I’ve always been told that insecurities would become less once you get older. You’d be ‘wiser’ and know more so any weird uncertainties would just magically disappear… Well, I can tell you: it doesn’t always work that way! I find lately that I get insecure about what the future will bring and how I can stay ahead of the – much younger – competition. Maybe that is not the insecurities that ‘they’ always talked about but it is a rather nerve wracking part of getting older as an entrepreneur and one I dislike. A lot…
It’s not that my work is any less or that I stopped growing or stopped trying new things or any of that but it recently happened that someone half my age got the job and I didn’t. And in this day and age where we are both self employed it is critical that I still keep getting enough jobs to get the bills paid. Don’t get me wrong I am still ridiculously busy and it doesn’t seem to end so in that sense, all is well. But still… it stings a little. And it makes me a bit nervous for the future.
Maybe it is a mere coincidence and the fact that someone else was asked has nothing to do with me but more with the preference of the author or god knows what other reason. How do you guys handle stuff like that? We all get older at some point so I am sure you have your insecurities wether or not you’re self employed or not. I’d be curious to hear how you feel about that topic. I find in general that getting older is overrated. It sucks… Big time… 🙂
What certainly does not suck is this ridiculously good pannacotta. If you like licor43 than this is just the dessert for you. It is smooth and not too strong in the alcohol department but just enough to give it the edge. I know I loved it! I know Christmas is too far away to even mention it but it would absolutely be a killer christmas dessert… But equally well for an after BBQ dinner.Print
This makes about 6 regular pannacotta moulds
- 100 ml licor43
- 320 ml double cream
- 110 gr sugar
- 500 ml Greek yoghurt
- 4 gelatin leaves
- 1 mango
- First soak the gelatin in a bowl of cold water. Leave to stand for at least five minutes
- Place the double cream, sugar and the licor43 in a saucepan and heat this through. Stir until the sugar is dissolved but make sure it does not boil! It has to be hot enough to dissolve the gelatin.
- Squeeze the water from the gelatin and dissolve in your creammixture
- Stir the Greek yoghurt through and mix sure it is all mixed properly
- Put the mixture into a measure cup of something that pours easily and pour it into each pannacotta mould. Cover with plastic wrap and leave to cool for at least four hours but preferably overnight.