use real butter

Today, I made mini panna cotta with espresso gelatin. They turned out wonderfully and make a great little pre-dessert or dessert chaser. Obviously, the quality of the espresso will determine how well the whole thing goes down. The last time I made panna cotta it had yogurt and cream. This one was half cream and half milk. Next time I will try Donna Hay’s recipe which I think has almost all cream. Decadent.

I did some homework today for my pastries class. Looking at all of the recipes from the last week, I decided to do the semifreddo again, but this time with dark chocolate because I’m not a big fan of white chocolate. I also didn’t do one giant semifreddo, opting instead for three smaller 6-inch semifreddos.

**Jump for more butter**

At last, I have figured out the right amount of time to bake my crème brûlée to achieve that creamy texture. Even Jeremy loves this dessert despite the fact it has no chocolate – that is saying something!