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.
When I mentioned to a friend that I would be making Panna Cotta she immediately said ‘Oooh Raspberry Panna Cotta?’. I hadn’t decided what flavour to do but it seemed right that I went with this suggestion. And it was good that I did because we all loved it! I chose to lightly adapt a Nigel Slater recipe (instead of the Giada De Laurentiis as I don’t like honey) with the addition of strawberries and vanilla.
100ml full fat milk
400ml double (heavy) cream
4tbs icing sugar
2 sheets of gelatine
100g strawberries, hulled and cut in quarters
1tsp vanilla extract
Blitz the raspberries and strawberries together until they are no lumps. Pass through a sieve to remove the pips. (Nigel says this is optional – but I would hate to have all those pips in a dessert!)
Simmer the milk and half of the cream in a saucepan for about 5 minutes.
Place the two sheets of gelatine in a bowl of cold water and leave for 5 minutes. Whisk the other half of the cream and the icing sugar until it has thickened but isn’t stiff.
Take the milk and cream mixture off the heat and add the gelatine. Whisk until it is disolved. Add the vanilla extract. Then fold in the heavy cream mixture. Place the mixture through a sieve into a large jug.
Pour in the raspberry/strawberry mixture into the jug and combine.
Pour into ramekins or small cups (I made three cups and one ramekin from the mixture). Place cling film over them and refrigerate for at least 3 hours.
Daring Bakers will notice though, that there are no Florentines here and the reason for that is that no one in our house likes them. But we sure did love the panna cotta!