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Old 06-21-2011, 04:08 PM   #451
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Made dessert for a friend's stagette last night. Vanilla bean and sour cream panna cotta with raspberries in champagne gelee and topped with fresh lime whipped cream:

Step 1 - champange gelee:


Step 2 - panna cotta:


Step 3 - lime whipped cream:


Step 4 - finished product:



I know that technically panna cotta is supposed to come out of the mould and stand on its own, but I decided to leave it in the cups for easier and neater transport.

I brought almost twice as many as we needed, but they were all devoured. I think this one is a keeper.
I've made panna cotta at a lot of places I've worked and most of the time we made it in a martini glass. So I think it looks great in the glasses you made it in Looks really yummy. I love putting champagne in desserts
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Old 06-21-2011, 06:12 PM   #452
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It's a think dressing with a lot of flavor unlike the Kraft asian dressing, which I find completely nasty anyways.
I meant to say "thick" dressing not think That's what happens when you try to type with a cat sitting on your shoulder like he's the king of all
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Old 06-21-2011, 08:11 PM   #453
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I've made panna cotta at a lot of places I've worked and most of the time we made it in a martini glass. So I think it looks great in the glasses you made it in Looks really yummy. I love putting champagne in desserts
Thanks. I usually go for deliciousness over presentation, but I do like to make something pretty when I can. I need your skillz.

And I'll confess, I used Prosecco instead of actual champagne, but it still turned out beautifully.
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Old 06-22-2011, 03:18 AM   #454
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just a little something I whipped up yesterday afternoon for a dinner party last night...

chicken caesar salad with homemade dressing, orange sesame wild rice, fruit, garlic bread (not in photo) and a lime cheesecake. Plus we had pink lemonade and white wine. Perfect light meal on a very hot summer night.


I am so hungry now.
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Old 06-22-2011, 06:06 PM   #455
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Kafrun-that looks amazing.

Desserts FTW.


Besides eating my way through Southern California this weekend and every fish taco I could get my hands on, my friends introduces me to Blackberry Balsamic Vinegar on vanilla ice cream. Wow!

Vinegar on ice cream? WTF?
Mmmmmmmmmmm.
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Old 06-22-2011, 09:07 PM   #456
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The beets are ripe and I just ate a whole lot of them with salt and butter.
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Old 06-22-2011, 10:14 PM   #457
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My mum makes the best Shortbread, Lasagna and Zucchini Slice in the world.
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Old 06-23-2011, 06:30 AM   #458
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My mum makes the best Shortbread, Lasagna and Zucchini Slice in the world.
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Old 06-23-2011, 11:58 AM   #459
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been doing some more baking lately...

just made cranberry and white chocolate cookies this afternoon for my kids - they're really good, crispy but chewy, the recipe's from Nigella's Feast and it's become a family favourite over the years...

also made some red velvet cupcakes with cream cheese frosting last weekend from a really fab baking book The Hummingbird Bakery Cookbook - one of my fave cook books (i have a serious incurable cook book fetish) - it's got the best cream cheese frosting recipe i've ever tried...

also had to make some chocolate brownie cupcakes for my daughter to take to school, well, my daughter did most of it - she loves baking too! we used our fail-safe super-strength dark chocolate brownie recipe, very very heavy on the chocolate - 200 g good dark chocolate for 20 little cupcakes hehe

this weekend, i'm thinking of making chocolate pots for friends (a Nigella recipe again), and still trying to decide on a nice cake for sunday lol!!

here are the cookies - the other things were eaten before i could get pix...

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Old 06-23-2011, 02:32 PM   #460
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The beets are ripe and I just ate a whole lot of them with salt and butter.
I've been gobbling up beet salads whenever I see them on menus.

The last casualty was at The Loring Kitchen in Mpls.--2 kinds of beets, arugula and tons of whipped goat cheese.
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Old 06-24-2011, 05:45 PM   #461
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this weekend, i'm thinking of making chocolate pots for friends (a Nigella recipe again)
ohhh i know what recipe you're referring to. are they good? i've never gotten around to making them.
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Old 06-25-2011, 05:41 AM   #462
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ohhh i know what recipe you're referring to. are they good? i've never gotten around to making them.
here they are! i love them and make them a lot for friends as 1) they're incredibly easy to make, and 2) everyone always goes quiet around the dinner table while they're eating them as they're so intensely rich and chocolatey - they're a chocoholic's heaven lol!!!

i've just made these babies and popped them in the fridge to set for this afternoon... going to serve them with a couple of little fancy "crepe" biscuits for dipping... ok and i admit i have the same crinkly porcelain cups as in Nigella's book - i know, i know i am a cooking fan girl

ps- i always use 200 g of dark chocolate instead of the 175 g specified in the recipe, as i just prefer to throw 2 whole bars in instead of faffing and weighing them out, plus i use slightly more cream (although i use "light" cream with a lower fat content) and slightly less milk (and use semi-skimmed instead of full-fat), so basically 200/225 ml of lower fat cream to 50/25 ml of milk, and that works nicely, it tastes just as good as the full-fat version and i don't feel as guilty ha


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Old 06-27-2011, 10:52 PM   #463
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Those look great. Can you post the recipe? Merci beaucoup.
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Old 06-28-2011, 08:11 AM   #464
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hi BoMac! no prob!

here is Nigella's recipe, but with my quantities in brackets

175 g best quality dark chocolate (i use 200 g because it's easier and avoids weighing)
150 ml double cream (i use 200 ml, usually lighter, lower-fat cream)
100 ml full-fat milk (i use 50 ml of semi-skimmed milk)
half teaspoon real vanilla extract
quarter teaspoon allspice
1 (very fresh) egg
8 x mini coffee cups or small pots

Blitz the chocolate in a food processor til it resembles crumbs.

Heat the milk and cream in a small saucepan until just about boiling, then add the vanilla + allspice, stir, then pour over the chocolate in food processor.

Let it stand for 30 seconds, blitz for 30 seconds, then crack the egg into the chocolate mix, and blitz for 45 seconds.

Pour into your cups/pots and chill in the fridge for at least 6 hours or overnight.

Nigella recommends taking them out of the fridge 20 min before serving, but i never remember to do that lol!

you can serve them on their own, but sometimes i decorate the cups with an edible crystallised rose petal or two which looks really lovely, or i like to serve them with a couple of small pretty biscuits, like "langue de chat", "tuiles", florentines, or, my latest discovery, these Kambly Butterfly biscuits which are just exquisite and delicate, best thing yet (apart from the rose petals):

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Old 07-01-2011, 09:28 PM   #465
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I'm trying to cook dinner on Fridays. Tonight: Fajitas

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