Your cauliflower panna cota looks delicious, can’t wait to try it! I love your blog.

I’m use to working with powdered gelatin, because gelatin leaves are very expensive and not easy to find in stores in the US, were I live.

The problem you had with the powdered gelatin not dispersing well in the hot milk, is an easy one to solve. For powdered gelatin to disperse well, the milk (or any other liquid you use) needs to be at room temperature, never hot or boiling. This is how you do it: take a small amount of milk (about half a cup or 100ml) from the total amount in this recipe, put the rest of the milk aside. Sprinkle (DO NOT MIX IN THE MILK) the powdered gelatin over of the milk, let the gelatin undisturbed for about five minutes, at this point the gelatin has absorbed the liquid and “swelled”, this process is called “blooming”. While waiting for the gelatin to bloom, heat the milk. Add the dispersed gelatin to the hot (not boiling) milk and mix well. If you follow this your panna cota will not be lumpy at all!

deb,
let me know if you try something

jacelyn,
thanks for leaving a comment. nice to meet new readers

MI
glad to hear utah is nice and cold…I think I need to change my philosophy on prawn peeling

Jeff,
you could do fake christmas in july. Heaps of people use it as an excuse for a wintery feast down here.

L
thanks for the kind words

Mum,
It was a pleasure as always. Thanks for lending your kitchen.

shaz,
feel free to link away, always nice to meet a fellow blogger

ellie,
the panna cotta was a hit with everyone, although my brother insisted in calling it good goo which doesn’t quite have the same ring to it

thanks beverley
nice to meet you too

chris,
I’m pretty sure witlof is belgian endive..I’ve been toying with the idea of adding a glossary…sounds like it would be a good idea

thanks bea,
I felt a little dizzy after eating it all…although that may have had more to do with the champagne ;)

barbara,
yes they looked really cute hanging up…was almost a shame to take them out