I know you’re probably all sick of hearing about Casellula by now – I’ve been three times this year alone! – so I’ll spare the details of our meal (which was excellent per usual). But… I have to take a moment to share how much I love those who read my blog. It really tickles me when friends text me to tell me they saw xx item and it made them think of me, so when people who, for all intents and purposes, are virtual strangers do this, it just about puts me over the edge of 😀 😀 😀 because it’s… cute. I like when people think of me! Is that strange?
So it was recently that a reader told me that after my last post on Casellula, she decided to check it out a few days later. While there, she took a photo of a dessert, uploaded it to Facebook and tagged me in it, writing that “This sounds exactly like something you’d like!”
“Mascarpone panna cotta / elderflower / pink peppercorn meringue / lemon sorbet”
Hello, yes it is. So I headed over with StB a few days after that – you have to move fast as Casellula’s menu – especially the desserts – changes frequently! – and at the end of our meal, we shared this. I really liked how light it was overall, and the small pool of elderflower syrup on the bottom with the super soft panna cotta was nice, almost like ‘dofu fa’ or ‘tofu flowers’ in Chinese cuisine, a tofu based dessert that’s served with ginger syrup. The lemon sorbet added a nice refreshing pop and the crunchy meringues were appreciated for texture.
But… and yes, there’s always a but… this wasn’t the panna cotta style that I prefer. While the flavors were great, I dislike panna cotta served in a bowl – it’s harder to eat. The panna cotta itself was too soft for my tastes – I’m sure some people prefer it this way, but I like mine ever so slightly firmer. Enjoyable, yes, and its description was designed for me to yelp with excitement upon reading it, but the execution wasn’t to my tastes.
Ah well. That’s not going to stop me from returning for everything else I love there 😉