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.
