Quite a simple baking challenge but a tricky panna cotta challenge !
This month's daring baker's challenge was hosted by Mallory of asofainthekitchen. After much thinking, I tried to give it a go. Since I am trying to avoid baking (regularly) as all that is showing of on the waistline !!!!! I tried making a really low fat vegetarian version of panna cotta (a trial which did not work so well as in the texture) and I also reduced the amount of butter and sugar in the florentines.
So here is a quick post on the ridiculously low fat panna cotta and perfectly sweet and lacy five cereal florentines.
Vanilla Blanc battu panna cotta (vegetarian)
Milk (2.5 % fat) - 250 gms
Blanc battu (0.2 % fat) - 200 gms
Agar agar powder - 8 gms
Sugar - 50 gms
Vanilla sugar - 20 gms
1. In a pan pour in the milk, the sugar both varieties and the agar agar powder. Stir well till there are no lumps.
2. On Low heat bring this mixture to a boil and let it boil for 2 mins.
3. Take of the heat, let it cool to room temperature. Keep stirring in between. When cool add in the blanc battu (I mixed it into the hot milk mixture and it split, let me just hope that it still tastes good.... ). Mix well. Pour into two (or more) serving glasses / ramekins / moulds. Let it cool completely at room temperature before refrigerating it.
Passion fruit gelée
Passion fruits - 2
Sugar - 1 tsp
Water - 1 tbsp
Agar agar powder - 1/3 tsp
1. Dissolve the sugar into the scraped out passion fruit pulp.
2. In a pan dissolve the agar agar powder in the water and heat it for 10 - 15 secs. Remove from heat.
3. Immediately pour in the fruits mixture into the pan and stir well to combine.
4. Pour this mixture over the already firming up panna cotta. Let this also cool to room temperature and then refrigerate till you serve.
Five cereal florentines
Butter - 25 gms
Rolled five cereal mix - 40 gms
Raw cane sugar - 40 gms
Molases - 10 gms
Plain flour - 20 gms
Vanilla extract - 1/4 tsp
Milk - 15 gms
Salt - a tiny pinch
1. Preheat the oven at 190 deg C.
2. Melt the butter in a pan, once the butter has melted tip in rest of the ingredients and mix to combine.
3. Line a baking tray with baking paper, using a spoon drop on the prepared tray 8 equal discs of the mixture. Flatten it a bit. Bake for 8-10 mins at 190 deg C.
4. Allow the florentines to cool before you try to handle them.
This recipe makes 8 big florentines (unsandwiched). They were just sweet enough.
I did this at the real last minute and posted it......phew !!!!! (I had fun, was really not much of the usual pressure you have while baking a new dish). Thanks for having hosted a cool challenge Mallory :)
Thanks for visiting my blog :)