Sunday, February 27, 2011
Okay, sorry, that was a really bad pun wasn’t it?
Daring Bakers time again, and luckily this time around, I actually made it well before schedule. Although I procrastinated writing the post until today - reveal day. Can’t win ‘em all. :)
I’m going to curb my usual verbosity because I need to get back into the kitchen, we’ve got friends coming over for dinner, and I’m going to attempt a chicken mole, wish me luck!
Alright, first the mandatory blog-checking lines: 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.
All I need to tell you is that Panna Cotta is one of my favourite desserts because it is super quick and easy to make, and so smooth and creamy to eat. I made the challenge version of Honey Panna Cotta with Coffee Gelee, and added a splash of Kahlua and served it with a mixed nut praline (cant remember what nuts I used now, I think there were macadamias and cashews in there). Oh my goodness, we were scraping the bottom of the glasses!
I used the challenge recipe for the panna cotta, but winged it for my gelee because I wanted it to be quite bitter to counteract the sweetness of the panna cotta.
Then I decided to make a slightly healthier (only slighty) version using brown sugar, peaches and yoghurt. Yum, another win, the yoghurt version is slightly denser but the flavour is complex with a slight tang.
Enjoy the rest of your weekend and see you (probably late) on Monday. Do check out the Daring Kitchen for the recipe, and see what the other Daring Bakers came up with.
Florentine cookies - I tried subbing brown sugar with caster sugar for a first batch - disaster. For this batch I followed the challenge recipe, but added an extra 3 tablespoon of oats because the batter looked too runny. The finished cookies remind me a lot of Anzac biscuits, minus the coconut. Oh, and I used golden syrup instead of the corn syrup required in the recipe.
(I was hoping to be able to give you a recipe for the Brown Sugar and Yoghurt Panna Cotta, but I can’t find my notes. I’ll tell you what I did and hopefully you can take it from there. First I skinned two peaches by cutting a cross on the bottoms of them, then dunking them in boiling water. Once out of the hot water, I plunged the peaches into cold water to stop them from cooking. Then I peeled and sliced them thinly. I put the slices into a large bowl, made some simple spiced sugar syrup (1 part sugar, 1 part water, 1 cinnamon stick), then poured the hot syrup including the cinnamon stick, over the fruit and left to cool. I actually made these peaches the day before and left them overnight for the flavours to infuse. This makes more peaches than needed, but the fruit is great spooned over plain yoghurt, or ice cream or even cooked oats for breakfast.
The next bit is pretty simple, I replaced the cream in the original recipe with yoghurt, however, it wasn’t an equal substitution. Because yoghurt is thicker and denser, I used less yoghurt and more milk, but I can’t quite remember what my ratios were. I replaced the honey with brown sugar, and added a dash of ground cinnamon to the mixture too. To make the panna cotta, arrange drained peach slices prettily in a glass and pour panna cotta mixture in, and refrigerate until set.)