I’ve spent a good chunk of the last two weeks surrounded by spreadsheets, crumpled paper packets, cartons of dairy products and dirty ramekins 다운로드. Josef Centeno has a lot to answer for.
A couple of weeks ago I stopped in at his Bäco Mercat restaurant downtown for a lunch that ended with one of the best panna cottas I’ve ever had 다운로드. You know what I mean: Delicately sweet, it was like a dream of cream held together by faith and just a little bit of gelatin.
It struck me — how long had it been since I’d had panna cotta 미드타운 매드니스2 다운로드? A few years ago you couldn’t go anywhere without seeing it. Then just as suddenly it went away. It makes no sense. A good panna cotta is as good as dessert gets 다운로드. Vowing I would never again leave my panna cotta cravings to the whims of restaurant fashion, I determined to master the dish.
How hard could that be 아이폰 유튜브 다운로드?
…it turns out pretty hard, here’s the full story, and scroll to the last paragraphs for the perfected recipe: