27 February 2011

Wibbly with just enough wobble to not fall over

Not only have I completed a challenge but I've also remember to post it! Go me :D

This month was panna cotta and florentines. It was divine and all things nommy. I didn't use the florentine recipe provided as proper Aussie florentines involve cornflakes, nuts and glace cherries. The panna cotta made it all the way to Birchip in my tupperware snack cups. The perfect size! So here we go.

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.

1 cup (240 ml) whole milk *I used skim
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
3 cups (720 ml) whipping cream (30+% butterfat) *2 cups full cream 1 cup light cream
1/3 cup (80 ml) honey * replaced with sugar and 2 decent tsps of vanilla bean paste
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
pinch of salt
  1. 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.
  2. Pour the milk into the saucepan/pot and place 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).
  3. 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. *I used the cup of light cream and a cup of full cream here. The remaining cup I whipped to soft-stiff peaks.
  4. Remove from heat, allow it to sit for a few minutes to cool slightly. *Fold through the whipped cream Then pour into the glass or ramekin.
  5. Refrigerate at least 6 hours or overnight. Add garnishes and serve.

The florentine recipe came from taste.com.au

  • 1/2 cup sultanas
  • 2 cups cornflakes
  • 100g slivered almonds
  • 100g chopped glace cherries
  • 2 tbs mixed peel
  • 2/3 cup sweetened condensed milk
  • 250g good-quality dark chocolate



  1. Preheat the oven to 170°C. Line 2 large baking trays with non-stick baking paper.
  2. Combine the sultanas, cornflakes, almonds, glace cherries, mixed peel and sweetened condensed milk in a bowl. Place spoonfuls of the mixture on baking trays, leaving enough room between each for biscuits to spread. Bake for 10 minutes until light golden brown, then set aside on a wire rack to cool.
  3. Melt the chocolate in a bowl over a saucepan of simmering water. Set aside to cool slightly then spread over the underside of the florentines. Use a fork to make wiggly lines in the chocolate, then place, chocolate-side up, on a wire rack until set.
I served mine with fresh mango puree

26 February 2011

Watch this space.

I'm still here. Honours is over and I start my new course on Monday.

Monday will also involve new posts. I have a few Daring Kitchen posts lurking around as well as other things.

Oh yeah, my new course is education. I'm going to be a secondary school teacher. Maths and Physics!!! Yes, I turned down patisserie but only because I couldn't afford it.