Earlier this week I tried panna cotta for the first time,
and having seen the dessert repeatedly on Austalian Masterchef I thought I
should attempt making it.
It was the first time of using gelatine leaves, and as you
can see I was pretty nervous about it. It seems so technical.
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They set perfectly, but like what happened to Emelia on
aussie masterchef, whose signature dish was panna cotta, they didn't come out
of the ramekin. I was so disappointed!
Even though I was disappointed, they did taste pretty great,
and I made nice raspberry sauce to go with them. I think it’s a major dessert
to master.
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The contestants used metallic ramekins and a blow torch to
help the panna cotta's get out; maybe I should put them on my Christmas list!
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