昨日、Encole Chez Haru のフランス菓子教室で焼いた「焼きパンナコッタ」は、今日のランチのデザートで４分の１ずついただきました。「これ、本当に卵黄入ってないの？ってびっくりするよ。」と先生からお聞きしていましたが、本当に、ちょっと濃厚なプリンのような感じでした。今回はレシピの通り１時間焼いて少しだけフルフルする程度でしたが冷やすとフルフルしなくなったので少し焼きすぎていたのかもしれません。が、とても美味しかったです！とてもとても簡単なので（ただ、卵黄がたくさん余るのが難点）、また焼きたいと思います。明日、残りをいただくのが楽しみ！

１つだけ反省点は、キャラメルソースを作る時、少し煮詰まりすぎてお鍋にたくさん残ってしまいソースが少なかったこと。クリステルのお鍋なので冷めにくいため、キャラメルソースを型に流し入れている側からどんどん固まってしまいました。次回は、少し早めにお湯を加えようと思います。

After lunch we enjoyed the Baked Panna Cotta that I made at Ecole Chez Haru yesterday – we had 1/4 each.  The teacher told us it tastes like it has whole eggs and she was right, it did taste very much like rich caramel pudding.  This time I didn’t want it to be under baked so I baked for an hour as the recipe says, and it was very slightly wobbly when I took it out of the oven but it firmed up in the fridge.  Our oven is strong so it was probably baked longer than necessary but it was still delicious.  Maybe next time I’ll bake 10 minutes less.  It was so easy that I can bake it any day – although as it uses just egg whites there will be some egg yolks left.  I’m looking forward to having the rest with my husband tomorrow.

There was one thing that I didn’t do right.  When I made the caramel sauce, I waited a little too long so there wasn’t enough sauce.  The sauce pan we have is Christel and it doesn’t start cooling down quickly because it is very thick, as I was pouring the sauce in the mould it started getting thicker and I wasn’t able to pour as much sauce as I should have (a lot was left in the pan).  Next time I will stop caramelising the sugar a little earlier.