SIMPLICITY
SIMPLICITY
Simplicity is non-excess. In Swedish, the word “lagom” describes something that is neither too much, nor too little, but enough. Nevertheless, although the concept describes something uncomplicated, there is, hidden in it, an unspoken complexity.
To exist, simplicity cannot lose itself in the unnecessary.
Once all the surplus is removed, there is only the essential, that in its wholeness it can shine. To create something simple, one needs special attention. Simplicity does not try to be what it is not. It is natural and genuine in its existence, it is the expression of essence.
Simplicity is non-excess. In Swedish, the word “lagom” describes something that is neither too much, nor too little, but enough. Nevertheless, although the concept describes something uncomplicated, there is, hidden in it, an unspoken complexity.
To exist, simplicity cannot lose itself in the unnecessary.
Once all the surplus is removed, there is only the essential, that in its wholeness it can shine. To create something simple, one needs special attention. Simplicity does not try to be what it is not. It is natural and genuine in its existence, it is the expression of essence.
FELIPE is a fine art and commercial photographer based in London, UK. A naturally curious person with an avid imagination, he is drawn to the stillness and depth of nature taking a lot of inspiration from its landscapes, textures, patterns and shapes and using them as a way to convey and express his internal world.
BIA is a cook based in Stockholm, Sweden. She enjoys slow cooking and the social aspect of food. For her food is meant to be appreciated as a shared experience. With her wide range of interests, spanning from martial arts to music; from travelling to writing poetry and beyond, she always finds inspiration for her recipes in the most unusual places.
ANNA is a creative director based in Stockholm, Sweden. Her socio-political awareness and interest in arts made her realise that images can change the world. With her avid curiosity, research skills and passion for visual arts, she always brings a fresh perspective to the projects she collaborates on.
LEMONGRASS PANNA COTTA WITH ORANGE SYRUP
Serves 2 people
This recipe is part of our project Simplicity. Panna Cotta is a classic Italian dessert made of cream, sugar and gelatin and usually eaten with fruit coulis. Bia wanted to play with the idea of simple, but unexpected flavours. Therefore, she opted for the freshness of the lemongrass and the floral notes of the orange for the syrup.
INGREDIENTS
1. PANNA COTTA
120 ml milk
120 ml double cream
1 ½ leaf gelatin
30 g sugar
3 stalks of lemongrass
2. SYRUP
200 ml water
50 g sugar
4 pieces of orange peel
METHOD
1. Wash and roughly chop the lemongrass stalks. Set aside.
- Into a saucepan add the milk, double cream and sugar and mix it over low heat. Once it starts simmering, turn off the heat.
- Add the lemongrass stalks to the pan, cover it with a lid and let it infuse for 30 min. Sieve after.
- Hydrate the gelatin leaf in cold water for 5 min.
- Warm up the liquid over low heat until it starts to simmer. Turn off the heat and add the hydrated gelatin leaf. Mix until the gelatin has fully dissolved.
- Divide the liquid into two ramekins. Cover them with plastic wrap, pressing the plastic gently against the panna cotta to prevent a skin from forming. Put them in the refrigerator for at least 4 h.
- Serve with 2 tbsp of orange syrup.
2. With a peeler, remove the pieces of orange peel.
- In a saucepan add water, sugar, and the peels. Let it boil over medium heat until the sugar dissolves and the liquid thickens. About 10 min.
- Sieve it, let it cool to room temperature and serve it with the panna cotta.