This was my first challenge as a Daring Baker. I always wanted to try new foods and learn new techniques and joining Daring Bakers seemed the most fun way to do so. I don’t venture much out of comfort zone so I don’t always like to try new recipes unless they resemble something familiar.
The Panna Cotta was easy enough to make. I hard time deciding what flavors I wanted to try. I decided to make mine with vanilla & honey flavored panna cotta topped with a blood orange gelée. Honestly, I couldn’t sand the finished product and only ate a couple spoonfuls. Mr. Penguin, on the other hand, ate it up. I didn’t like the taste of honey and really it just seemed like solid milk. Milk and honey bubble bath is wonderful. Milk and honey dessert, not so much.
- 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.
Fruit Gelée Recipe by Mallory
1 cup fruit (strawberries, raspberries, mango, blackberry, etc.)
*Note: Certain fruits interact with gelatin and stop it gelling like pineapple and kiwi etc.
3 tablespoons water
1/4 cup granulated sugar
1½ teaspoons unflavored powdered gelatin
- Sprinkle gelatin over water.
- 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.
- 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).
Nestle Florentine CookiesRecipe from the cookbook “Nestle Classic Recipes”, and their website.
2/3 cup unsalted butter
2 cups quick oats
1 cup granulated sugar
2/3 cup plain (all purpose) flour
1/4 cup dark corn syrup
1/4 cup whole milk
1 tsp vanilla extract
pinch of salt
1½ cups dark or milk chocolate
- Preheat oven to 375° F. Prepare your baking sheet with silpat or parchment paper.
- Melt butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoons, about 3 inches apart, onto lined baking sheets. Spread thinly with rubber spatula. (I actually found that wetting my finger with a little water and pushing them flat worker better)
- Bake for 6 to 8 minutes or until golden brown. Cool on baking sheets on wire racks.
As a garnish I made sugared orange peel. These are pretty simple to make. Just peel an orange, remove the white pith and boil in some water. You'll want to drain and reboil a couple times to remove some of the bitterness. Then boil peels in a simple syrup. When done, drain peels on a rack for a couple hours. The toss in sugar. Store in airtight container. If you need step-by-step directions I recommend this recipe on Dianasaur Dishes. Her blog has beautiful pictures and easy to follow directions.