given a choice of chocolate or caramel, it’s hands down the chocolate. And if chocolate is not available, then I just skip it. (Maybe a little neophobic!). But don’t be afraid to try this, it is wonderful! Maybe garnish with some fresh raspberries!
White Chocolate Panna Cotta with Dark Chocolate Sauce
1/4 ounce unflavored gelatin
1 1/2 cups milk, divided
1 cup whipping cream
1/2 cup white chocolate chips
1/4 cup sugar
3 ounces semi-sweet dark baking chocolate, chopped
3/4 cup heavy cream
For Panna Cotta:
Sprinkle gelatin over 1/4 cup milk in small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy). Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, until morsels are melted and sugar is dissolved. Remove from heat; add gelatin mixture, stirring until dissolved. Stir in remaining 1 1/4 cups milk. Pour mixture evenly into 6 ramekins. Cover and chill 24 hours.
For dark chocolate sauce: microwave chocolate and cream in a small microwave-safe bowl at until melted and smooth, stirring every 30 seconds (about 1-2 minutes). Invert Panna Cotta on plate and drizzle spoonfuls of chocolate sauce on top.