dine
foodie
notes
23
Soufflé - the nature of this dish means it is possible to produce
for large events, but that additional equipment and chefs
will be needed. The word soufflé is the past participle of
the French verb souffler which means “to blow up” or more
loosely “puff up”.
24
Panna cotta is an Italian dessert made by simmering
together cream, milk and sugar, mixing this with gelatine,
and letting it cool until set. An Italian phrase which literally
means “cooked cream”, it generally refers to a creamy,
set dessert from the Northern Italian region of Piedmont.
