Chef's Corner

MANILA, Philippines - A meal isn’t over till dessert is served. Italianni's shares his recipe for panna cotta, a vanilla custard treat that’s light for the tummy.

Panna Cotta

Ingredients:

5 pcs. gelatin sheets

4 cups heavy cream

1 tbsp. vanilla extract  

120 gms. white sugar

Procedure:

Soak gelatin sheets in cold water for 3 minutes. 

Simmer cream in saucepan. Make sure it does not boil.

When gelatin is soft, squeeze out excess cold water then put in hot cream.

Using a rubber spatula, stir gently until gelatin is completely dissolved. Add sugar & vanilla extract.

Cook over medium heat until it simmers — simmer for three minutes.       Whisk to dissolve but avoid creating bubbles.

Pour into molds — 200 ml. per serving.

Chill the molds until mixture sets (6 hours).

Cover, label, rotate and refrigerate.

Serve with your choice of mango, blueberry or honey with walnuts.

Kitchen tips:

To easily remove burned-on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stovetop. Skillet will be much easier to clean.

If you accidentally over-salt a dish while it’s still cooking, drop in a peeled potato. It absorbs the excess salt for an instant fix.

Trivia:

Did you know that potatoes can take food stains off your fingers? Just slice and put raw potato on the stains and rinse with water.