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.
This was the perfect time for panna cotta. I don't know about you, but February was a blur for me, went by so quickly, without a whole lotta time to spend in the kitchen making desserts. So, I was happy to see this challenge. Panna Cotta is S.I.M.P.L.E. Not only that, it's really good. And, it's flexible, you can do whatever you want with it. And, last of all, it's jiggly!
Panna Cotta literally means "cooked cream." Which is what it is. Panna cotta is usually made up of a few ingredients: milk, cream, sugar and gelatin.
1 cup milk
1 tablespoon gelatin
3 cups cream
1/3 cup honey
1 tablespoon sugar
pinch of salt
1. Pour the milk into a bowl and sprinkle gelatin evenly and thinly over the milk and let stand for 5 minutes to soften.
2. Pour the milk into a saucepan and heat over medium heat until hot, but not boiling, about five minutes.
3. Add cream, honey, sugar, and 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 to cool slightly then pour into glass, ramekin or mold. 5. Refrigerate at least 6 hours or overnight.
VARIATION: Add a tablespoon or two of espresso powder to the warm mixture (I DID!)
After I made the mixture, I poured it into the ramekins and let them set over night. To finish the dessert, I made a small batch of coffee gelee, just a little coffee, some sugar, some gelatin and let it cool to room temp, then poured in the last 1/8 inch of the ramekin. Once set, run a knife along the edge, and turn upside down on a plate. You can garnish with some chopped hazelnuts. Enjoy!