I used to love to eat Chow Fun when I lived in Berkeley, Ca for a short time. I haven’t been able to find anything like it since. But I’d always get it with a lot of hot red peppers and vegetables.
This a simple recipe with a unique taste.All the ingredients seem to balance each others distinct flavors.
Last week, I made the Strawberry Panna Cotta with Blackberry Compote posted on this website. The recipe was so amaizing wonderful. I did not know what Panna
Cotta was, so I looked it up. I must say, this raw version is much better than the original italian Panna Cotta. At least, in my opinion it is. My husband found this recipe incredibly delicious. We found it to be a kind of soft cheese cake like. We have never tried Panna cotta, but that seems more to be like kind of a
flan, according to the pictures we saw on the Internet.
So, we liked it so much, that I decided to come up with another version using other fruits, and I will like to shre it with you all. I hope that the creator of the original recipe does not mind the modifications. Surely not! For the panna cotta, I used 3 medium very ripe sweet fresh prunes. They are oval form, of dark violet skin, but light color inside, and a very sweet and ripe nectarin. For the
Compote, I used a very big, ripe and sweet mandarin with some extra fresh sweet orange juice.
I hope you like it. Mine is in the freezer, but I already tasted the panna cotta mixture and the compote and they were delicious.
And, we just ate a piece each a couple of minutes ago.
A lovely light texture and color and great on sandwiches, rolled in collards, or stuffed in peppers. I felt like the roadrunner when I was eating this. Beep Beep! It’s a little like couscous too.