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.
Panna Cotta, which is Italian for cooked cream, is my husband’s favorite dessert. He’s spent a lot of time in Italy, and is fluent in Italian (language and food). This was a simple, straightforward recipe. My husband is a purist when it comes to Italian food so I just did vanilla. I didn’t used honey as I don’t like things sweetened with honey. I also cut down the cream milk ratio. Pictures are coming!
Adapted from Giada DeLaurentiis
1 cup (240 ml) whole milk
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
1 cup whipping cream (30+% butterfat)
1 1/2 cups whole milk
1/2 cup granulated sugar
pinch of salt
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, milk, 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.