Panna Cotta |
The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.
My favourite was the Panna Cotta. I battled with the florentine cookies, I ended up with a huge baking sheet size cookie.
I enjoyed this challenge so much that I did it twice. My first attempt was Chocolate Panna Cotta with espresso. I didn’t get to photograph my first attempt as they were eaten too fast!
The blueberry jelly recipe came from Delicious Magazine
Giada’s Vanilla Panna Cotta
Ingredients
1 cup (240 ml) whole milk
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
3 cups (720 ml) whipping cream (30+% butterfat)
1/3 cup (80 ml) honey (I used Rowse Honey)
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
pinch of salt
Directions:
- Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
- Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).
- Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn’t boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
- Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
- Refrigerate at least 6 hours or overnight. Add garnishes and serve.
Florentine Cookies
Ingredients:
2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter
2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats
1 cup (240 ml) (230 gm) (8 oz) granulated sugar
2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour
1/4 cup (60 ml) dark corn syrup
1/4 cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract
pinch of salt
1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate
Directions:
Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.
- Melt butter in a medium saucepan, then remove from the heat.
- To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.
- Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
- While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn’t touch the bottom of the bowl).
- Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).
- Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.
7 Comments
Your panna cotta is so pretty. Great job!
01/03/2011 at 00:29Those tall glasses are gorgeous! I wanted to make jelly of some kind but ran out of time. Funny old biscuits eh…? Mine were more like brandy snaps!
01/03/2011 at 00:36Your photo's are beautiful! and everything look delicious!
01/03/2011 at 00:44Thanks for the lovely comments on my cookies too!
Wow looks fabulous.. absolutely love it.. beautiful pictures.
Pavithra
01/03/2011 at 03:21http://www.dishesfrommykitchen.com
Your panna cotta is gorgeous–I love the blueberries in the clear gelee. Too bad the florentines were so troublesome, but the hearts and pieces are the perfect garnish.
01/03/2011 at 04:07🙂
Beautiful! I especially love the one with the heart shaped strawberry. Thank you for commenting on mine 🙂
01/03/2011 at 14:08I love the clear gelatin at the bottom. It looks beautiful and elegant.:)
01/03/2011 at 17:04