n.小干酪蛋糕

Strain the mixture into the ramekin or bowl. 把黑豆奶和雞蛋混合物倒進(jìn)模子或圓盤里.

Dip bottom of 1 ramekin into bowl of very warm water 6 seconds. 將1個(gè)干酪蛋糕模的底部浸入一個(gè)裝著開水的碗中約6秒。

Using thin sharp knife, cut around inside edge of each ramekin to loosen. 用薄快刀，沿內(nèi)邊緣將每個(gè)干酪蛋糕模橇松。

On top of the ramekin she sets a skinless half chicken or a hunk of lean pork shoulder. 烤碗上擱半只去皮雞或一大塊精豬腿肉。

Place dessert plate upside-down atop ramekin and invert, gently lifting off ramekin to allow panna cotta to settle onto plate. 將干酪蛋糕模倒扣在餐后甜點(diǎn)盤上，輕輕的將模子取起并將奶酪布丁留在盤中。