tag:blogger.com,1999:blog-8441454023293006491.post3230124237571350691..comments2009-01-06T11:09:41.215-05:00Lonnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8441454023293006491.post-56372194026471478892009-01-06T11:09:00.000-05:002009-01-06T11:09:00.000-05:00Yvo, no worries...Lon and I don't love Italian panna cotta so it's nice to know we like the Japanese panna cotta.Jessica@Foodmayhemhttp://www.blogger.com/profile/14114997399120665613noreply@blogger.comtag:blogger.com,1999:blog-8441454023293006491.post-51889123534403161502009-01-05T22:38:00.000-05:002009-01-05T22:38:00.000-05:00Ooh... when I've been in the past, they referred to it as panna cotta. A friend of mine told me that Japanese panna cotta vs. Italian panna cotta has textural/firmness differences which could explain it, though I've never read anything to confirm that. My bad for sounding like a know it all :TYvohttp://www.blogger.com/profile/16079404679872479801noreply@blogger.comtag:blogger.com,1999:blog-8441454023293006491.post-46121671332853548072009-01-05T14:19:00.000-05:002009-01-05T14:19:00.000-05:00Yvo, panna cotta makes sense but this version seems to have a higher proportion of gelatin.Jessica@Foodmayhemhttp://www.blogger.com/profile/14114997399120665613noreply@blogger.comtag:blogger.com,1999:blog-8441454023293006491.post-69571564053392226312009-01-05T13:57:00.000-05:002009-01-05T13:57:00.000-05:00The milky tofu is panna cotta and it is droolworthy ;)Yvohttp://www.blogger.com/profile/16079404679872479801noreply@blogger.com