Typically have do not have holes
Sometimes round like Berliners and Jam filled
Not sure why you’re telling me that fact about not having holes, I’m fully aware. That’s why I said “of course.”
Because they are filled with Jam sometimes
She has now come out with these tortillas that look so much like corn but are made of leftover rice. I want to try them. They look like they’d make great tacos and I love how flexible they are. Her channel continues to be delightful to me for how quirky so many of her ideas are, but usually quite good:
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Looks like sticky rice of some sort?
Indian rice flour chapatis are made by “cooking” rice flour in hot water before kneading.
There are flatbreads that use up leftover rice too, but they don’t get as thin / delicate as the rice flour ones. Here is one of the better known ones (Akki roti) — in the plain version the rice is often pureed to get it fine, then rice flour added to make up for the water, in the popular breakfast version, grated vegetables are added directly into the rice, and rice flour is only added as needed to compensate for the moisture of the vegetables.
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It’s not sticky rice based on her directions. Being she’s Korean I imagine it’s short or medium grain rice, so I’d try using that rather than long grain rice, but I suspect long grain might work, too.
The type you linked I’m more used to, and how they’re more fluffy, but these got me intrigued for their similarity to corn tortillas in terms of flexibility and texture. I imagine they’d get that nice toasty rice flavor and a good chew.
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Original akki roti is what she showed — old cooked rice was mashed by hand until a dough formed, then flattened by oiled hand, or between banana leaves, it doesn’t puff up because it’s not a fine dough, and it’s chewier than the fine version.
The pureed version is a modernization, and rice flour is added to offset the water added to get the purée moving.
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Pots de crème , food processor or blender dessert. Just about an instant dessert, chocolate is pulverized in a FP, egg, vanilla, pinch of salt; hot cream or milk is added and blitzed. I used TJ’s 72% chocolate, one teaspoon of Medaglia d’ Oro espresso powder, vanilla and a couple tablespoons of Crème de Cocoa, I did not add any additional sugar. Recipes abound on the internet, King Arthur Baking has a similar one. Most make six servings.
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Thanks for the idea. Here’s King Arthur’s recipe. The only competition for your collection of dishware and serving pieces is your collection of bakeware!
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@Nannybakes Have you tried the blender version of the chocolate + water mousse?
I’ve made it by hand and with an immersion blender (bec tiny servings), but I’m planning to try the blender jar version for my mom soon.
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I’ve made the water chocolate version with a whisk as well, but I don’t feel they are comparable. The water version is so intense, that a few bites suffice for me. This could be cut in half using 1/2 egg but doubtful it could be reduced much more., in fact, I’ve made smaller quantities in the Vita Mix. The water version, however, you can pretty much make any size.
I used a jumbo egg, 71 g in shell for this. This is the first time I’ve made it in the FP.
ETA…I used just the yolk when I cut it in half. Most times used milk, this time half and half, no substantial difference. Have also made it with evaporated milk.
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I might just like the FP version better, less foam produced than the blender. I do strain the mixture either way.
I love falooda.
Panna Cotta with a hint of Fiori di Sicilia, on the side were Cherries in Pastis and Amarena cherries.
Adapted from a NYT recipe.
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Oh maybe this is what I could do with the bottle of Fiori I have !
A very little bit goes a long way, I made half the recipe. I think the Fiori would be a plus with citrus, I almost served it with kumquats.
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What a great topic. So glad I found it.
Sooo hot here, I’m a thinkin’ of a nice cold raspberry ‘Danish Dessert’ to slurp later. I’m sure I can find some frozen razzies to decorate a dollop of cream on top.
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I was just glancing at some cherries, and thinking about Austro-Hungarian sour cherry soup tonight. 
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