Laugh at Calories

DEAR SOS: I’ve just returned from Milan, where I had a great pudding-like dessert called panna cotta. I have looked through my recipe books, but no luck. Any chance you might have this recipe?

--CAROL

DEAR CAROL: Make room for this deceptively rich dessert worth every calorie. The pudding can be served plain or topped with a simple strawberry, raspberry, peach or other fruit sauce.

*

PANNA COTTA

3 cups heavy whipping cream

1/4 cup sweetened condensed milk

1 vanilla bean, split lengthwise

1 (1/4-ounce) envelope plus 3/4 teaspoon unflavored gelatin

Combine cream and milk in 4-cup saucepan or in microwave-safe measuring cup. Add vanilla bean and sprinkle gelatin on top. Let stand at least 5 minutes.

Simmer over medium-low heat until small bubbles form around edges, stirring often. If using microwave, microwave on high (100% power) 3 minutes.

Discard vanilla bean. Strain mixture. Pour into 6 individual custard cups or molds. Cover with plastic wrap and refrigerate at least 4 hours or up to 3 days.

To unmold, run small spatula around edge of each cup. Place serving plate over top and invert, inserting metal spatula into side between panna cotta and cup to create air pocket.

6 servings. Each serving:

480 calories; 71 mg sodium; 171 mg cholesterol; 46 grams fat; 14 grams carbohydrates; 5 grams protein; grams fiber.

Bistro Indulgence

DEAR SOS: Do you have the recipe for the chocolate souffle once served at the old Bistro in Beverly Hills? I miss it.

--ALICE

DEAR ALICE: I love this souffle served piping hot with dollops of whipped cream.

*

BISTRO’S CHOCOLATE SOUFFLE

5 egg yolks

3/4 cup sugar, plus extra for preparing souffle dishes

4 drops vanilla extract

1 cup flour

2 cups milk

2 ounces unsweetened chocolate, melted

8 egg whites

Butter for preparing souffle dishes

Powdered sugar, optional

Sweetened whipped cream, optional

Ingredients may be cut in half to make 6 servings.

Beat egg yolks with 1/2 cup sugar and vanilla until light and fluffy. Gradually beat in flour until paste forms.

Bring milk to boil. Add egg mixture all at once to milk and bring again to boil. Quickly and vigorously beat with heavy wire whisk until paste is well incorporated and mixture is smooth. Stir with wooden spoon until mixture is thick as light choux paste or pastry cream. Add melted chocolate and stir until blended. Cool.

Beat 3 egg whites with 1/3 remaining sugar until light and frothy. Add 3 more egg whites and 1/2 remaining sugar. Continue beating until sugar is incorporated. Add remaining 2 egg whites and remaining sugar and beat until whites are stiff and shiny, but not dry. Egg whites should not slide if bowl is tipped.

Fold egg whites into souffle batter. Pipe or spoon into 12 greased and sugared 2-inch souffle dishes or custard cups, or 2 (5-inch) souffle dishes.

Bake at 350 degrees until puffed in center, 30 minutes for individual souffles or 1 hour for larger souffles.

Dust with powdered sugar and serve topped with sweetened whipped cream, if desired.

12 servings. Each serving, without powdered sugar and whipped cream:

165 calories; 58 mg sodium; 117 mg cholesterol; 6 grams fat; 23 grams carbohydrates; 6 grams protein; 0.14 gram fiber.

White on White

DEAR SOS: A couple of my luncheon friends and I were served a white chicken chili. We wonder if you might have such a recipe in your file.

--MARGO

DEAR MARGO: This white chili, made with white beans and chicken, is from Marston’s restaurant in Pasadena.

*

MARSTON’S WHITE LIGHTNING CHILI

1 (1-pound) package dried small white beans

2 large onions, chopped

3 cloves garlic, minced

Dash cloves

1 tablespoon cumin

2 teaspoons dried oregano

1 (8-ounce) can diced chiles

1 or 2 jalapen~os, minced

5 to 6 cups chicken stock

10 boneless chicken breast halves

Shredded Jack cheese, optional

Guacamole, optional

Combine beans, onions, garlic, cloves, cumin, oregano, chiles and jalapen~os in large saucepan. Add enough stock to cover bean mixture by 2 inches. Cook, adding stock or water as necessary to keep beans covered, until beans are tender, about 1 hour.

Grill or broil chicken breast halves until juices run clear when pierced with fork, about 5 to 7 minutes per side. Cool and dice chicken. Add to chili mixture and heat through. Garnish each serving with cheese and guacamole if desired.

10 servings. Each serving, without cheese and guacamole:

241 calories, 400 mg sodium; 78 mg cholesterol; 12 grams fat; 4 grams carbohydrates; 28 grams protein; 0.3 gram fiber.