I can finally reveal that this is the other project that I was talking about but couldn’t say anything about until the “reveal date”, 27th of each month.
The Daring Kitchen (Daring Bakers and Cooks) Food Bloggers from all over the world, log onto this website at the beginning of each month to find out what the monthly challenge is. They share ideas, recipes and post of their results at the end of the month. The trick is that we can’t reveal anything publicly or talk about it until the reveal date. One of the other “rules” is that you cannot miss two challenges in a row. However, on the website, members can discuss and post up pics of their results and discuss alternate (eg. gluten-free, lactose-free) ideas too.
I am grateful to MS for getting me onto this website, as now I have another thing to look forward to each month and am learning so much from other Bakers around the world.
The February 2011 Daring Bakers’ challenge was hosted by Miss Mallory of A Sofa In The Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.
It was her first time hosting and I was very very lucky to get Pannacotta and Florentine Biscuit as my First Challenge. As most of you know, I’ve made many other Pannacottas, however, this was the first time I made Florentines.. loved the challenge and hope that I did her proud!!
So here it is, I present to you my Ginger infused Pannacotta with a Cointreau Mandarin Syrup
Basic Recipe taken from this Food Network website and my amendements as follows:
- 1 cup (240 ml) whole milk
- 1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored
powderedgelatin I substituted with 6 Gold gelatine leaves
- Grated ginger (1 inch in size)
- 1 tablespoon of ground ginger powder
- 3 cups (720 ml)
whipping cream (30+% butterfat)I replaced this with Thickened Cream instead
- 1/3 cup (80 ml) honey
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
- pinch of salt
- 1 can of mandarin oranges (drain most of the syrup)
- 2 tablespoons of Cointreau
- Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
- Pour the milk into the saucepan/pot and place grated ginger and ground ginger powder and mix well. Place saucepan/ pot over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).
- Next, add the cream, honey, sugar and pinch of salt. Making sure the mixture doesn’t boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
- Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
- Refrigerate at least 6 hours or overnight.
- Next day, place mandarins with the cointreau and then add as a garnish and serve.
and Rolled Oats, Roasted Coconut and Chocolate Chip Florentines with a Dark Chocolate Coating.
Basic Recipe taken from Nestle Classic Recipes and my amendments as follows:
- 2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter
- 2 cups (480 ml) (
160 gm) (5 2/3 oz) quick oatsI used 140g rolled oats instead
- 50g desicated coconut
- 100g dark chocolate chips
- 1 cup (240 ml) (
230 gm) (8 oz) granulated sugar (changed to 200g, reduced the sugar amount)
- 2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour
- 1/4 cup (60 ml)
dark corn syrupI used Golden Syrup
- 1/4 cup (60 ml) whole milk
- 1 tsp (5 ml) vanilla extract
- pinch of salt
- 1½ cups (360 ml) (250 gm) (9 oz) dark
- Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.
- Melt butter in a medium saucepan, then remove from the heat. (NOTE: you can also use a microwave for 30 seconds – watch that it doesn’t burn)
- To the melted butter add oats, desicated coconut, chocolate chips, sugar, flour,
corngolden syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.
- Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
- While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn’t touch the bottom of the bowl).
- Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).
Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.I just drizzled the chocolate over the cookies instead.