Even though I knew more or less what I was going to make for this month’s Daring Bakers challenge I waited till the last days to make it. Not a good idea since we’re leaving tomorrow morning for a weekend in London.
While I’m typing this the panna cotta is still firming up in the fridge and I still have to make the pictures. I just hope I will manage to unmold and shoot before the boys wake up from their afternoon nap…
The tuiles were not difficult to make but it does require a bit of attention/patience to spread out the batter in an even layer in the cardboard cut-out. I wasn’t too happy about the look of the tuiles because of the batter spreading. I had something much straighter in mind than the not so straight sides of the baked tuiles. I tried cutting the tuiles to straighten them which I only managed to do after they firmed up a little so I had to put them back in the oven for a little while to soften them. The period from warm & pliable to cool & breakable is very short so now I totally understand the reasoning about baking in small batches 😉
The flavouring for the tuiles is vanilla, instead of vanilla sugar or vanilla essence I used vanilla bean. For the panna cotta I used a mixture of double cream and crÃ¨me fraÃ®che (1:2). I infused the double cream with fresh rosemary and sweetened the mix of cream and crÃ¨me fraÃ®che with honey instead of sugar. I must say that it tasted pretty delicious! It was actually the first time that I made panna cotta (or tuiles for that matter) and I don’t know why I waited this long. It really is that easy 😉 Will have to experiment some more in the future. I actually wanted to use goat’s crÃ¨me fraÃ®che but I didn’t have time to go to the health store and there was a tub of regular crÃ¨me fraÃ®che in the fridge that was nearly over it’s consume by date.
So I’m still typing about a panna cotta I still have to unmold so I don’t even know if the amount of gelatine was enough or if it will come out of the mold (a muffin pan) properly….
Ok so this part I’m writing after unmolding….it didn’t work as planned but after googling it I learned that dipping the pan in hot water would do the trick. It did but it also melted the outer part of the panna cotta. My first attempt made the panna cotta melt too much, I couldn’t make it look good enough for the picture. Second attempt was good enough, I used the the blunt side of a knife to scrape off the melted panna cotta.
This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by AngÃ©lique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.
Rosemary and honey crÃ¨me fraÃ®che panna cotta
100 ml double cream
1 ts fresh rosemary, finely chopped
1 ts gelatine
2 tbs water
200 g crÃ¨me fraÃ®che
2 tbs honey, or to taste
Bring the cream and rosemary to a boil. Turn off the heat and let it infuse with a lid on top for 30-45 minutes.
Soften the gelatine in the water for 5-10 minutes.
Strain the cream and rosemary mixture and pour the infused cream in a clean sauce pan. Add the crÃ¨me fraÃ®che and honey. Stir and heat until the first bubbles appear. Turn off the heat and add the gelatine. Stir to dissolve the gelatine. Pour the mixture into a muffin pan (will be enough for 4 cups). Allow to set in the fridge for 2-3 hours before unmolding