Fans of MasterChef Australia will know what I'm talking about immediately: panna cotta.
I made my first panna cotta over the weekend, using a new Fresh As plum panna cotta mix. Let me say up front that I didn't have the proper dariole moulds required, I used oiled ramekins instead.
The mix is tipped into a pot with cream and milk and heated until lukewarm, then poured into the moulds and chilled overnight.
The chilled panna cotta came out of the ramekins, eventually. Once they were inverted and banged repeatedly. But my big problem was that while they tasted great, they didn't wobble! In panna cotta terms this means they weren't quite right.
Let Karen's panna cotta challenge begin. I'll order proper moulds and try to make them from scratch. Stay tuned.
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