In the spirit of refining my Art of procrastination from completing my thesis, I have started on cooking. After retiring from the kitchen for 2 years, what better way to start than dessert! So when Rach decided to host a dinner, I voluntarily offered to make panna cotta.
Boy, was I surprised at how easy it was.
Friday - Creme Caramel.
This one was a trial. My target guinea pigs were who else other than my colleagues who were mostly guys (ie low expectations, eats anything). I started with getting an express packet. It took like 20 minutes and everything was in the container. And then I saw the burnt bottom of the pan. What a great start...
The guys were obviously a lil' hesitant when I offered my item. I guess I shouldn't be surprised as I am the least expected to even know how to boil rice...It was quite funny to see their frightened eyes when as they hesitantly and a little reluctantly reached for the dessert.
Luckily no one got sick the next day (I checked) and everyone said it was nicer than expected. (Yes, that was how low their expectations were)
Sat - Panna cotta from scratch
So I cooked some thick cream, fresh milk, vanilla essence (the search for vanilla bean was in vain...), sugar, a little water and gelatin powder. A little stirring and voila! It was ready for chilling. For the topping I roasted cut strawberries with sugar and some lemon juice for about 20 minutes in the oven. I was so nervous as I hadn't really managed to taste it before serving (big mistake there!).
It was edible. It was actually good! I may have hope yet!
With my newfound confidence and all the leftover cream, eggs and vanilla essence, I ended the weekend by making creme brulee for my very nice, very agreeable colleagues. This time, they were much more excited to dig through the dish unlike the last time where I had to use my pitiful eyes and literally beg to convince them!
The highlight of the day was sneaking the blowtorch from the dental treatment room to burn the sugar and brown the top of the creme brulee. At last I've put my work items into good use!
One day if I don't make it in maxillofacial,...you'll know where to find me!
Now, back to writing up my thesis.
Boy, was I surprised at how easy it was.
Friday - Creme Caramel.
This one was a trial. My target guinea pigs were who else other than my colleagues who were mostly guys (ie low expectations, eats anything). I started with getting an express packet. It took like 20 minutes and everything was in the container. And then I saw the burnt bottom of the pan. What a great start...
The guys were obviously a lil' hesitant when I offered my item. I guess I shouldn't be surprised as I am the least expected to even know how to boil rice...It was quite funny to see their frightened eyes when as they hesitantly and a little reluctantly reached for the dessert.
Luckily no one got sick the next day (I checked) and everyone said it was nicer than expected. (Yes, that was how low their expectations were)
Sat - Panna cotta from scratch
So I cooked some thick cream, fresh milk, vanilla essence (the search for vanilla bean was in vain...), sugar, a little water and gelatin powder. A little stirring and voila! It was ready for chilling. For the topping I roasted cut strawberries with sugar and some lemon juice for about 20 minutes in the oven. I was so nervous as I hadn't really managed to taste it before serving (big mistake there!).
With my newfound confidence and all the leftover cream, eggs and vanilla essence, I ended the weekend by making creme brulee for my very nice, very agreeable colleagues. This time, they were much more excited to dig through the dish unlike the last time where I had to use my pitiful eyes and literally beg to convince them!
The highlight of the day was sneaking the blowtorch from the dental treatment room to burn the sugar and brown the top of the creme brulee. At last I've put my work items into good use!
One day if I don't make it in maxillofacial,...you'll know where to find me!
Now, back to writing up my thesis.
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