The question of the day was, what is “Panna Cotta”…and it wasn’t just me, all my tasters too! I am thinking we weren’t alone, but who knows, maybe we just aren’t as worldly in our experiences…but now we all know.
Panna Cotta is an Italian dessert made from sweetened cream thickened with gelatin.
Our recipe tells us it is the perfect dessert; elegant and simple, rich and luxurious…and so versatile. Since I knew 4 servings was not enough for my family and tasters, I opted to make 1 1/2 of the recipe and split it into 8 servings, which turned out to be the perfect amount.
This is really a very easy and simple recipe: puree the mango and lime juice in a food processor or blender; heat the cream, sugar, milk, and then add vanilla; bloom some gelatin and add to the cream mixture. There is some chilling time involved and then assemble.
I don’t know about anyone else, but I had never “bloomed” plain gelatin and then liquify it. It was kind of strange.
After these were assembled and chilled, the texts went out…available for pick-up. I think everyone was equally intrigued about this dessert, but it quickly became obvious there were lovers and there were non-lovers. I find this part of the baking so interesting…the how it is received part. I sat and watched my son and girlfriend inhale theirs and my husband and daughter take one bite and say “ya, not so much’ at which time son and girlfriend quickly took it off their hands and inhaled that one too. Also interesting is the lovers, loved both the mango and panna cotta and the non-lovers did not like either part. All in all, it was a draw…4 lovers and 4 non-lovers…and me the non-taster..just the baker and observer haha!
So, not sure what to say about this one other than if you love fruit and smoothies, I would guess you would love it based on my reviewers. 🙂
I feel bad for this recipe…first of all it tells us “it makes you think of last-forever crackers…the kind packed on long voyages more for indestructibility than tastiness.” The cookbook states not with these but honestly how can a cracker stand up to following the White Chocolate Patty Cake or the Apricot Raspberry Tart??? They just didn’t have a chance…these weren’t a winner with my tasters…but that is ok, there are new ones to try right around the corner.
What I found more interesting this past week was looking at where in the world my blog hits are coming from. Our “Baking With Julia” and “Baking Chez Moi” are international baking groups but seriously it is so exciting to see where all of us are baking from! I love knowing that as I am baking here in my home others are doing the same exact thing all over the world!! I love hearing how bakers have to substitute ingredients either because it is just not in season where they live or not available. I love being a part of this group!
Check out the list:
- Czech Republic
- Puerto Rico
- United States
- United Kingdom
- Saudia Arabia
- South Africa
- New Zealand
- Hong Kong
- Trinidad & Tobago
- South Korea
- Sri Lanka
So my favorite part of this recipe was the brioche bread I bought to use for the crumbs in the bottom of the tart. I know, I know, not a good start to the blog…but hang with me…other people really liked this, just not me. The recipe gives a few options: lady fingers, stale cake crumbs, or brioche bread. I was thinking why not go for the bread. Good excuse as I have never bought brioche bread but I have MADE it before with this group and I know it is delicious. I looked around at our produce store while buying the apricots and raspberries and happened upon this…
Seriously why can bread make you so very happy?! I made french toast that night for dinner for the family and it was unbelievably fantastic! I will do that again…even for the price!
I know that doesn’t say much for the recipe at hand but it was unlikely I would like this particular dessert…I was curious to see what others thought. Pretty simple recipe; make the tart dough, add the fruit filling and sprinkle with pistachios. I have learned from this baking group that no matter how closely I THINK I read the recipe before and during the baking it always surprises me after, when I see something I had never read before. So strange. This time it was with the dough. I read it and decided to go the pressed-in route rather than rolling the dough since that seems difficult with the tart pan. I figured I could mold it in place easier. I went at it very methodically, squaring off the tops with my fingers so they were all uniform.
I was pretty impress with myself until I went back and read the next step and for some reason seemed to read for the first time, the line where it says “but don’t use a lot of force-working lightly will preserve the crust’s shortbread texture” At this point I was thinking well, I believe I was pretty heavy handed might not have the shortbread texture…but hey most people’s favorite part of the tart was the crust so it all worked out…phew! I need to read more carefully! haha!
This tart uses a lot of apricots…if you are not a fan you will not enjoy this dessert. There isn’t much else too it. You fill the tart with 14 apricots halved, some sprinkled sugar, and raspberries…sprinkling pistachios on top towards the end. Very simple dessert. My tasters all opted to add some whipped cream on top. I have to tell you, my tried and true tasters that love anything fruity, LOVED this one…and I quote, “Loved it, we inhaled it in two minutes”, my husband thought it was very good, and my parents not so much on this one..but hey you can’t love them all. Just adds to the fun of trying each of these. 🙂
My Mother-in-Law fell Father’s Day evening and broke her hip…things have been pretty stressful around here. She is having trouble recovering and is still in the hospital. Needless to say, we are spending a lot of time there. I wasn’t sure I would be able to bake this go around…but you know what…after a long day at the hospital, it felt SO good to come home and bake! It really was a nice break from all that has been going on…and thankfully this recipe was not all that difficult.
This cake is a layered white chocolate cake with raspberry crush in between the layers and on top. You finish it off with fresh raspberries.
Some things I learned on this recipe:
- Lots of eggs in this one…10 to be exact-6 whites, 10 yolks!
- Raspberry Crush is basically pureed, slightly-thawed, frozen raspberries but boy does it kick up the flavor on this cake!
- Although the cake looks like a plain white or vanilla cake, this one is special. The melted white chocolate is very flavorful and the cake is very moist and light.
- I am getting really good at meringue and melting chocolate haha!
- The only thing I didn’t like about this cake is it doesn’t last long…I saved a piece for my son and it was past its prime the next day for him to eat.
- Baking really is a hobby I enjoy and relieves stress.
Quick thought on what my tasters thought….EVERYONE loved this one!! I mean really loved it. I think I had nine of them on this one. I think what made it so good was the uniqueness and the flavors and textures all played very well together. To quote my Dad..”this one is a keeper and…keep them coming!” I just love that my parents enjoy being part of this with me! ❤