This is the most important point in panna cotta.

If there are no caramel slices, then the panna cotta is just a coffee panna cotta, not a traditional Italian dessert.

First, pour white sugar into the pot and simmer over medium heat until the sugar turns dark golden. Then add the roasted hazelnuts into the caramel, then sprinkle with ground cinnamon, and then let it sit.

solidification.

After the panna cotta has taken shape in the refrigerator, lightly dip the cup into a layer of boiling water to create pressure, so that the panna cotta can be made easily without destroying the shape and overall effect.

was poured out on a plate.

Then cut the solidified hazelnut caramel slices into slices and place them on the custard for decoration.

Elegant and delicious panna cotta is ready.

Just like the grilled polenta before, Yukihira Joichiro also made it for the two handymen and the father.

These three dishes are his ultimate Italian dinner, the appetizer is grilled polenta with tomatoes, the main course is slow-braised beef cheek with pappardelle, and the dessert is espresso panna cotta with cinnamon hazelnut caramel slices.

This is a traditional Italian dinner.

Yukihira Joichiro felt that this was the way to express his seriousness towards Mr. Thompson.

He called Soma Yukihira to handle the next guests' orders in the kitchen, and then he took the meals out himself and sat across from the supplier, Mr. Thompson.

"Oh, it looks great."

Thompson looked at the sumptuous dinner in front of him and raised his eyebrows in surprise.

“Please taste it!”

Yukihira Joichiro smiled and didn't intend to disturb Thompson's happiness while eating, so he just introduced him briefly.

"First, the appetizer, grilled polenta with tomatoes."

Thompson took a bite at Yukihira Joichiro's instruction, and then his whole expression froze.

The fragrance of corn, the sweetness and sourness of tomatoes, and the slight saltiness of cheese form a complex taste in the mouth, which seems to be blended together, but is nevertheless layered, as if the ingredients are fighting in the mouth.

illusion.

The lively texture makes you cheer in your mouth. It obviously contains a variety of ingredients, but it tastes very refreshing. It feels like you will feel dizzy after eating it, making you want to take another bite after one bite.

It is crispy on the outside and glutinous on the inside, and at the same time, the complex taste blends together. This is simply a taste variation composed by a violin.

"This one, slow-cooked beef cheek with wide egg noodles."

Yukihira Joichiro introduced the next dish in a timely manner.

“So tender!”

Thompson opened his eyes wide, with a hint of shock deep in his eyes.

He had never thought that stewed beef cheek would be so tender that it would become juicy.

He had never seen such craftsmanship before.

He pressed the fork lightly onto the beef cheek, as if he wanted to bounce it back. The tenderness and elasticity of the meat far exceeded any meat dishes he had ever seen.

Cut off a small piece of beef cheek and put it in your mouth. The moment you put it in your mouth, you feel that your whole body is wrapped in sweetness, as if it is melting. Even the tip of your tongue trembles from it, which makes people unconscious.

Want to laugh.

Moreover, this beef cheek meat can be cut open easily with chopsticks. It is extremely soft when it is put into the mouth, and you can feel the juices of the meat blooming like an explosion in it without taking a bite.

This is no ordinary cow!

He is an amazing cow!

The mouth is overflowing with deliciousness, and it goes very harmoniously with the wide egg noodles. The sauce is especially rich in flavor, and the taste is so deep that it even gives people the feeling that they can last forever.

Moreover, he tasted it in a daze and found that the noodles seemed to have a slight sour taste, but this sour taste perfectly offset the thickness of the meat and sauce, creating a feeling that he would never get tired of eating.

"What's in this?"

Thompson looked at Yukihira Joichiro in front of him curiously, with no concealment of the excitement in his eyes.

He has never eaten such delicious food.

No!

This is no longer just food made to fill the stomach, this is really the sublimation of cooking!

Rather, this is real cooking!

What he ate before didn't even have the word cooking in it.

"Cranberry juice."

Yukihira Joichiro smiled and his tone was calm.

“I added sour plum juice to the water when cooking the noodles, so it’s a refreshing wide egg noodle.”

really!

Thompson understood.

Soft texture, fragrant beef, rich sauce, and refreshing wide egg noodles...

These elements interact with each other and enhance each other's delicious taste, achieving the ultimate change.

It makes people unable to stop eating, no, they don’t want to stop.

But in the blink of an eye, Thompson finished eating a large bowl of wide noodles, and he said with unfinished content.

"Is there more? I want another bowl."

"good."

Yukihira Joichiro nodded, then stood up and went to the kitchen to bring out another piece of wide egg noodles.

In the midst of the storm, the second bowl of noodles was successfully destroyed.

"This dish is a dessert, espresso panna cotta with cinnamon hazelnut caramel slices."

Milk jelly bomb.

With the slightest touch of the spoon, the custard will tremble, like a milk elf dancing on the plate.

After scooping out a spoonful of custard and putting it into his mouth, Thompson's pupils suddenly widened.

What's this?

Delicious, sweet and soft, it will even give him an illusion - the whole person is filled with a sea of ​​coffee, with a hint of milky fragrance, lingering over it.

Coffee and milk go really well together.

The two of them are like a perfect couple, compromising each other in the collision, you have me, and I have you.

This is a wonderful sublimation!

I obviously didn't drink, but I felt tipsy for no reason.

"Crack!"

Thompson picked up the cinnamon hazelnut caramel slices that were paired with it. The crispness in the mouth, the sweetness of the hazelnuts, and the delicateness of the cinnamon were all well blended together by the caramel.

This is clearly a concord of structure and creativity!

Italy is indeed Italy.
Chapter completed!