Yesterday, I decided to take a quick break from the February workaholic urge (after almost screaming for help to escape from myself..lol). So instead of burying myself in a huge pile of paperworks, I get out of the cave and decide: "This is it, it's the moment when you deserve a yummy dessert, rinse it with a good coffee, and repeat.".. and of course, rinse and repeat cycle indeed it was!
I am currently into Panna Cotta and order it in almost any restaurant I visit for the last three weeks. Knowing that Panna Cotta is made with so much heavy cream, I can't help but feeling completely guilty eating it (you know..that kind of bride-to-be guilty pleasure). So this time, I made a little adjustment to create a 'Less-Guilty Panna Cotta' for my rinse and repeat dessert cycle.
Instead of using 4 cups (!!!) of heavy cream, I substitute it with milk (preferably low fat) and non-dairy creamer. The result is a lot lighter than the original version of Panna Cotta..but I guess it'll do. What I love about making this kind of dessert is how unbelievably fool-proof it was! It only takes 15 minutes to make (plus the torturing 4 hours wait for it to set in the fridge, tho..) On the topping, I literally grab anything in sight.. strawberries, crunchy cornflakes (so un-Italian), and lychee-rose honey.
Here's the recipe for 10 cups of Panna Cotta:
(Mix 3 cups of non-dairy creamer and 2 cups of milk, bring to boil, add 1/2 cup of sugar, stir well. Mix 6 teaspoons of gelatin with cold water, mix it with the milk,creamer,and sugar. Bring to boil. Divide the mixture in 10 cups. Cool it in the fridge for 4 hours or till the mixture is set. Serve with topping. For the sauce, I mix sugar-free lychee syrup with rose water and honey-- bring it to boil until it reach a caramely texture. Serve cool.)
Recipe and photograph by Miy