daring bakers, february.
Panna cotta is a tricky thing to wrap your head around - at once jellied and creamy, I'm never sure if I like it. But as I sit writing with a plate of this subtly-fragranced lavender pudding, I think I might be convinced. It's simple, light, creamy, and gently floral. And oh-so-easy.
I must admit, I do find it a bit weird. Being vegetarian, the thought of adding gelatin to most things puts me off, but to milk? Especially weird. I used agar here to good effect and was pleased to see it set in about half the time gelatin would need. And to top it off, I made it sugar-free, using only honey to sweeten. Milk and honey are a combination with which I'm very comfortable.
I'll admit, I wasn't thrilled with the original florentine recipe we were given for the challenge. For a number of reasons, I decided to go in another direction. The florentines here are lacey, crisp, and gently sweet, painted with a thin coating of white chocolate. Lemon zest and almonds fill out the sugary basis of the cookies - paired with the mild panna cotta, they add exactly the right touch of sweetness. Pretty satisfying with a cup of tea, as well!
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.
*****
Lavender Panna Cotta
I halved this recipe when I made it, but these quantities will give you about 8 servings
1 cup (240 ml) whole milk
2 tablespoons dried lavender
2 tablespoons agar (vegetarian gelatin)
3 cups double cream
1/3 cup honey
pinch of salt
1. Warm your milk gently and stir in your lavender, setting aside to soak for about ten minutes. 2. Strain the flowers out, and then
pour the milk into the saucepan and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes.
3. Next, add the cream, honey, sugar, salt, and agar. Whisk to combine. Making sure the mixture doesn't boil, continue to heat and stir occasionally for about three minutes.
4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
5. Refrigerate at least 3 hours or overnight. Garnish with lavender sugar or lavender buds, if desired.
Honey and Almond Florentines
Roughly adapted from Nigella Lawson's How To Be A Domestic Goddess. Makes about 30 florentines.
100 grams sliced almonds
1 tsp. chopped lemon peel
2 tbsp. butter
3 tsbp. sugar
3 tsbp. honey
2 tbsp. plain flour
150 ml. double cream
100 grams white chocolate, chopped
1. In a heavy pan, melt your butter, sugar, and honey until smooth. Stir in your flour to form a paste, then remove from heat and whisk in your cream. Once the mixture is smooth, stir in your almonds and lemon peel.
2. Drop heaped tablespoons on the mixture on a baking sheet lined with greaseproof, leaving lots of room between them as they will spread. Bake at 190 C (about 375 F) for about 5-8 minutes, or until golden on the edges. Leave to cool for a few minutes before lifting, gently, with a palette knife onto another tray to cool fully.
3. Once the florentines are cool, melt your white chocolate in a double boiler. Paint the bottoms of each florentine, or drizzle if you prefer, with white chocolate. Allow to set before serving.
- Follow RecipesDream
- Follow @us
