Saturday, February 26, 2011

Vanilla Panna Cotta w/ Strawberry Gelee

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I have had quite a dreadful week. But, I found a way to cheer myself up. I just signed up with The Daring Kitchen! And I can't wait to get started! God is good!!! :)

For those of you who haven't heard about The Daring Kitchen, it is an awesome website where you can take monthly Baking/Cooking challenges. Tons of people from all over the world will all be making the same thing & everyone posts their results on their own blogs & a few will be chosen to display on The Daring Kitchen website. I think it is all very cool!

The Baking Challenge posts are revealed on the 27th of each month & the new challenge comes out on the 1st of the next month. So, I was very excited today (the 27th) too see what this month's challenge was that I missed. Funnily enough, it was something I cooked just last month! :) The challenge was to make Panna Cotta and also, Florentine Cookies.

Since I can't be part of the challenge this month (having just joined the group), I can't really send them my pictures. But I can post them here! I plan to get the florentines also baked soon, but for now, here is my Panna Cotta recipe! It isn't the Daring Kitchen recipe, but this one has always worked really well for me!

The Panna Cotta tastes pretty awesome on it's own. It's the only way my husband will eat it. I personally love the tang of the Strawberry gelee. So, you can decide if you want the gelee layer or not.

Or, you could just make a simple strawberry coulis to pour over the panna cottas just before serving!

Vanilla Panna Cotta w/ Strawberry Gelee

1 cup full fat milk
5 tsp powdered gelatin
3.5 cups double cream
1 Vanilla pod or 1 tsp Vanilla extract (not essence)
6 tbsp sugar

1. Slit the vanilla pod and scrape out the seeds. Add all the seeds and the pod to the milk & set aside for at least 1/2 hour. (If you are using Vanilla extract, skip this step)
2. Warm the milk & sprinkle the gelatin over it. Set aside for about 10 minutes.
3. Heat the mixture over a low flame until the gelatin is dissolved.
4. Add the double cream & sugar and bring to a gentle boil and take if off the heat.(Don't let the cream bubble away. It will curdle)
5. Strain & discard the vanilla pod. If you are using Vanilla extract, you can stir it in at this point.
6. Pour into moulds & let it cool. Refrigerate for at least 3hours before serving.

Strawberry Gelee

1 cup strawberries, washed & hulled
4 tbsp water
1.5 tsp powdered gelatin
3-4 tbsp sugar (depending on how sweet your strawberries are)
1 tsp lemon juice (omit this if your strawberries are already very sour)

1. Sprinkle the gelatin over the water and set aside until the gelatin is soft.
2. Puree the strawberries & strain out the seeds.
3. Combine the strawberry puree with the gelatin mixture & the sugar. Heat until the gelatin is competely dissolved.
4. Pour this over the already set panna cotta & put in the fridge to set for at least 2 hours before serving.

I apologize for my pictures. I am not a great photographer.

I am looking forward to an awesome new month filled with lots of yummy goodness! Now, I'm off to give my little darling girl a "big hug" because Tinky Winky says I should. Later!
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Anonymous said...

Looks & sounds delicious! Keep blogging!

The Capitol Baker said...

Your Panna Cotta looks wonderful! Congrats on starting the blog and keep up the good work!

Clover said...

Great work on starting the blog! You have a fan in me, I enjoy coming to your house to eat and I love anything you make. I've had your panna cotta twice and loved it both times! I'll be here to check out more posts!

The Harried Cook said...

Thank you, Clover! :) I love cooking for you & I think you should start a food blog too! You make some yummy stuff...

The Harried Cook said...

@ The Capitol Baker - Thank you for your encouraging words! :) Really appreciate it!

Dreams of cakes said...

This panna cotta really looks so delicious. A perfect Spring dessert. Thanks for sharing!

Unknown said...

I'm so glad to have been a privileged taster. It was the best panna cotta I've ever had!

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