Blushed Tones & Panna Cotta

There’s no denying that Spring Summer 2017 is the season of colors. We’ve been seeing a lot of pops of bright colors, especially fuchsia, on the runway. Although pink has always been my favorite color. I don’t wear or use anything pink that often. Luckily, another “it” color of the season is blush, which is on the more neutral end of the pink spectrum. It’s much easier to wear and incorporate into my existing wardrobe that consists mostly of white, cream, and gray.

Below are some pink and blush outfits that I’m currently loving. I wish I could include more Spring pieces, but it’s still absolutely freezing here in NYC. 😦

This is as pink as I would ever get and possibly as bright as I would normally go.

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Self-Portrait (Shop HERE and HERE)

This coat is fun and still wearable on a daily basis

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Club Monaco (Shop HERE)

This Self-Portrait dress (again, I know) is so girly and unexpected with the pleated, semi-cape on the back. And it’s now on sales with extra 25% off HERE!

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The last dress says Nude on the site, but it’s pretty pink-toned in my opinion. And I just want to add it here because it’s a beautiful dress, and it’s quite different from my usual style.

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Bossa (Shop HERE)
Using the tone as an inspiration, I created a Rose Panna Cotta recipe for you easy desserts lovers out there. It’s so simple to whip up but fun and sophisticated, just like blushed tone pieces.

Rose Panna Cotta (Adapted from David Lebovitz)

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Ingredients
  • 4 cups (1l) heavy cream
  • 1/3 cup  sugar
  • 1/4 cup rose syrup (since different brands may have different sweetness, try tasting as you add little by little)
  • 3 drops of red food coloring gel
  • 1 teaspoons of vanilla extract
  • 4 teaspoons powdered unflavored gelatin (slightly less than 2 packets)
  • 6 tablespoons cold water
Directions
Heat the heavy cream and sugar in a saucepan. Once the sugar is dissolved, remove from heat and stir in the vanilla extract (do not boil).


Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.Pour the very warm panna cotta mixture over the gelatin and stir until the gelatin is completely dissolved. Add rose syrup and food coloring, mix until color is even.
Strain the panna cotta into a measuring cup for easy pouring, Divide the Panna cotta mixture into the prepared cups, then chill them until firm (2-4 hours).

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