October 2013: Recipes
Published in FSD Update
Click through a Snapshots of all the recipes for the October 2013 issue.
Panna Cotta - Loyola Marymount University (Sodexo)
Sunil Beri, executive chef for LMU Hospitality by Sodexo at Loyola Marymount University, in Los Angeles, says, “In our panna cotta, I use Splenda and 2% milk, but it can become bland, so I go heavy on the fresh fruit compote to boost flavor.”