Another Daring Baker's Challenge! I can't believe it's already been a month since the last one. Admittedly, I was nervous about it, particularly since both this and the previous one lie in the realm of mousse-like custards, and I wasn't totally satisfied with the last one. This time, though, we're taking a trip to one of my favorite countries, Italia.
Panna cotta, originally from the northern region of Piemonte, is a custard-like dessert of milk, cream, sugar, and gelatin. When chilled, the gelatin causes the custard to set into the shape of whatever bowl it's poured into, and thus can be turned over onto a plate or served as is in the bowl. Often, panna cotta is eaten with berries, fruit coulis, or any sort of of dessert sauce.
Gah, just hearing the name makes me want to hop on a plane and go back to Italy.
For this month's DBC, we had to prepare a panna cotta of some sort with Florentine cookies [the recipe for which I will post up separately]. I decided to go with a classic vanilla panna cotta topped with a tart, balsamic strawberry compote. I prepared the panna cotta on Friday, allowed it to set in the refrigerator overnight, and had Tommy over [as always!] on Saturday to help with the compote and the Florentine cookies.
The panna cotta recipe given for the challenge used 3 parts heavy cream and 1 part whole milk, but I didn't have enough whole milk on hand so substituted with 1 part half and half. The given recipe also used a combination of honey and granulated sugar, but I wanted to cut the sweetness a bit so used only granulated sugar. It's a pretty versatile dish, though, so feel free to play around with it. Just make sure to keep the appropriate ratios in mind!
|we had a pretty epic feast this afternoon.|
In other news, a combination of watching Tangled for the fifth time and finishing ACII has left me in a very Italian mood. Not that the former really took place in Italy, but the kingdom dance always makes me feel as though I'm perusing Sicily. Plus, all the snippets of Italian [most often cursing, but nevertheless] in ACII has made me want to retake the language.
[The cursing is unrelated here. Sort of. I can't help it that cursing sounds so much more emphatic when it's done in Italian.]
Anyway, my point is, I need to get me on a plane to Italia ASAP.
Ciò che si mangia con gusto non fa mai male.