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.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.
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).
4. 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.
5. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
6. Refrigerate at least 6 hours or overnight. Add garnishes and serve.
Federica says
mamma mia che delizia!baci!
Lisa says
Mmm, such a nice elegant dessert and the cookies provide a nice contrast in texture. I have a sweet treat linky party going on at my blog until tomorrow night and I'd like to invite you to stop by and link your treats up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-7.html
Mesh says
this looks good will try soon 🙂
btw nadia, i wanted you to have a look at this
http://me-sugarlane.blogspot.com/2011/03/pretty-to-look-yummy-to-taste-pavlova.html
its a nice different thing, thought youd like to try it 🙂
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