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.
1 cup whole milk
1 tablespoon (one packet) unflavored powdered gelatin
3 cups whipping cream (30+% butterfat)
1/3 cup honey
1 vanilla bean, split lengthwise an beans removed
1 tablespoon granulated sugar
pinch of salt
1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk wait. 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, vanilla beans and pod 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. Take out vanilla pod, discard.Then pour into the glass or ramekin.
5. Refrigerate at least 6 hours or overnight.
Add garnishes and serve.
Mexican Chocolate Panna Cotta:
1 cup whole milk
1 tablespoon unflavored powdered gelatin
2 cups whipping cream (30+% butterfat)
1/4 tsp cinnamon
1/8 tsp chili powder
1⁄2 cup sugar
3⁄4 cup bittersweet or semisweet chocolate
1⁄2 teaspoon vanilla extract
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, cinnamon, chili, 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