tag:blogger.com,1999:blog-7123666283811801669.post1129223094291785342..comments2023-09-30T09:17:05.382-04:00Comments on Culinary Studio: Selections from the Studio: Week of March 21Eddie Howardhttp://www.blogger.com/profile/04852592587108401418noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7123666283811801669.post-58544760648054089272010-04-06T14:06:38.248-04:002010-04-06T14:06:38.248-04:00Yes, you're right the panna cotta is more of a...Yes, you're right the panna cotta is more of a creamy pudding than a light, bouncy panna cotta. I actually prefer pudding to panna cotta, but I can see how panna cotta lovers may be disappointed with it. I imagine the creamy texture of the Nutella makes this fairly unavoidable. Thanks for the point on presentation; that's a great idea which I'll definitely have to try.Eddie Howardhttps://www.blogger.com/profile/04852592587108401418noreply@blogger.comtag:blogger.com,1999:blog-7123666283811801669.post-66692192066181727652010-04-05T12:13:14.710-04:002010-04-05T12:13:14.710-04:00I tried the chocolate panna cotta in the hopes tha...I tried the chocolate panna cotta in the hopes that this would be a spring-appropriate dessert that was cool and light (tasting), but still chocolatey enough to satisfy the chocolate-lovers. I was a little disappointed in the results because it turned out more like pudding - intensely chocolate, and very dense - and less milky than I had hoped. The "paste" that is supposed to emerge from the beating never showed up, perhaps because I added too much of the gelatin mixture too quickly. In retrospect, I might have been better off with a chocolate mousse.<br /><br />As a side note, for an attractive presentation, you might grease the ramekins with butter before filling them, then place them in an inch of hot water a few minutes before serving. Gently shake the formed panna cotta out onto the serving dish and top it with some raspberries to sweeten the richness.Anonymousnoreply@blogger.com