Comments on: Blancmange — Toasted Almond Panna Cotta With Rhubarb

By: Recipe - Butterscotch Budino Pudding | Savour Fare

Recipe - Butterscotch Budino Pudding | Savour Fare — Fri, 22 Jan 2010 01:06:20 +0000

[...] to make dessert. My taste runs towards the simpler desserts, like warm home baked cookies, or a simple panna cotta ,(ignore the Italian — panna cotta is as easy as it gets) or what could be the most prosaic of [...]

By: Kate

Kate — Wed, 27 May 2009 01:43:19 +0000

Mrslimestone — toasting the almonds gives it the toasted taste, and the almond extract boosts the flavor.

By: Mrslimestone

Mrslimestone — Tue, 26 May 2009 18:01:51 +0000

I love pc (mostly b/c its so easy to make)

What gives your recipe the “toasted” taste? Is it the extract or the almonds themselves?

By: redmenace

redmenace — Tue, 19 May 2009 18:05:18 +0000

Gorgeous! A fabulous idea. Thank you.

By: Kate

Kate — Sun, 17 May 2009 15:56:15 +0000

M — Milk pudding as in made from. Panna Cotta — actually Italian for “cooked cream” (not Pane Cotta) and it can seem intimidating if you’ve only seen it in restaurants.

By: M

Sat, 16 May 2009 23:48:55 +0000

“Milk pudding?” As in made from or flavored?
Is “panna cotta” scary? Isn’t it just bread pudding? “Blancmange” always seemed to me to mean eating “white goo that hasn’t quite become cheese yet?” Ah, semantics? Anyway, I’m sure it tastes wonderful.
-M (the gay one from the archives!)
P.S. I’ll sing Nuni songs on the phone
P.P.S. This message not sent via facebook!