Livin' in the Kitchen

Archive for the ‘Panna Cotta’ Category

Cover to Cover -“Chocolate and Vanilla”

In Chefs, Cookies, Culinary Experiences, Panna Cotta on February 6, 2013 at 5:06 am


Sometimes I have the attention span of a sugar-buzzed five year old at a birthday party. Things just tend to distract me. Which is why cooking through an entire cookbook has never seemed entirely possible to me.

But it’s on my bucketlist.

And I do love checks on my lists…

Which is why I’m currently baking through Gale Gand’s most recent pastry book, “Chocolate and Vanilla”! I’ve been interning for Gale since I was 15… she’s my pastry mama! Reading through the headnotes and the directions, I can almost hear her explaining the recipes to me.


I bake a couple of recipes out of Chocolate and Vanilla each school week. I tend to photograph the recipes the day after I make them because by the time I’m finished baking all the natural light is gone. Then I upload and post them in a photo album on Gale’s chef page called “Chocolate and Vanilla”!

22 recipes down and I’m still rolling. Come bake with me! Or come watch me bake. Either way, it’s sugar. It’s bound to be fun.



Heals and Panna Cotta

In Daring Bakers Challenges, Panna Cotta on February 27, 2011 at 4:31 pm

My Personal Death Traps: Heals and Panna Cotta

Heals (winner by a landslide): I’m three times taller and six times more unpleasant. Some people just can’t multi-task. My friend can’t talk while she’s driving. London can’t chew gum while walking. And I can’t be pleasant while in heals.  

Panna Cotta: I’m an expert at short-lived inspiration. A few months ago I tried to make panna cotta, only it stayed liquid. I didn’t even take a picture. Which is why I was a not-too-happy-camper when I found out my first Daring Bakers Challenge would be Panna Cotta. 

Only this time it worked!! We made two things for the Daring Bakers Challenge,

Giada’s Vanilla Panna Cotta:

1 cup milk
1 tablespoon unflavored gelatin
3 cups whipping cream
1/3 cup honey
1 1/2 tablespoons granulated sugar
1 teaspoon vanilla bean paste (optional)
A pinch of salt

Put a medium-sized bowl in the fridge for a few minutes before you start.
Take the bowl out of the fridge and add milk into a bowl sprinkle the gelatin over it in a thin layer.

Let the milk and gelatine stand for 5 minutes.
Put the milk mixture on the stove and heat only until it’s hot, but not boiling. Stir a few times. (This stage takes about 5 minutes)
Next, add the remaining ingredients and continue to occasionally stir over heat.
Allow to cool while making your Fruit Gelee.

Strawberry Gelee
1 cup strawberries (or: raspberries, mango, blackberries, etc.. nothing too acidic.)
3 tablespoons water
1/4 granulated sugar
1 1/2 teaspoons unflavored powder gelatin

Sprinkle the gelatin over the water
Place fruit and sugar in a small saucepan and allow it to simmer, stir until sugar is dissolved.
Add the gelatin to the saucepan
Allow to cool, then add to the bottom of the glasses you plan to use for the panna cotta. Allow to sit a few minutes before adding the Panna Cotta.
Once both the fruit gelee and panna cotta have been added to the glass, refrigerate 6 hours or overnight.

Next thing we needed to make was Nestle Florentine Cookies. It was cool to try these, but they I won’t make them again. They definitely weren’t my family’s favorite.

Overall my first Daring Baker’s challenge was a success!! I’ve conquered Panna Cotta and it’s no longer on my Death Traps list- the last thing keeping the list from going out of exsistance, heals.