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| New Year's Day Dessert; A Poll About Panna Cottas | |
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| Tweet Topic Started: Dec 31 2007, 04:04 AM (125 Views) | |
| Regullus | Dec 31 2007, 04:04 AM Post #1 |
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Reliant
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The big difference between the two: The panna cotta w/strawberries is made w/yoghurt, milk and cream. The panna cotta w/dried figs doesn't use yoghurt. In short, one's sweeter than the other. Yeah, I know. Figs in Sauternes sauce sounds a tad pretentious but interesting? ![]() |
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| lara | Dec 31 2007, 04:59 AM Post #2 |
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Kopi Luwak
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We need an "other" option. In my case, that would cover "What's panna cotta?" |
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| Inky | Dec 31 2007, 05:39 AM Post #3 |
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Thai
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Why ruin a lovely panna cotta and luscious strawberries with balsamic vinegar? |
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_____________ Jobbar du naken? | |
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| Nibsi | Dec 31 2007, 01:21 PM Post #4 |
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Te zijner tijd
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vote honeyed with figs and Sauternes Heh, I've never heard of balsamico in a dessert. Mostly I pour some through the salad. |
| -Nibby | |
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| Regullus | Dec 31 2007, 01:50 PM Post #5 |
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Reliant
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Inky, you have a point. Nothing wrong with plain strawberries. Panna Cotta is milk, cream, sugar (or honey), vanilla and sometimes yoghurt with gelatin. Balsamic with strawberries is quite tasty. |
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| Krazy | Dec 31 2007, 02:04 PM Post #6 |
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I haz powah!
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More of a tiramisu person myself. I'd say, experiment if you haven't had the figs before. Who cares about pretentious if it tastes good? Although it might be wise to try it ahead of time in case it's a disaster... :D As for the strawberries, it's common to eat them with pepper - so I don't think balsamic vinegar's too weird a combo. Again, why not try it first? |
| "Well, ‘course dis one’s betta! It’s lotz ‘eavier, and gots dem spikey bitz on de ends. " | |
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| lara | Dec 31 2007, 03:22 PM Post #7 |
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Kopi Luwak
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You people are strange. Yes, all of you, although it's the strawberries and pepper mentioned by Krazy that has me labelling you such, and knowing about foods I don't know. Totally unfair. My holiday baking this year consisted of getting the babysitter to make sugar cookies with the kidlet, and slapping down $30 for five dozen yummy and pretty cookies baked by some old-fashioned Mennonite ladies who sold them at the craft fair at my workplace. |
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| Inky | Dec 31 2007, 03:50 PM Post #8 |
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Thai
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The cookies those new-fangled Mennonites bake just aren't up to snuff. |
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_____________ Jobbar du naken? | |
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| Regullus | Dec 31 2007, 06:20 PM Post #9 |
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Reliant
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I'm going to try the honeyed panna cotta with figs. An aside: I just got home from some last minute errands and one of the things I did was get three balloons. One for my mother for her New Year's bag and two for Lily. I walk into the house, let go of the balloons and one immediately bursts on the ceiling. Why? I have no idea. <_< So I have two left. Lily's playing around with the balloons and another one burst. Specifically, the one for my mother. It was silver. :(
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| lara | Jan 1 2008, 04:08 AM Post #10 |
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Kopi Luwak
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Okay, I'll use what I consider the correct language: Old Colony Mennonites. They made disappointingly non-Mennonite cookies, although there were a handful that were similar to my favs, and they understood what I meant when I said I like brown cookies, plain cookies, nutty cookies. |
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| Blood_Raven | Jan 1 2008, 02:19 PM Post #11 |
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Come burn with me.
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Piña Colada? |
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TheFrozen North forums. Where it's at. Mood for today: Perfection | |
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| lara | Jan 1 2008, 04:10 PM Post #12 |
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Kopi Luwak
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Now that I understand. |
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| Eral | Jan 2 2008, 12:39 AM Post #13 |
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Kopi Luwak
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I voted for the figs, but I am very interested in the sound of the strawberries and balsamic vinegar. With pepper doesn't sound interesting at all.
We had a box of chocolates for dessert. Soooooo lazy. :lol: My condolences on the balloons. They're buggers like that. |
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| Regullus | Jan 2 2008, 03:01 AM Post #14 |
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Reliant
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Made and ate the honeyed panna cotta with figs and Sauternes. Fabulous. Wonderfully festive yet simple to make dessert.Cons: The Sauternes is expensive. According to the recipe you use the whole bottle which is just under 2 cups (450 ml) and then reduce. However you don't need that much sauce. 2 or 3 teaspoons per serving and two dried quatered figs are perfect. I have leftover sauce. It would be delicious over ice cream and possibly a sponge cake. But, I don't really want another dessert for a while. |
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| Inky | Jan 2 2008, 07:47 AM Post #15 |
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Thai
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Hm, sounds like a fig sauce that I made once. It was for a pork roast, and involved red wine and brandy. It was excellent on the pork as well as ice cream. |
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_____________ Jobbar du naken? | |
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Wonderfully festive yet simple to make dessert.
8:40 AM Jul 11