I've always been on the fence about panna cotta. I've eaten both sweet and savory panna cottas quite a few times, but only when it's part of a restaurant's tasting menu or as an amuse bouche. My most recent one was a savory cauliflower panna cotta with caviar. I would never actually order panna cotta if I had a choice. It's not something I gravitate towards. And I'm not a fan Giada de Laurentis and the Food Network either, but they came together for this month's Daring Bakers' challenge.
Hostess Mallory from A Sofa in the Kitchen asked us to make Giada's panna cotta from the Food Network website. And since making the panna cotta didn’t involve any baking, Mallory randomly threw in a cookie recipe for us to try too. I really wanted to skip this month, but I felt that I should participate since I had the time and both recipes were pretty easy.
Panna cotta is an eggless custard. The most basic sweet version is cream and milk cooked with some kind of sweetener (like sugar or honey) and then some gelatin is added to stiffen it up. If you plan to serve the panna cotta in a cup or goblet, then you can get away with less gelatin. If you want to unmold the panna cotta onto a plate and expect it to somewhat hold its shape, then a tad more is needed. But panna cotta should never be stiff enough to "wiggle and jiggle" like Jell-O.
I desperately wanted to like this month's panna cotta. I tried to stack the deck in the panna cotta's favor by using some great ingredients - Tahitian vanilla bean, orange blossom honey, Strauss Family Creamery heavy cream and milk. I plated my panna cotta with a sauce I made with bitter orange marmalade and homemade citrus simple syrup (that I had left over from making candied citrus peels). The sauce went really well with the sweet, creamy panna cotta. Sadly I was not converted. It was a waste of good ingredients. My panna cotta turned out very smooth and creamy, but I guess I just don't like panna cotta. Now I finally know what side of the fence I am firmly planted.
chocolate glazed oatmeal florentine cookie sitting next to the panna cotta
I liked that the florentine cookie recipe that Mallory chose for us was a simple one bowl recipe that came together quickly. And even though the cookies were not really in line with my own personal preferences, I will most likely make the cookies again in the future. The florentine cookie tasted fine on its own, but I thought it was a strange addition to the panna cotta. They did not pair well together at all.
Can you tell that I was not excited about this month's challenge? I know, I know. That's not the Daring Bakers' spirit that I should be exhibiting. Maybe it was too hard to top the grandeur of last month's jaconde imprime wrapped entremets challenge?
My own preferences (or should I say prejudices?) aside, people seemed to enjoy the dessert. I got quite a few requests for the panna cotta recipe so it must have been pretty good. So don't let my dislike of panna cotta turn you off. Try it and decide for yourself.
Blog-checking lines: 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.
Vanilla Panna Cotta and Florentine Cookies
• 20-25 minutes to prepare the panna cotta and at least 6 hours to chill
• 20-25 minutes to prepare the Florentine cookies and 6-8 minutes to bake
• Small mixing bowl
• Two medium sized heavy bottom pot or saucepan
• Wooden spoon and/or whisk
• Glasses or ramekins - something to pour and serve your Panna Cotta in
• Measuring cups
• Measuring spoons
• Silpat or wax paper or parchment paper
• Baking sheet
• Small bowl
Giada's Panna Cotta
(Recipe from the Food Network website)
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
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.
Nestle Florentine Cookies
(Recipe from the cookbook “Nestle Classic Recipes”, and their website)
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 (Note: I used honey instead of 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
Preheat oven to 375°F (190°C/gas mark 5). Prepare your baking sheet with silpat or parchment paper. (Note: The cookies have to tendency to stick to the baking sheet so using parchment paper or a silicone baking mat is recommended.)
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.
This recipe will make about 2.5 - 3 dozen sandwiched florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).