Family trips

Our little princess Abigail has been traveling with us since 4 months old. Stay tune for more of our family trips!

Honeymoon in Maldives

A place where romance begins... And there is never a blue as beautiful as the waters of Maldives!

Sinchow Vietnam!

Go to Vietnam. Indulge yourself in the peaceful Hmong villages in Sapa, or experience cruising at The New 7 Wonders of Nature - Halong Bay.

Go West to U.S.

Napa Valley! San Francisco! And Monterey!.

Bali oh Bali~

We've done it 3 times!! Couple trip 2009, friends trip 2010, and family trip 2014.

Hello Macau, the oriental Portugal

Walking the oriental Europe. Remember to taste the most authentic Portuguese tarts!.

London

I was just a touch-and-go tourist in a short 3 days...

Babymoon in Boracay

Sea, sand, sun. And a new family member in my tummy!

Marrakech, a hidden jewel

Of palm groves, fire dancing, and dromedaries.

Siem Reap - day and night

Back to the ancient kingdom and find the tomb raider in you.

Home Cooking

Just some recipes and home cuisine for my family and baby.

Welcome to my blog!! 欢迎到访!!

No matter how you get here, I wanna say a big THANK YOU for visiting my blog. Do come back often for more! Blessed because we're given the chance to share. Thank you for visiting! 无论你是刻意或者不刻意的来到这里,都进来坐坐、聊聊天吧。幸福不是必然的,而是懂得分享人生的喜悦。谢谢到访!

June 14, 2015

Panna Cotta

Panna cotta (Italian 'cooked cream') is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with rum, coffee, vanilla, or other flavorings.
Lately I found that many of the breastfeeding mothers are crazy over panna cotta as many found it a great milk booster. So I decided to try out before I resume my breastfeeding journey real soon (probably in another 2 weeks' time). My little bump always craves for desserts, so this is a good chance to satisfy her sweet tooth as well.

I made some minor changes from the recipe I found online, and this is it.
Taste was really rich and creamy, and basically whoever tried it liked it. :)

Ingredients (Original recipe makes 6 servings):
  •  1/3 cup skim milk (I use buttermilk)
  •  1 (.25 ounce) envelope unflavored gelatin
  •  2 1/2 cups heavy cream (I use 500ml of heavy cream)
  •  1/2 cup white sugar
  •  1 1/2 teaspoons vanilla extract
Method (adapted from Allrecipes.com):
  1. Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
  2. In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
  3. Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

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