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I love you berry much! (Panna Cotta with Blueberry Jelly)

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:

  1. 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.
  2. 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).
  3. 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.
  4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
  5. 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.

  1. Melt butter in a medium saucepan, then remove from the heat.
  2. 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.
  3. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
  4. 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).
  5. 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).
  6. Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.

    I love you berry much

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7 Comments

  • Reply Heather

    Your panna cotta is so pretty. Great job!

    01/03/2011 at 00:29
  • Reply Sarah, Maison Cupcake

    Those 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 00:36
  • Reply Kendy

    Your photo's are beautiful! and everything look delicious!
    Thanks for the lovely comments on my cookies too!

    01/03/2011 at 00:44
  • Reply Pavithra

    Wow looks fabulous.. absolutely love it.. beautiful pictures.

    Pavithra
    http://www.dishesfrommykitchen.com

    01/03/2011 at 03:21
  • Reply Mary

    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
  • Reply thedaintyapron

    Beautiful! I especially love the one with the heart shaped strawberry. Thank you for commenting on mine 🙂

    01/03/2011 at 14:08
  • Reply oggi

    I love the clear gelatin at the bottom. It looks beautiful and elegant.:)

    01/03/2011 at 17:04
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