It was
the wrong texture, the wrong taste... the elusive panna cotta was out of my grasp.
The boxed all purposed mixes were allergy friendly but lacked flavor and had
the wrong textures.
Is it possible to swap the almond flour for almond meal or will that create
the wrong texture for these?
There are a lot of vegan chocolate bars out there, but they all have
the wrong texture and mouth feel (missing that butterfat after all these years, I guess).
They had the right taste, but
the wrong texture.
Cooking these too long will cause them to turn brown, have
the wrong texture, and they won't be as yummy!
I'd also take away the basket under the desk (I think it's
the wrong texture for the space) and replace with a small side table.