理論廚師的實驗廚房

Thanks much Verona..

*^^*

Hey...that's what I think too...whipped cream + strawberry. Sweet + sour...should be good. Just hope the whipped cream will not wet the cake too much. I will do that cake in the morning, walk around Soho in the afternoon, celebrate in a nice restaurant for dinner, then cut Claire's cake at last! I think I should be ok to place cake in the freige once I completed the decoration! Thanks so much for your advise.


Claire

板主回覆:
No, I don't think whipped cream will wet the cake too much. Actually, the cake's texture will improve with the moisture. ^^

wow.. sounds like you got everything planned.
Have a great time!! ^^

Really? do you thnk I can use also Skim or 2% milk?

Just have a question and hope you can give me some advise. I am going to "try" to make an anniversary cake (my 1st anniversary this Sat!!!), it will be a traditional yellow cake, what kind of cake filling do you think I should use? I want some light stuff, the supermarket pre-made filling are so thick and sweet...Hope i did not bother you too much. By the way, I am asking my mom to buy your book in TWN for me (price is better!!), look forward to receive that!

Tks/Claire

板主回覆:
You "could" but it wouldn't taste as good. ^^
I personally still like the recipe I got here the best~ Panna Cotta's body and texture wise...

oh! 1st one? Happy anniversary!!! ^_^
Congratulations~

Yellow cake would go with a nice dark chocolate filling or any sour fruit flavored filling like apricot, strawberry, blueberry... These are all nice combinations. Or you could always do a whipped cream + fresh fruit.

Hi Verona:

Thanks for your reply, I did it last night...with Half Half and power gelatin. AND....it' was a successful Panna Cotta I guess, it tastes creamy and look like the texture you had on the picture (and also taste like the one I had in taiwan when I was little). My husband loves it!! I was lazy, I did not go to the big supermarket, I went to "Met food" around my neighborhood with limited supplies. I guess I was either lucky or the half half is ok too!! I love your recipes since they can really lead me to the right directions for good final results (the stuffs I made can really look like your website pictures). Some other websites' recipes obtain good "profolio" on writer's web, but just not from Claire's Kichen!! By the way, I live in NYC!!

Thanks a lot!

板主回覆:
Hi Claire~

Yeah.. half and half works too! hahaha.. ^^
This dessert would actually work with just milk too... if you want a lighter body.

Thanks for the kind words and encouragement. :)

Hi,

Is the whipping cream the same as half half?? or whip cream? (the cream I buy for pumpkin pie!). Can I get the Galetin in every supermarket? they are coming in Piece? or powder?

Tks/Claire

板主回覆:
Hi Claire~

No, whipping cream is NOT half & half~ ^^
Whipping cream... is a liquid cream made from whole milk, and when whipped (called whipped cream) it is what you put on your pumpkin pie. Next time you go to the supermarket, look for Whipping Cream next to the milk. It is usually on the same shelf.

Gelatin is available in most supermarkets. If you reside in the US, it is usually available in powder form.

上次看了別人的食譜 panna cotta 變成 soupy cooked sweet cream. @_@ 我還是全不吃完了 \"自己吃完\"! 唉 下次要照你的做 都怪上次用別人的電腦 找不到網站 就找別人的食譜來做 毀!!!!!!!!!!!! wish me luck!!!

Dear Sandy,

妳過年來我家就可以吃到了 ^^

這個 好.好.吃.!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
好香好香 好滑好滑 好咕溜
我有幸吃到一次 一次喔 就讓我一直忘不了ㄉ味道
我還沒有勇氣去嘗試做做看
應該要ㄉ 因為.... 那味道......

Hi Lumi,

好久不見~
妳的貓咪好好命喔, 這麼有口福.
我都只有喂我家貓貓食, 因為怕牠們太喜歡人類的食物...

55555....小咪最喜歡這個了啊!!!!!
我要做給我的貓吃 >口<

verano: 別拜啦，那是因為根本不知道要用多少啊...
有凝固起來就很偷笑了...

Hi Daphne,

這裡用到鮮奶油是因為鮮奶油的奶脂較高, 吃起來比較濃郁, 所以全脂牛奶代替也是沒關係, 或是牛奶裡溶點煉乳增加奶香, 只要液體加起來的量跟這食譜上的一樣就好
note: 記得有一半的液體 (向食譜裡的鮮奶油一樣)不要加熱喔

如果手邊沒有"鮮奶油 Whipping Cream",可以用其他的甚麼東西當替代品呢?

Hi 老實人

哇~ 目測, 那可是大師級的人物, 請受我一拜 ^^

呵呵，自己也做過這個，不過隨便多了。
一來沒有加鮮奶油，二來糖與吉利丁的量完全目測。
最扯的是...

1L 的MILK調理好之後，又倒回MILK BOX結凍，
做出一條長方形的奶酪...

味道... 糖少了點，香濃度差了點，也硬了點...
哈哈哈。