Hello my wonderful, and loyal readers!!! I am sorry I have been MIA for the week, life…I tell ya, it just gets crazy:-) BUT I am here now, and boy do I have a fun recipe to share. I have talked about making Panna Cotta for, like, two years now.
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.
I can finally check this off the to-do list. I am a few days behind on getting this submitted, but better late then never right?
I have been wanting to make Chocolate Coffee Panna Cotta! I first had the desire to make a coffee version when I was watching Giada De Laurentiis on the Food Network. So here was my golden opportunity!
The only thing I had to change in the recipe, was I used 3/4 cup of half and half instead of whole milk. Half and half is always in our refrigerator, we are lovers of coffee! BUT whole milk is NEVER in our fridge. I also added 1/4 cup of strong coffee. You could use espresso too!
3/4 cup (240 ml) half and half
1 tablespoon (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
2 cups (480 ml) whipping cream (30+% butterfat)
½ cup (115 gm) (4 oz) sugar
¾ cup (145 gm)(5 oz) bittersweet or semisweet chocolate
½ teaspoon (2½ ml) vanilla extract
1/4 cup of strong coffee prepared and cooled
- Pour milk into a small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes.
- Place a medium saucepan over medium heat, stir in cream, sugar and vanilla. Bring to a low boil.
- Add chocolate and whisk until melted. Whisk the milk/gelatin mixture into chocolate cream mixture, add coffee. Whisk until gelatin has dissolved.
- Transfer to ramekins, or nice glasses for serving.
- Cover and chill at least 8 hours, or overnight
To compliment the Panna Cotta, the other half of the challenge was to make Florentine Cookies. Now they were a challenge for me, and really I bet they are an easy cookie to make….
So I of course I put less on the pan in hopes that they would make pretty cookies. I had to put only four cookies to a pan, so that they were circles, and did not run together.
I pretty much stuck to the recipe, except for I did use half and half again, instead of whole milk. You can melt chocolate, and sandwich it between two cookies. We decided we had enough chocolate in the Panna Cotta, so enjoyed them plain. They really do compliment each other beautifully.
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
1/4 cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract
pinch of salt
Directions for the cookies are above in the link, just click on the name Mallory in the first paragraph.
Well all I can say is, YUM!!! It was so good, but we may need to work on the name with my cute hubby. When it was time to enjoy he asked, ” Is it time to enjoy the prosciutto?” I said of course, NO!…*With a questioned look!* Then he said I mean, “Is the pancetta ready?” Well he was getting warmer, he had arrived in Italy now…..so I figured he would get it soon…. He did….he said “…..um….I mean the Panna Cotta,” and repeated it several times. WHEW!!! My hubby, he makes me giggle:) So you see where the three P’s comes into play now, Prosciutto, Pancetta, and Panna Cotta! When he finally enjoyed it, he REALLY enjoyed it! We will be making this delicious treat again, and again, and well you get the picture right?
Have you ever made Panna Cotta?
Until next time, Come on in, Have a seat,