For the technical aspects of the book, I’m personally grateful that both US and metric options are written in whenever possible. Some of the recipes call for slightly hard to get ingredients, like amaranth, most recipes involve things you can get easily at supermarkets.
As for the Milk Chocolate Panna Cotta, it was like eating the smoothest milk chocolate pudding ever, sweet and comforting. The recipe was a breeze to make, and one I’ll be testing with all of my chocolates.
I found that the recipes had points that were distracting to someone who lives in the kitchen. Like the risotto recipe asked to reduce “much of the liquid,” which could mean anything from half to almost all of it. Or the panna cotta started with cooking milk chocolate over direct heat, which goes against all of my experience. I ended up making it in a double boiler, which worked fine. These are issues with interpretation, and don’t change my opinion that these recipes were fun to make. I’d just make sure to read through carefully and confirm that you understand the process before you start.
I will absolutely return to this book, and I’m glad to add it to my summer dessert rotation. Definitely give it a look the next time you’re searching for pudding inspiration.
[…] when I was working on a review for Bakeless Sweets over at Crave Local, I decided to try making the milk chocolate panna cotta using the house favorite, just to see what […]
Great post! Th pictures look so stunning. Can you share the link for the ice cream recipe?