Putri Salju / Cashew Melting Moments

don't bother about its name, putri salju literally means snow white. it has nothing to do with the cookie and probably the only reason why its named after snow white is due to the color of the cookie and the look of snowy-like icing sugar. this one is my favorite cookies growing up, i could never get enough of this. however, it's been a very very long time since the last time i ate this cookies. due to the crazy amount of its icing sugar-coating, my mom and people around me tend to keep their distant from this incredibly delicious and addictive cookies. i ever made this cookies once before i started blogging and i didn't really like the way it turned out to be, the reason is simply because the icing sugar didn't coat the cookies thickly enough and it lost its sensation of those cool and sweet effect of icing sugar, which made me feel like eating just another buttery cookies.

sometimes ago, i suddenly saw some photos of this cookies on instagram and just realized how i really really miss munching and having this sweet treats around. to favor my cravings, i decided to quickly make this cookie since i coincidentally also have 500 grams of cashews in hands. this cookie uses toasted cashew powder in it and that's probably the reason why they are so addictive aside than the icing sugar itself. it is originally crescent-shaped, but using cookie cutter is just not my favorite thing to do so i simply round them into balls, i personally thought they look cuter in ball form which makes them looks like a snowball.

Candied Lemon Slices

you know i've made lemon pound cake last week right? you do remember about the candied lemon i said too, don't you? well, this is the candied lemon recipe that i will post today, as a reward of your remembrance. however, for those who forgot or even don't know about it at all. here is a quick recap, last week i posted lemon pound cake recipe (link on your left) which contains candied lemon inside of it, and it was made from scratch. so here's the scratch i'll tell..

this candied lemon is just too easy to make, however it takes a lot of patience and care. you should understand that you are going to work with boiled sugar which is very hot, so be cautious. you too should know that the pith is very bitter at first and as you boil and rinse them frequently, all the bitterness will go away with those water and replaced by the sweetness from the sugar syrup. well, more on that later in the recipe. another thing that i wanted to show you is, i just stumbled upon an interesting picture on google, it's about lemon and its anatomy and i find it very insightful for some reason. i hope you find it useful..

Lemon Lemon Pound Cake

this one is a revisit from the elder and the more original version, 'Sweetened Condensed Milk Pound Cake' from Table for 2.. or more. as what i've mentioned on my last pineapple tarts post, about lemon and my preferences, i couldn't stop my self from thinking about lemon flavor and i think aside than making it as lemon curd, i have another favorite way which is lemon cake. i really have a slight addiction to any lemon (all type of) cake, be it pound cake, cupcake, sponge cake, roll cake, you name it. that's clearly the reason why i made this cake and post it.

another reason is because, the post i posted before just didn't do any justice about the cake. it's the ugliest pound cake i ever seen perhaps, it was a long time before i know that a pound cake should stand up tall and proud. back then, i was planning to make a smaller version of it so i poured less batter to the normal size tin. i should've known that in order to pour smaller amount of batter you need a smaller tin too, that way your cake will still be pretty to see and savor. now that i've understood about it, i poured all the batter into the tin and make it bigger simply because i still haven't bought the smaller tin yet. LOL.

this cake is so awesome! totally in love with this. with the addition of lemon zest, lemon juice, candied lemon peel (though it didn't really seen) and lemon crunch icing, it took this cake to another level of flavor. the cake itself is so moist and tender and smell the best. even though you see that i might be slightly over browning the cake, it doesn't have that tough crust that you hate to chew, they are still incredibly soft. i bet nobody would hate this cake, so it's a safe choice for anyone who want to impress someone with a baking skill.

coconut milk pannacotta with mango jelly

hey there! i made coconut milk pannacotta with mango jelly last week. it turns out great, i love it. the tropical combo between coconut milk and mango never fail to freshen up the day. i have tons of things i wanted to make now but i just still couldn't find the right time to actually make it. i hope this week i could make at least two of them.

wow, turns out i'm so happy to see these photos of the pannacotta, the colors are so cheerful and brighten up my day. this is very good because i wasn't feeling that shiny today, i don't know why, but maybe i'm just a little exhausted over yesterday's work out. i'm starting a healthy life by this month, which means i'll be doing some sports and work my body. hopefully i could be very consistent about it.   because i couldn't just stay in the kitchen baking and making a lot of sweets, eating it, and not having any sports. it's like drowning my self into the sea of diabetes. lol. so this is also a precaution and message for all of you my favorite readers, who have a very sweet tooth like me yet doesn't like doing sports, we really should do some exercise for our body! for the sake of our health.

well, now let's talk about the pannacotta.. pannacotta has becoming so famous lately. it's like everywhere i go to cafe or patisserie they must have some variations of pannacotta. the amount of people entering my blog with keywords 'pannacotta' is also seriously so much. i couldn't blame anyone for this, since pannacotta is like the best dessert in my world. i've made the original one, then the yoghurt one, and this is the coconut milk version. i wonder what will i modify again next. any idea? i want to make the matcha version of this. still don't know when though. lol. so anyway, for you pannacotta lovers, savor this!

durian pancake and a little reunion

hello my dear readers, i'm so thankful for not forgetting today's post. i almost missed it. i spent too much of my time playing with my friend who's back in town again. she's completely insane and she's the one who shares almost all the same thoughts with me. well we have another best friend who knows us too well but she's a little wiser and not as crazy as we are. she brings balance to our friendship.

unfortunately, both of them don't eat durian, so none of them taste this durian pancake. but my mom is a durian fan and she enjoys this pancake. too bad i didn't really give it some justice because i made the crepes slightly thicker. my bad. the next time i make it, i hope i could make it thinner and more beautiful.

I got the recipe from Mbak Pepy on Indonesia Eats. If you love Indonesian food, you must love her food blog right away. Anyhow, back to me and my friends, it's nice to know that we are all completing each other with laughter and advices, hopefully til later even after we have had kids and family. I'm so happy and thrilled to be able to hang out again together at the same time in the same place with them. That's us below! And for those of you who are craving for this durian pancake, i have reposted the recipe from Indonesia Eats below.. :)

strawberry and white chocolate mousse

hello everyone, i just looked at my blog's overviews and feel sad with the ongoing stats this week. hahaha. seems like i haven't been putting much attention and effort to this blog and its surroundings. but i'm here today, posting one lovely dessert i've made. it wasn't actually meant to be this thing. i got the original recipe from my favorite chocolate cookbook. it was at first written as white chocolate mousse. but the picture is so lovely because the clear white chocolate mousse was dotted with the red from raspberries, whole raspberry. then my mind went a little playful by thinking of making all of them turn pink. you may see the original picture from the book here, with my hands there, thinking of making some twist.

what i did to this white chocolate mousse is simple. in order to make it pink, i make strawberry sauce and just combined it with the chocolate mousse. tastewise, it tastes strawberry-ish, not completely strawberry. i think the flavor of the white chocolate still overpowers everything, yet it's quite scary to put more strawberry juice into it because i'm afraid too much juice wouldn't make the mousse set. however, this strawberry chocolate mousse still looks cute in my eyes, with those pink color and strawberry garnish. strawberry is just my favorite fruit. don't you think they're pretty as well?

well, this dessert is still refreshing and almost perfect to be eaten in a hot summer day, though some other twist might make it more delicious. next time i make it, i want to divide the mousse in layers, like one layer of white chocolate mousse then topped with strawberry mousse then topped with chocolate mousse and so on. also i think, making it with yellow-colored fruit such as mangoes or oranges might be yummy too. the color would be so summery. can't wait to make something yellow. anyhow, for you who curious with this dessert and its recipe, check the recipe and see if you can come up with another better twist! :D

cheddar cheese muffin

hello! i just got back from my vacation last thursday. i do have some photos to share with you, but it will be on next week's post. i haven't got the chance to finish sorting it. and this morning, freshly from my oven, i have some nice treat for you all. cheese muffin.

i am pretty happy to know that now i can make muffin with good result constantly. this muffin is so simple and it is completed with cheddar cheese. the cake itself is sweet but with the saltiness of the diced cheddar inside and grated cheddar on top, it gives the lovely flavor i would always miss and fond of. i think Dunkin Donut's used to have this kind of muffin in their store here. i love making muffin, it's so simple but delicious. with this basic cake batter, you can add anything you want inside the cake. such as fruits or anything savories like smoked ham or tuna and you can also add some veggies in it if you like.

i intended to make a matcha latte to accompany my muffin. but my matcha latte tastes completely ugly, i think my matcha powder isn't originally a matcha powder because even the color looks bad. i should buy a new one, the famous taiwanese one perhaps. so, in order to keep my self happy, i make another drink for me - a hot chocolate. it's easy and practical and always delicious. who wouldn't love it on a Monday morning breakfast?!

truffle dough cookies

hello everyone! sorry for delaying yesterday's post to today. i had cupcakes project to do :) but i'm free now, yay! so, let me show something i made a few days ago. i've been crazy for anything chocolatey these past weeks. at first, i didn't really want to make all the chocolate goodies i have made right now. this one is the first. then after eating this, suddenly i crave for more chocolate! 

after baking this cookies, which actually are soft cookies, i ate it (of course, it couldn't be clearer) and i love those soft and chewy texture. no wonder it's called truffle dough cookies. and then, as usual, i gave this chocolate creation to my bf who is a major chocoholic. hours later, he texted me and said 'now i know what this cookies taste like, it tastes like steamed brownies!' and then i went like 'let's make steamed brownies!'. so the next days, steamed brownies are made. another days, i saw Leite's Culinaria tweeted about the milkiest chocolate ice cream recipe from Jenni. and you know what is going on next. lol. yes, i made that too. but now let me talk more about this cookies.

it is technically doesn't taste like steamed brownies. because it is a little crisp on the outside due to those icing sugar coating and it brings out the goodness from this itty-bitty sweets. when you bite it, the middle is still soft and sort of melt in your mouth. the key to this texture is the baking time and temperature. you have to be careful not over-baking it, because once you over-baked this cookies, you won't get the soft center we've been talking and longing. other tips from me, use your favorite chocolate brand. it will make you happier and more satisfied with any chocolate baked goods. 

callum's chocolate croissant pudding

i still remember those euphoria i was feeling when i first watched Junior Masterchef Australia, i frequently visited its website and rewriting all the interesting recipes in my favorite recipe book. however, i didn't really have that much time to try and taste all those delectable recipes. i've been so curious with this one recipe though, chocolate croissant pudding. it did look so mouthwatering and yummy when the judges tasted it way back then. so after almost a year keeping this recipe, i finally made it last week.

i tweaked this recipe a bit much because i just want to and i love it this way. hahaha. what i love from its original recipe is it only serves 2 ramekins, less fuss and less leftover if i wasn't so lucky. hoho. this croissant pudding is a pleasure for me and bf, we're both fans of bread pudding! we love eating it warm straight from the oven and without any other cream or jams. just as it is, but extra chocolate is never a mistake ;) however, even though we love this croissant pudding, 1 ramekins for 1 person still feels too much to eat at one time. i think it's better for me to divide the batter into 4 ramekins next time i make it, which is obviously soon.

the super fun part from my additional modification to this recipe is those chocolate ganache in the center, see the picture, it's like a burning lava from a volcanooo~.. hahaha. i have ready-to-use chocolate ganache in my kitchen now, it was part of a goodie-bag i got from baking demo last month. so practical to use, but making your own chocolate ganache is also quite simple though (1 part chocolate : 1 part cream). the first reason i added chocolate ganache is because my croissant was plain one and to do this recipe some justice, i certainly need to put some chocolate in it. so i added that ready-to-use chocolate ganache and just like i've stated above 'extra chocolate is never a mistake'. and also to make it more delicious and addictive, i add some more croissant and a lot of vanilla extract in the custard. ready to try the recipe?

mille feuille

it is starting to feel like christmas has been so close. wherever i go, i hear christmas songs playing and christmas decorations have already hung everywhere. so warming! i have made panettone last week, which is a traditional italian bread usually served during christmas. this time, i want to get a little merrier with mille feuille. i think this pastry will soon be a hit around the city, replacing red velvet cake and macarons.

turns out this pastry is crazily easy to make but insanely delicious. however, i didn't make my own puff pastry from scratch and just used the store bought one. if you were planning to make it from scratch, well it may take you some time to make it before you are able to make this mille feuille. once you had your puff pastry in your hand, mille feuille is made just by stacking those puff pastry and layer it with cream and any fillings that you like. i prefer fruits though.. mine was layered with cream diplomat and peaches and then topped with another thin layer of cream diplomat and finely chopped dried cranberries, mint leaves and last but not least.. generous amount of shaved white chocolate. the topping gives you shades of red and green which will go well with this holiday theme. and the minty flavor you got from munching those leaves are just adorable and refreshing.. i want to eat it againnn, now!

one thing that i'm not really content with is the cream diplomat. cream diplomat is basically pastry cream mixed with some whipped cream so that it becomes lighter. i love the taste of it so much, but i didn't get the super smooth satiny cream texture i wanted. it's all because i added the pastry cream into the whipped cream in undesirable temperature. you should wait until the pastry cream has completely cool before you add it to the whipped cream, otherwise your cream diplomat will curdle and looks ugly and separated. i hope none of you follow my mistakes, okay? ;) and look at those roses, they are real roses! bicolor roses with red and yellow color. they are so beautiful, aren't they?! 

strawberry muffins

it's october already and i heard everyone around the blogosphere has been busy preparing halloween. well, i'm not, or at least i haven't participated yet. besides halloween, everybody also seems like having feast with apples. i really want to make something with apple this month. i hope i could have some spare time and also chances to make it. but today, i will give you strawberry muffins on my first october's post.

to be honest, i have never completely succeeded making muffins with those easy-without-mixers-methods. i've always ended up with a tough-unrisen-muffin. but this one, i think it was quite perfect and flawless. i don't know is it because i was that lucky or because i finally learned the mistake i've made. lol. now, let me tell you my secret about strawberries. i think i am now having an affair with her. strawberry is now officially become my favorite ingredient. i love how it tastes, i love how it looks, i love its color, i love everything about it! strawberry always looks beautiful in every way. can't wait to make something with strawberries again, don't know yet though.

well, i guess this muffin would be best served in the morning for breakfast, to make our day more cheerful. i hope everyone would love to enjoy my strawberry muffin, because i am enjoying every piece of them happily..

KBB#25: happy birthday kbb

hello again, i am so shock to know that this month i only write 2 posts. just two?! where's the promise i made to all of you saying i will be able to post maybe 5-7 posts on this new college semester? uh, sorry dear reader and dear foodie-blogger friends. i am kinda busy with my jobs now.. (feel so cool stating it, lol). i am organizing and preparing for my client's birthday next saturday, so it feels a little more hectic in my mind. and also, there are some orders, yay! long lists of orders. so thankful for it though.. :)

however, this is the post to close this month.. it's KBB's special chalenge, KBB's turning four! yay! HAPPY BIRTHDAY MY DEAREST BAKING CLUB! this year, KBB celebrates its birthday party in a British style, we have a high tea party. so, to complete the party we've been trying many recipes to make and present one very famous tea accompaniment. guess what?! scones it is.

when i first read the recipe, what came straight to my imagination is a chocolate scones either with chocolate chips or chocolate chunks. but then i used a chocolate chips and i'm not satisfied with it, because if i want to make a chocolate scones then i had to make the batter sweeter by adding more sugar (which i didn't do). so the scones i made, taste plain with some chocolate chips, weird for my liking. lol. the only thing i could do to save this scones was by taking all the chips out and sandwiched the scones with my favorite pairs. cream cheese and blueberry jam, who would say no to it?! perfect match! just like apple and cinnamon. and i ended up eating all the scones, four to be exact, with blueberry jam and cream cheese. yum!

strawberry friands

i'm back on track, on my regular track. i am on my holiday now! i have been enjoying my holiday for a week today. today, i woke up in a very good mood, big smile on my face and i felt so motivated. i have planned my self to cook a chicken laksa today and bake some cakes. maybe because of my ecstatic mood, everything tastes better than usual. the chicken laksa is so crazily delicious, i've eaten it for about, hmm.. 4 times maybe or is it 5, i'm not really counting. haha. unfortunately, i was just too busy eating it until i forgot to take a picture of it and show it to all of you. i'm so sorry, so i think i should stop talking about it before you all get more curious. now, let me introduce you to something lovely, see the heart-shaped strawberries?

another beautiful things i made today is friands. friands is basically almost the same as financier. well, financier are actually a French cake, a light, moist teacake which usually used ground almonds. financier according to wiki literally derived from French traditional rectangular mold, which resembles a bar of gold. while friands, popularized by the Australians and the Kiwis, is a modified financier with additional flavor like chocolate or fruits like berries and also baked in oval shape.

my love for this cake is actually haven't been that long. i just knew this kind of cake like a year ago and have been very keen on trying since these couple months. friands has been everywhere i look, i look at my cookbook - there are friands recipes, i look at other foodblogs - there are also friands, and finally i watch Masterchef - there is a financier. seems like this cake has been haunting me.. that's why i couldn't stop my self from making it today. haha. any of you interested and having a curiosity about this cute little financier? don't hesitate, just make it straight away..

wajik - brown sticky rice cake

my dad now has been the frequent readers of my blog. he gives a lot of supportive ideas about this blog and also about the photographs. he was the person who first introducing me to the world of photography back when i was a toddler. sadly, i didn't develop too much skill on it even until now. hahaha. however, one interesting idea that my dad has told me is to create more indonesian traditional sweet foods. traditional? yes. as an Indonesian, i think it's an obligation for me to master all those traditional Indonesian food or desserts, but in fact i don't. making Asian dishes is not an easy one for me, Asian dishes are so rich in spices and flavor, it feels complicated to really get a perfect balance of all those spices and ingredients. that's why, once the dish has been done perfectly, Asian dishes will give you the superb explosion of flavors in your mouth.

wajik literally means diamond shape. in case you wonder how to spell it, it should be like this: 'waa-jeek'. in terms of food, wajik is a sliced sticky rice cake, it is flavored by caramelized palm sugar and coconut milk. it is very simple to make, just cook the glutinous rice in the boiled and reduced palm sugar-coconut milk syrup until all the syrup has been absorbed, then we spread the rice into a lined baking-pan and let it cool. when it has reached the room temperature, slice it into diamond shape. i think any people would love this cake, from whatever nation you are. i mean, who doesn't like the richness of coconut milk? and who can resist a caramelized sugar?

this cake is one of our favorite among those traditional Indonesian desserts. my mom, dad, and siblings love them tweaked with durian flavor, not me though. i don't really like durian. in this post, i will give you the original recipe also the durian flavored wajik recipe. for the first-time wajik-eater, i think it would be wiser for you to try the original one first and then you may go to the next step with durian flavor. come on, try it and tell me what you think about it! :)

sweetened condensed milk pound cake

hey readers.. guess what! i'm done with all my projects, there's only one thing left for me, my exams. but fortunately, i managed to make 4 different desserts this month. prepare for it! i've posted a bougatsa for you last week and this week is pound cake's turn. hurray!

i got this recipe from Wendy in Table for 2.... or more. she invented this recipe and call it Sweetened Condensed Milk Pound Cake. the reason is simple, it is made from sweetened condensed milk. i grew up as a big fan of sweetened condensed milk, chocolate and vanilla, both has their own place in my heart. they always smell so good and always make everything sweeter. i have never imagined on using it in a pound cake until i saw Wendy's recipe. then i started to think, maybe they will match perfectly. too bad, it isn't taste that fantastic. i think i might need to add extra sauce to pour on it, or maybe adding some chocolate chips in the batter. the cake just taste so plain and boring for me because i ate it without any complementary dish. however, eating this with a cup of coffee would be a perfect way to savor this cake, just like wendy did.

out of this cake topic, i am planning my self on joining The Daring Bakers, but somehow feels a little intimidated. i am feeling quite nervous with the recipes they usually make as a challenge. it feels too complicated and i am not dared enough to make it. haha. i should join it though, but not today nor tomorrow. i think maybe next month or next two month or three. well just wait and see.. hahaha. for this moment, let's be simple and enjoy this pound cake.. :)

famous amos' chocolate chip cookies

it takes me about 5 minutes to name today's post. i wrote one, then i erased it, and it keeps going on for 5 minutes until i finally decide to name it "famous amos' chocolate chip cookies". to be honest, i think it still sounds wrong for me because it's not famous amos' real recipe. it's almost. or maybe it's the real famous amos' recipe? man, this is really confusing.

i found this recipe around the blogging neighborhood. there was a story behind this recipe and not only story but also a controversy whether it is true or not. ha ha. i don't really care, what i care is that this cookie taste extremely amazing and unbelievably delicious. i got this recipe from Biskuit Raya through Mbak Regina's blog. she was a member of KBB and has so many great recipes in her blog. this recipe has been so famous since i haven't started blogging and i never thought i will finally make this.

the reason why i made this cookies is simply because i miss famous amos. famous amos has became quite rare here in West Jakarta. fortunately, about 2 weeks ago i went to my favorite supermarket here and find a kiosk that sells famous amos' cookies. love it so much. the only thing that stop me from buying a lot of it is because of the super expensive price. so i guess it would be a waste if everytime i want to eat that cookie, i have to spent that much money. that's why i give that recipe a try and found out that it really really resembles famous amos, both the texture and the taste. try this and i bet you'll think thrice on buying famous amos again.

vanilla yoghurt pannacotta with orange jelly

it's the first day of February. what's your february wish, dear readers?

today, still with the Junior Masterchef fever, i made another pannacotta! yayyy! i'm so happy to sink my self in my favorite desserts lately, last one is creme brulee and this time is pannacotta. this time, pannacotta with a twist. not the original one, but using cream and yoghurt. i got this recipe from Junior Masterchef website. if you look closer to the pictures, you'll see a little black dots in the cream, that's vanilla seeds and it's a magical ingredient.

my passion to make this pannacotta came when i watched the Junior Masterclass episode where chef Poh Ling Yeow demonstrate how to make her vanilla yoghurt pannacotta with raspberry jelly. suddenly i craved, suddenly i became crazily curious to make a yoghurt pannacotta. the next day, i automatically ran into my favorite supermarket and try to find some raspberries but none was available that time. do i feel bad? no, a hundred percent no. i've made raspberry pannacotta before and i will bore you all if i make it again, right?! so i decided to use whatever fruits that come up to my mind. my father just bought lots of mandarin orange and i realized how oranges can also be refreshing and yet wonderful to go with pannacotta.

so i peel some oranges, about 4, more or less. i removed all the skin and only use the pulp, i tried to keep their shape but i couldn't. naughty hands. if the original recipe from Chef Poh Ling Yeow call for a raspberry water infusion, i used orange juice from another 2 oranges. however, i think juice from 2 oranges isn't enough to make the jelly rich in orange flavor. next time i would substitute all the water with orange juice. if you want to execute this recipe, do substitute all the water with orange juice, okay? anyway, if i prefer a plain vanilla creme brulee, for pannacotta i would prefer the vanilla-yoghurt one. it is more refreshing and rich in flavor, me love it so much.

KBB#21: Creme Brulee

amazing is the challenge of KBB. i kept wondering why each KBB's challenge that comes up every month always match my baking-plan. when they gave me macarons' challenge, i was in a really curious thought of macarons. and also the bangket's challenge, that time i was also planning to make bangket. and now, Creme Brulee. you know that's my favorite dessert of all time and i've made a twist with it before but i haven't got the chance to post the original one on my blog for you. when i was thinking of making it and show it to you, the KBB's challenge came.

this Creme Brulee's recipe comes from the mighty Jamie Oliver, it must be a very nice one. however, this recipe still isn't the original of creme brulee. it still bottomed with strawberry coulis. the original part of this recipe is that it really has the real custard mixture not like the previous one with creme fraiche. if you look at my previous brulee post and compare it to the brulee i made this time, you'll see that i was pretty generous sprinkling the sugar this time. a thick layer of granulated sugar on top. ha ha. at first i thought it would be more beautiful to burn but i think i was wrong. maybe it would be more beautiful when it's burnt using a blowtorch but not using a preheated grill. but, due to the thicker layer of sugar, the burnt sugar become crispier and i love the contrast of it with the custard. see the picture below, marvelous isn't it?!

i tried modifying this recipe by adding matcha powder to the custard mixture too and it was sensational. green tea and cream never fail me. it tastes like green tea latte, i love it. too bad, i just don't have it pictured for you. but in the end, i like the vanilla more than the green tea. i think the smell of vanilla and gooey custard i first tasted before still lingers and stays in my mind clearly and i just couldn't fall for another taste. interested on making some? come come, it's Jamie Oliver's recipe!

raspberry panna cotta

hello hello hello, i'm back again. the smell of holiday is already in the air, i couldn't be more happy. moreover, this is December! Christmas Holiday and everybody knows that this is the most wonderful time of the year. christmas means loads and loads of cookies, cakes, decorations, candies, oh my even imagining each of them makes me feel so happy. i haven't started the cookies/cakes parade yet in my house (ha!) but i have some pretty desserts to match the christmas decorations, it's my raspberry panna cotta. you know i love panna cotta, i really do.

until this time, i haven't got the chance to post panna-cotta in my blog because i actually have never made them again since a very long time. suddenly i crave again for them and this time following exactly what the recipe ask me to put. for all my life, this is my first time making panna-cotta with real gelatin powder, i usually use agar powder. i wasn't really thrilled to see how the gelatin was incorporated to the milk mixture, gelatin powder almost ruins the smell of the vanilla and cream. however, gelatin gives a more jiggly consistency and it makes the panna-cotta glides from my lips to my tongue to my throat and i believe it still glides inside my stomach. wonderful texture! (minus the scent of it for sure)

now, let's talk about the raspberries. this is also my first time making desserts with raspberries, i never thought they taste that fantastic. even though they have so many seeds for me that is the fun part! i love chewing those seeds. also, the sour and fruity taste of the raspberries gives an awesome contrast to the creamy part. this is what we called opposites attract. for those who haven't been able to taste panna-cotta, come on make it! panna-cotta is a very simple dessert and it is not time-consuming, the best part is they're extremely delicious!