Posted 23 July 2004 - 06:49 AM
We're in Providence, RI, in a very small place now, but we are changing locations to a bit larger restaurant in the coming months. I hear October, but I've seen the new location and now I'm thinking next year!
I tried this panna cotta recipe derived from everyone's advice and I have to say it is the best I have tasted, thus far..
32oz whole milk yogurt
1.5 c sugar
1.5 vanilla beans
8 sheets of gelatine
I only heated up the half and half, added the sugar, vanilla and let it infuse as long as possible and melted the gelatine in this mixture. I whipped the yogurt and mascarpone together with a tablespoon of half and half to get it smooth and later added the warm half and half mixture, strained twice, and poured on top of a cooled, half sheet pan of pate brisse brushed with white chocolate to avoid sogginess, and chilled. For an amateur its not bad.
Thanks for all the advice from everyone who can tell where their input was used!
As for the papers, Ted, all I wanted to do was figure it out, like you we've been to busy to play around.