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.
Being an Alternative Baker for me means living paleo (in a broader sense it means living without sugar, milk products and grains), so I decided to opt for coconut milk and in that very moment I knew pineapple must be matched for my coconut milk Panna Cotta, thus my Piña Colada Panna Cotta came to life in my mind. There is a secret ingredient in the Panna Cotta, just for some extra creaminess, which turned out to be a perfect addition to this dessert.
Especially now, that temperature is below zero and sunshine seems to have neglected us for months, this dessert is definitely going to make our day brighter!
Piña Colada Panna Cotta
for 4 persons
400ml coconut milk (full fat)
80g skinless almonds/almond butter
1 vanilla bean
1 tbsp honey
20 gr powdered gelatine
1 big pineapple
Pour the coconut milk into a bowl and pour in the honey and the pasta/seed/inside of the vanilla been and mix.
Pour in the gelatine and whisk for some minutes until it gets a little thicker.
Put the almonds into a food processor and make almond butter. When ready, pour the coconut milk mixture into the food processor/mixer and mix well. Pour into glasses and let it set in the fridge for a night.
Next day when ready to be served, before serving, peel and chop the pineapple and put it into the food processor and process until finely chopped but not perfectly smooth. Pour it gently on top of the panna cotta, garnish with some pineapple slices and glace cherries or whatever you fancy and serve.
20g coconut oil
30g dried cranberries
80g almond flakes
Now, with the Florentines I made a mistake. I mixed all the ingredients in a bowl, which is perfectly fine, you should do the same thing, but then I made little nests on the baking sheet and baked it like that. That was my mistake. Next time, I am going to pour the mixtures evenly into a smaller baking pan, flatten it, bake it and then cut it into slices or break it into chunks. Otherwise, the texture and taste is perfect.
So, how do you like this version? Would you give it a try?