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.
As usual, the Gastronomist Economist and I decided to try the challenge together. Since ordinary gelatin isn't kosher (especially when made from pig hooves), we needed to modify the challenge. The GE found kosher vegetable gelatin at Whole Foods, and I had a packet of agar agar flakes kicking around my cupboard. We followed the recipe for the Daring Bakers' Challenge using the kosher gelatin, pouring the custardy goodness into tall glasses. The finished product looked like a tall glass of milk:
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| Just needs a straw... |
The agar agar jelled just as well as the kosher gelatin. For variety, we tried a vegan panna cotta recipe that used coconut milk and soy yogurt. We used regular whole milk yogurt because, well, that's what we had. As you can see, it looks pretty much the same as the other panna cotta. Not surprisingly, though, it wasn't as rich. Still tasted good, though, especially with a yummy berry sauce on top.
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