Since more and more cosplayers are investing in their own systems and kits, so I thought it would be a good idea to give you some insight into what the pros know about preventing allergic reactions, break-outs, and skin irritation. Makeup artists of all sorts spend more money on products in part because they want to minimize the risk of any sort of reaction… knowing there’s no way to eliminate that risk entirely.
When you hit Liane’s level, nothing about makeup is cheap. I buy the makeup I do because I am locked in an ongoing, lifelong struggle against a weird and wonderful collection of allergies and skin and eye sensitivities. It’s not out of vanity or an abundance of disposable income, however. It’s rare for me to come across someone else who uses the same products as me, because I use pretty expensive stuff. But this still holds itself amazingly beautiful on a dinner party menu.Highlighting cosplay body paint artist Liane Moseley this week was especially cool for me because we use similar makeup brands. This espresso panna cotta almost tastes like a cappuccino turned into a velvety smooth dessert, which is lightly sweet and lingers on with it’s amazing flavor on your palate for a very long time. This can either be served with a chocolate sauce or a caramel sauce, if you want to dive into the richness any further. Always! It has always been coffee, followed by fruits, followed by chocolate, while it comes to selection of flavor for my dessert. I have always loved coffee based desserts. Out of three flavors suggested in her book, I put my hands on the espresso panna cotta, without giving this a second thought.
I know I need to hone it a lot before I get that perfect shape, still maintaining the voluptuousness. Though, the pictures are saying something else, I am still happy to see whatever I have got. I was super happy that this turned out amazingly good. That gave me courage to dirty my hands once more, with the un-moulding exercise. And I am still struggling with that. Although, I have been taking an escapist route every time by serving them in glass tumblers or ramekins, without needing to add excessive amount of gelatin. I was glad that I read this story of her’s. I could connect to her story of finding that perfect balance.
#THE ESCAPISTS SPATULA TRIAL#
But then, while I was reading through Nigellisima, I happened to came across Nigella’s account of trial and error of finding the perfect balance between the amount of gelatin required vs the satiny-ness of the dessert.
Because I feel, adding too much gelatin to them would spoil their silky smooth character. And I would seriously hate to chew onto some rubbery blob of flavored cream. But every time I just fear of the un-moulding them out of the ramekins, thinking that might collapse on the plate. I have made panna cotta a lot many times now. That could be because this is really a forgiving dessert while it comes to playing and pairing of flavors to combine with this. But that always has remained interestingly really refreshing. Panna cotta by nature is a rich dessert owing to the amount of cream that goes into making this. This is satiny, silky smooth, voluptuous and wobbly dessert which I love to my heart’s content.
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