Panna Cotta- A Play

A play in which A, the more experienced chef, teaches B. 

A cooks by instinct and does not follow a recipe where B refers to them almost religiously. They get increasingly frustrated as A knows they could do better than B but B is aware of this frustration and is therefore disappointed in the fact that A does not give them full trust and support. 

 

A: have you got everything you need? 

B (pensive): Cream, milk, gelatine … (picking up each item) vanilla… sugar… anything else? 

A (mildly irritated): Well, a pot maybe? And a bowl. Some small containers would also help. 

B: Yeah, yeah, yeah. (Already starting to get exhasperated) Got it. 

A: Good. Are you making a sauce? 

B: Yeah. Red fruit. 

A: Right. You had better get the ingredients for that too. 

B: Yh. 

A: Bloom the gelatine first. What type have you got? 

B: No clue. How can you tell? 

A: Well… is it in a small packet or in a large one that could house sheets. 

B: Small. OK so I add warm water to a bowl, pour in the gelatine and mix with a fork vigorously. 

A: Correct. Then pour equal parts milk and cream into a saucepan. Which, mind you, should be cold when the ingredients go in. 

B: How do I ensure I get equal parts milk and cream? 

A: Use the cream jug to measure out your milk. (Watches B do this) Good. 

B (Absent mindedly picking each item): Vanilla… Sugar… 

A: Yes

B: So when do I stop cooking it? 

A: Once little bubbles form on top of the liquid where it meets the edge of the pan like - NOW! Take it off the heat! Quick, quick, come on!

B: Calm down! My goodness, no wonder you’re always chopping off your fingers. 

A (after briefly faking indignation): Touché. Fair enough. (After a brief pause) Anyway, now that it’s off the heat, add your gelatine. 

B: How do we know it’s enough gelatine?

A: Meh, you just do. Experience really. 

B: So that’s why the first time you made Panna Cotta everything set as it should? 

A: Ha Ha very funny. Now get on with it. Pour the mixture into the little moulds. 

B: Done. Whilst I’m waiting for it to cool, I’ll go sit down for a bit. 

A: No, you need to wash up. 

B: I’d rather do the whole lot at the end. 

A: Well, you need to wash up the pot to make the sauce. 

B: Ok. I just add berries, sugar and a squeeze of lemon right? 

A: Yes and then boil it. Once the Panna Cotta is cool enough to handle, cover it with cling film so it doesn’t absorb any flavour from the fridge - as otherwise you might get a ‘whatever-is-in-the-fridge’ flavoured Panna Cotta. Then put it in the fridge. 

B (later): How do I remove it from the mould? Just heat the exterior with warm water right? 

A: Correct. Then put a plate on top and flip it up side down and add a dollop of sauce. Then enjoy!