Let’s Gel, Panna Cotta and Strawberries Three WaysFebruary 28, 2011 at 2:59 pm | Posted in Cookies, Daring Bakers, Dessert, Fruit, Jams/Jellies, Puddings | 72 Comments
Tags: baking, Coulis, Daring Bakers, Florentine cookies, Gelee, Lace Cookies, mousse, Panna Cotta, Recipe, Strawberry, Strawberry Coulis, Strawberry Gelee, Strawberry Mousse, Verrines, White Chocolate Ganache, Yogurt
First I want to start by saying that I’m officially making this a very late Valentine’s Day post. I didn’t have one this year, so since this dessert is all red and pink and soft and creamy, it’s ideal. Let’ pretend, ‘Ooohh, hearts, love, kisses!’. Now onto the challenge.
Ahh…the things you can do with a few gelatin leaves or gelatin powder are endless. You can turn just about anything with liquid into a gelatin meal or dessert. – not that you’d want to, but you could! Jellied grits, jellied marinara sauce (thoughts of aspic..oh, yum!), jellied liquid laundry detergent, jellied…ummm, errrr.
The actual name for this luscious dessert is Panna Cotta (meaning – cooked cream. It’s an eggless cream and/or milk custard stabilized with gelatin). Eighty-six the laundry detergent gelee – panna cotta is cream GELEE (I’ve also been known to call it JELLO cream) a good gelee, as long as it isn’t too jellied.
Phew, wasn’t that annoying? I’m sure you can tell I’m in the midst of sort of a writer’s block.
Speaking of ‘too GELEE’D’ did any of you see the season of Top Chef where Marisa, a pastry chef, which is a rarity and a hinderance on Top Chef, was so pumped and thrilled when she was able to finally make a dessert? She huffed and puffed, bragged about how she had this one in the bag etc. The dessert she had to make was, you guessed it, panna cotta! Now, I’m not a professionally trained pastry chef, but panna cotta is pretty simple to make, so I would have been chuffed too.
Welllll..if you saw it, you know what happened – she botched the panna cotta – it was hard and rubbery. She claimed it turned out fine, but when challenged via the obvious, a spoonful by each judge, she blamed everything/one but herself. Maybe it was the gelatin or temperature of the kitchen OR the planets had not aligned in a way that turns out creamy, soft panna cotta..every excuse in the book.
I digress, I couldn’t help referring to that moment since it always pops in my head at the mention of panna cotta. I actually saw her on a Food Network cake, sculpture, whatever..challenge, and she botched that too. However, I think she’ll always be known as the rubbery panna cotta girl. Well..at least she got her 15 and then some.
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 tried Giada’s panna cotta recipe before, and felt it was too sweet, so I decided to take a direction I’ve been DYING to take for months, especially ever since I saw THIS. I love it, I think it looks awesome, and I love the fact that you prepare a fruit three ways along with a tangy (could be buttermilk, yogurt or creme fraiche) panna cotta. Perfection, and I get to play! I’ve been looking for an excuse to tackle this for some time now, and here it is!
Here’s the kicker, it did not originate from Evan, although she’s pretty amazing, isn’t she? She got the idea from HERE, another gifted pastry goddess who in turn got some of her original idea from HERE. That’s three amazingly talented and creative ladies I’m going to copy. Yeah…kind of funny, isn’t it? Sometimes I look at these blogs in complete awe and think ‘Why am I even blogging and photographing food?’ GIve me the towel so I can throw it in!! Oh, wait, it’s something I enjoy! Chill.
In any event, I was so excited to make these, I even ordered 24 carat edible gold leaf. It’s usually pretty pricey, unless you hit ebay and catch an auction from another country, which I did. I ended up getting 10 small sheets of edible gold leaf from Thailand for less than half the price I would have paid in the US. When my father, who happened to stop by, saw the scruffy, international airmail envelope it was sent in – he said “Umm..I wouldn’t open this, it could be anthrax, it looks fishy to me”. I explained it was gold leaf, but he still maintained it could be anthrax and what a perfect way to disseminate it throughout the US, via gold leaf via ebay. Ok, I’m stopping now.
I didn’t have any cool, square verrine glasses, just plastic, rectangular 4 oz cups. I poured in way too much panna cotta, ruining the cool sorta’ ‘mosaic’ thing they got going on. But, you know what? Loved making it, loved how it tasted. It was like excavating and depositing a huge heap of soft, creamy, jelly, saucy, tangy strawberry patch on the tastebuds - (yep, took the fresh strawberry route in lieu of mango, outside the panna cotta – gelee, mousse, coulis and more gelee – a strawberries and cream gelatin sundae) so all in all, I was incredibly happy with the final result.
The corkscrew cookie on the napkin is a cocoa – black sesame florentine. Unfortunately, that was the only one left to photograph. I preferred the macadamia anyway.
I forgot to mention, I kicked up the strawbeerry mousse with a little heat. Little meaning that I used one ground Tepin pepper. A Tepin chile pepper is the cutest, little pink pepper I’ve ever seen. It’s about the size of half a pinky nail. Don’t be deceived, this is one of the hottest peppers in the world. Last year, Marx foods sent me some samples of the hottest, dried chile peppers known to man. Well, I had a choice…mild, medium or hot,hot, hot. Of course I had to go all the way – wanting to find ways to incorporate these dried peppers into dishes, where they wouldn’t kill you. I found just one wittle, ground tepin pepper in the cool, fluffy mousse, which when combined with the cool gelee and smooth and creamy panna cotta, makes it the perfect bite of heat. No pain, no eyes watering, no premature passing, just – WOW – a good wow.
We were also asked to bake a cookie. I suppose a cookie was integrated because there’s not one facet of panna cotta that’s baked. I loved the idea because it provides another texture to my creamy, moussey, GELEE mouthful. The hostess asked us to make Florentine cookies. I decided to nix the oats for finely chopped macadamia nuts, decrease the flour to achieve a more delicate, lacey look, and increase the corn syrup (light in lieu of dark), decreasing the granulated sugar to help that along.
Ooops, I suppose it’s not a Florentine cookie any longer, is it?
A Florentine is simply a heartier, less delicate cousin to the lace cookie, so I’m keeping it in the family, right? I sandwiched them with a white chocolate – strawberry ganache, but be warned, if not eaten almost immediately, the ganache turns the florentine cookies to mush! Found out the hard way when I picked up the stack of the filled cookies after they had sat for a few hours. The stack literally disintegrated in my fingers – plopping to the floor with thud. It’s definitely the cream in the ganache. Kind of conjured up zombie eats.
Now, it’s time to give a huge shout out to my friend, Audax, who converted this recipe to US measurements for me. He is amazing – he covered every little corner. Aud, you are the best!
Finally, since this is strawberry based.. every component, except the panna cotta, contains strawberry puree. Below is a base recipe for strawberry puree which I got from The Joy of Baking. I reduced the sugar in it.
1 20 ounce bag (570 grams) of frozen unsweetened strawberries or 20 ounces of fresh strawberries
2 Tablespoons to 1/4 cup (25 to 50 grams) granulated white sugar, or to taste
Freshly squeezed lemon juice, optional
1. Place the unsweetened frozen strawberries in a large bowl and thaw. Once thawed, put the strawberries and their juice in the bowl of a food processor or blender and process the berries until they are pureed. If you want it completely seedles, crank through a foodmill or push through a fine wire mesh strainer.
2. Pour the puree into a 2 cup measuring cup. You should have about 1 1/4 cups of puree. Add 2 tablespoons of the sugar to start and stir until the sugar dissolves. Taste and add more sugar if needed. Add a little lemon juice to taste.
3. If not using immediately, store covered in the refrigerator for one week. The puree can also be frozen for several months.
Strawberry and Panna Cotta Verrines
Recipe from Evan’s KItxhen Ramblings via L’ Atelier Vi
Vanilla Bean Yogurt or Creme Fraiche Panna Cotta
3/4 cup + 1 tablespoon + 1 teaspoon (200ml) (200 gm) (7 oz) heavy cream
3 tablespoons + 1 3/4 teaspoon (55 ml) (45 gm) (1.6 oz) sugar
1 vanilla bean, split & scraped
3g (0.1 oz) sheet gelatin OR 1 teaspoon powdered gelatin
2 tablespoons ice water
1/3 cup + 1 tablespoon + 1 teaspoon (100 ml) (100 gm) (3 1/2 oz) plain yogurt or creme fraiche
Strawberry Gelee with Diced Strawberry
1 cup minus 1 tablespoon (225 ml) (150g) (5⅓ oz) fresh strawberries, diced
1/3 cup + 1 tablespoon + 1 teaspoon (100 ml) (100g) (3½ oz) strawberry puree
2 tablespoons (30 ml) (25g) (0.9 oz) sugar
2g (0.07 oz) sheet gelatine OR ½ teaspoon + 2 dashes powdered gelatin
1 1/2 Tablespoons ice water
1 cup minus 1 tablespoon (225 ml) (150g) (5.3 oz) strawberry puree
3 1/2 teaspoons (17 1/2 ml) (15g) (1/2 oz) sugar
3.5g (0.125 oz) sheet gelatine OR 1 teaspoon powdered gelatin
2 Tablespoons ice water
1/2 cup (120 ml) (120g) (4 1/4 oz) whipping cream
1 tepin pepper, ground (optional)
1/3 cup + 1 tablespoon + 1 teaspoon (100 ml) (100g) (3 1/2 oz) strawberry puree
4 3/4 teaspoons (23 3/4 ml) (20g) (0.7 oz) sugar
FOR THE PANNA COTTA:
1. In a small saucepan, cook the heavy cream, sugar and vanilla bean until it comes to a boil. In the meantime, soak the gelatin in ice water. When the cream has come to a boil, remove the pan from the heat and add the softened gelatin. Whisk to dissolve it. Sift into a clean bowl, discard solids, and let it cool to about body temperature. Add the yogurt and whisk well.
2. Pour the panna cotta into glasses or cups (I used THESE) to about 1/3 of the height and let it set in the refrigerator, about 2 hours.
FOR THE STRAWBERRY GELEE WITH DICED STRAWBERRIES:
1. Warm half of the strawberry puree with the sugar in a medium saucepan over low heat. Soak the sheet or powdered gelatine in ice water. Remove saucepan from heat once sugar completely dissolved.
2. Add the softened gelatin to the warm strawberry puree. Add the rest of the puree and diced strawberries and mix well. Let it cool to room temperature then spoon the mixture on top of the chilled yogurt panna cotta to about 2/3 of the height of the glasses/cups. Let it set in the refrigerator, about 30 minutes to 1 hour.
FOR THE STRAWBERRY MOUSSE:
1. Warm half of the strawberry purée with the sugar in a medium saucepan over low heat. Soak the gelatin in ice water. Remove the saucepan from heat and add the softened gelatin to the warm puree and stir until completely dissolved. Add the rest of the puree; stir to combine then let it cool to room temperature.
2. In a mixing bowl, whisk the heavy cream until soft peaks then using a rubber spatula, fold the whipped cream into the puree base until fully incorporated (no more white streak). Pour this mousse on top of the strawberry gelee, smooth it out using the back of a spoon and let it set in the refrigerator, about 1 hour
FOR THE STRAWBERRY COULIS:
1. Warm half of the strawberry puree with the sugar in a medium saucepan over low heat. Remove saucepan from heat once sugar is completely dissolved. Add the rest of the puree; stir to combine then let it cool to room temperature. Pour it on top of the strawberry mousse layers, swirl the cup until it covers the mousse completely.
2. Top verrines with whole or diced strawberries, a florentine or lace cookie, and gold leaf, if you have on hand.
White Chocolate – Strawberry Ganache
3/4 cup chopped white chocolate
2 tablespoons strawberry puree
1/2 cup heavy cream
1. Place white chocolate in a bowl, then bring the heavy cream and strawberry puree to a boil over medium heat.
2. Pour the boiled cream – strawberry puree mixture over the chopped white chocolate and let it sit for a minute. Stir until smooth and uniform then refrigerate, covered, until of a spreadable consistency. If you’d like, you can chill it, then whip it, to make a white chocolate – strawberry cream, which is also quite nice as a filling for these cookies.
NOTE – If using this ganache to fill the cookies, the cookies must be eaten quickly. The ganache turns the delicate cookie to mush in a short time. Plain melted chocolate is a better option if you want them to keep.
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