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.”

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