Panna Cotta, which means ‘cooked cream’, originates from Italy and is a lighter, more jelly-like and less sweeter version of its denser cousin – the mousse. The most authentic form of Panna Cotta is the original vanilla flavour, cooked simply … Read more
Category Archives: Dessert
My first taste of wine jelly was amazing; almost heavenly. Wine jelly is made of gelatin, sugar and wine, the last of which is the ingredient that renders its taste so special and memorable. Apparently, this is a type of … Read more
It’s been my favourite dish at wedding dinners. I always save my stomach for this last dish whenever I see its name pop out on wedding menus. Yummy yum yum… the savoury taste of (dialectal) roots – literally!
The idea came from the guy. He was munching on the chocolate fondant just the week before and asked me how the dessert would turn out if I’d used white instead of dark chocolate…
Chocolate fondant – it’s a nice way to call a half-baked cake. My dissertation is, at present, also ‘half-baked’. What my brain needs now is a huge meltdown, before I bring its gears back up again on Monday.