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.

I got a little behind getting my challenge done this month. Bringing my Dad to chemo twice a week takes a big chunk of my time up. I also got hit with a flu or something that took me out for 2 weeks. I am proud of myself to be able to keep up on my BBA challenges and to have gotten my panna cotta done.

What I loved about Panna Cotta is that it is so fast and easy. I bet you could whip up a batch faster than if you bought one of those pudding mixes that you cook on the stove top.

For my challenge I did the very basic plain recipe but show how easy it is to make something so simple seem oh la la. I put it in a pretty glass and stuck a strawberry on the side of the glass. Pretty quick and easy and if one didn't know better, would think I was some sort of gourmet genius.

Mallory from A sofa in the kitchen has done research on all kinds of fun recipes and I will share them. You can see more amazing photo's of what the other daring bakers created at http://www.thedaringkitchen.com/

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
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.

Chocolate Panna Cotta
Recipe adapted from Bon Appetit

Ingredients:
1 cup (240 ml) whole milk
1 tablespoon (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
2 cups (480 ml) whipping cream (30+% butterfat)
½ cup (115 gm) (4 oz) sugar
¾ cup (145 gm)(5 oz) bittersweet or semisweet chocolate
½ teaspoon (2½ ml) vanilla extract

Directions:

1.Pour milk into a small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes.
2.Place a medium saucepan over medium heat, stir in cream, sugar and vanilla. Bring to a low boil.
3.Add chocolate and whisk until melted. Whisk the milk/gelatin mixture into chocolate cream mixture. Whisk until gelatin has dissolved.
4.Transfer to ramekins, or nice glasses for serving.
5.Cover and chill at least 8 hours, or overnight

Coffee Gelée
Adapted from this recipe in Gourmet Magazine

Ingredients:
2 cups (480 ml) good quality brewed coffee
1/4 cup (60 ml) hot water + 2 tablespoons (30 ml) cold water
1/2 cup (120 ml) (115 gm) (4 oz) granulated sugar
1½ teaspoons (7½ ml) (3½ gm) (1/8 oz) unflavored powdered gelatin
2 teaspoons (10 ml) vanilla extract

Directions:

1.Place granulated sugar and 1/4 c. hot water in a small saucepan. Bring to a boil, stir until the sugar has dissolved.
2.Sprinkle gelatin over 2 Tablespoons cold water and let it soften 2 minutes or so.
3.Stir the coffee, sugar, hot water, and vanilla into a small metal bowl, add gelatin mixture and stir well until gelatin has dissolved. If pouring over Panna Cotta, be sure that this mixture is no longer hot, it will melt Panna Cotta if it is, let it come to room temperature.
Fruit Gelée
Recipe by Mallory

Ingredients:
1 cup (240 ml) (230 gm) (8 oz) fruit (strawberries, raspberries, mango, blackberry, etc.)
*Note: Certain fruits interact with gelatin and stop it gelling like pineapple and kiwi etc.
3 tablespoons (45 ml) water
1/4 cup (60 ml) (60 gm) (2 oz) granulated sugar
1½ teaspoons (7½ ml) (3½ gm) (1/8 oz) unflavored powdered gelatin

Directions:

1.Sprinkle gelatin over water.
2.Place fruit and sugar in a small saucepan and simmer until sugar has dissolved. Now mix the gelatin into the strawberry mixture and stir until gelatin has dissolved.
3.Remove from heat and allow to cool (close to room temp, again, if you're planning on layering on pouring on top of your Panna Cotta, a hot mixture will also heat up your chilled Panna Cotta).