STRAWBERRY & CREAM PANNA COTTA RECIPE

Panna Cotta means “cooked cream” in Italian. A traditional, easy, and delicious Italian custard originally from the Northern Italian region of Piedmont. Strawberries and cream are a perfect combination. We combined strawberries in the panna cotta mixture to make this softly set, silky smooth Strawberry & Cream Panna Cotta. Panna cottas can be chilled in molds, covered, for up to 2 days. If using agar-agar, mix one teaspoon (2g) agar-agar with the cream, milk, sugar, and heat over medium-high heat and proceed as above. The texture with be not as soft and creamy.

5-1/4 oz. (150g) strawberries
1 cup (250ml) whipping cream
1 cup (250ml) whole milk
1/4 cup (50g) granulated white sugar
2 teaspoons (6g) unflavored powder gelatin, or one teaspoon (2g) agar-agar
2 teaspoons pure vanilla extract
1 pint (335g) strawberries, hulled and quartered
1/4 cup (42g) granulated sugar

1. Sprinkle the gelatin on 1-1/2 tablespoons of cold water in a small bowl. Stir and set aside for 10 minutes to allow the gelatin to dissolve. Place the 1 cup milk, 5-1/4 oz. strawberries, and vanilla in a blender, mix until smooth.
2. Heat the cream and sugar in a medium saucepan over medium-high heat. Stirring until it comes to a boil, about 3 minutes. Remove the pan from the heat and add to the softened gelatin stir until dissolved. Stir in the strawberry mixture and then pour the mixture through a fine sieve into a bowl, stir well.
3. Pour the panna cotta mixture evenly into four six-ounce ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate until set or preferably overnight.
4. Sprinkle strawberries with 1/4 cup sugar; let stand about 1 hour. Serve the panna cotta in the ramekins or to unmold, dip bottom of one ramekin in a bowl of hot water for 3 seconds, wipe the bottom of the ramenkin dry. Run a thin sharp knife around inside edge of each ramekin to loosen. Place a plate over the ramekin, and invert panna cotta onto plate, gently lifting off the ramekin. Serve the panna cotta alone or top the panna cotta with the strawberries and their juice. Makes 4 servings

STRAWBERRY MIRROR CAKE RECIPE

Peabody of Culinary Concoctions by Peabody, was the host for July’s Daring Bakers Challenge. Peabody chose something that will be difficult enough that people feel challenged by but not overwhelmed by it. Something that taste good and they will actually eat. Since pink is her favorite color and strawberries are her favorite fruit, it is only fitting that she chose to make this light, creamy mousse cake scented with strawberries, Strawberry Mirror Cake. She broke up the recipe into two days. She froze the cake layers and made the puree one day ahead. Then she did everything else the next day. Furthermore, she made mini strawberry mirror cake, using 4-½ inch springform pans. Do not be intimidate by this recipe, it is well worth the time! This recipe has been featured on the second issue of Desserts Magazine

Strawberry Mirror Cake Recipe
(Adapted from Cakes and Pastries At The Academy by the California Culinary Academy, 1993)

Cake
3 eggs
3 egg yolks
¾ cup sugar
1 tsp vanilla extract
3 egg whites
1/8 tsp cream of tartar
2 TBSP sugar
2/3 cup sifted cake flour
½ cup water
1/3 cups sugar
2 TBSP kirsch or strawberry liqueur

1. Preheat oven to 450 degrees F. Butter and flour the sides of an 11 x 17-inch jelly roll pan(rimmed baking sheet). Line bottom of pan with a sheet of parchment paper cut to fit bottom pan exactly.
2. Beat eggs, egg yolks and ¾ cup sugar together in a medium bowl until thick and light. Beat in the vanilla.
3. In a separate bowl, beat the egg whites until foamy, ad cream of tartar and beat until whites begin to form peaks. Add the 2 TBSP sugar and beat until the whites hold stiff, glossy peaks(do not over beat).
4. Sift flour over the egg yolk mixture and fold in. Stir in one fourth of the whites. Then carefully fold in the remaining whites.
5. Spread batter evenly in pan. Bake until light brown and springy to touch (7 to 10 minutes). Cool in pan 5 minutes. Run a knife along edge to loosen. Invert cake tin to cut out 8-¼ inch circles of cake. Wrap the cake layers, separated with waxed paper, and set aside. Cake may be frozen at this point.
6. To make soaking syrup: Combine water and the 1/3 cup sugar in saucepan; bring to a boil to dissolve sugar. Cool to room temperature; flavor with liqueur. Set aside or refrigerate in glass jar until ready to use.
7. To assemble cake: Brush sides of 10-inch springform pan lightly with flavorless salad oil or almond oil. Cut out a cardboard circle that is exactly the same size as the bottom inside of the pan; cover cardboard with aluminum foil and fit into bottom of pan. Center one layer of the cake bottom of pan. Brush the cake with some of the soaking syrup to just moisten(not drench) the cake; set aside.
8. Prepare Strawberry Bavarian Cream. Immediately pour about half of the Bavarian Cream over the first layer of cake in the pan. Set the next layer of cake on top of the cream. Pour remaining Bavarian Cream over cake and smooth top of the cream with spatula. Refrigerate until the cream sets(1 to 2 hours).
9. Prepare the Strawberry Mirror.
10. To serve: Wrap a hot towel around the outside of springform pan for a few minutes. Run a small sharp knife tip around the edge of the Strawberry Mirror to separate it form the sides of pan. Mirror will tear when sides are unlatched if it is stuck at ANY point. Slowly unlatch the pan and slide it off the cake. Slice cake in wedges and serve in upright slices.

Strawberry Bavarian Cream Recipe
2 ½ TBSP unflavored gelatin
1 ½ cups strained strawberry puree(1 ½ baskets)
5 egg yolks
2/3 cup sugar
1 ½ cups milk
1 TBSP lemon juice
several drops of red food coloring
1 ¾ cups whipping cream

1. Sprinkle the gelatin over the strawberry puree
in a small bowl and set aside until spongy.
2. Combine egg yolks and sugar in a bowl and beat until light. Bring milk to a boil in sauce pan. Pour hot milk into yolk mixture ans stir with a wooden spoon (it doesn’t say so but I would temper the egg mixture first to be safe). Return this mixture to the saucepan and cook over medium heat, stirring constantly, until your finger leaves a clear trail in sauce when drawn across the back of the spoon.(Do not boil or mixture will curdle.)
3. Immediately remove from heat and stir in softened gelatin mixture. Pour into a stainless steel bowl places over a bowl of ice water. Stir in lemon juice and a few drops of red food coloring. Cool over ice water, stirring occasionally, until mixture thickens to the consistency of softly whipped cream.
4. White gelatin mixture is cooling, whip the whipping cream until it holds soft peaks. When the gelatin mixture resembles softly whipped cream, fold the whipped cream into the gelatin mixture.

Strawberry Mirror Recipe
1 tsp lemon juice
1 TBSP kirsch
1 TBSP water
1 TBSP unflavored gelatin
Few drops of red food coloring

1. Prepare strawberry juice.
2. Place lemon juice, kirsch, and water in a small bowl. Sprinkle gelatin over this mixture; set aside until spongy and soft.
3. Measure 1-½ cups Strawberry juice into a small saucepan and bring to a simmer; pour over gelatin mixture and stir to dissolve gelatin. Tint to desired color with red food coloring. Place bowl over bowl of ice water and stir occasionally until the mixture is syrupy and just beings to thicken(do not let jell); remove from ice water.
4. When mixture is syrupy, pour a 1/16-inch layer over the top of cake. Refrigerate until set.

Strawberry Juice Recipe
1-½ pints of strawberries(18 oz)
¾ cup sugar
¾ cup water

Wash and hull strawberries; coarsely chop. Place strawberries in saucepan; crush to start juices flowing. Place over low heat; add sugar and water; simmer slowly 10 minutes. Pour juice and pulp through damp jelly bag or cheesecloth-lined colander and drain into a bowl for 15 minutes (Do not press down on fruit).

EASY STRAWBERRY ROLL CAKE RECIPE

This is a simple and easy jelly roll recipe that will look like you took a long time to make it. It is easier to separate the eggs white while it is still cold. Let the egg whites come to room temperature before whipping. Make 8 to 10 servings.

4 large eggs, separated
3/4 cup granulated white sugar
1 Tablespoon pure vanilla extract
3/4 cup cake flour, sifted
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup strawberry jam or jelly, stirred well
Confectioners’ sugar, for dusting, sifted

1. Preheat oven to 400 degrees F. Sift together the flour, baking powder, and salt. Line a 15 in. x 10 in.x 1 in. jelly roll pan lined with parchment paper. In a small bowl beat egg whites until stiff but not dry and set aside.
2. In another bowl, beat the egg yolks until light. Gradually add the sugar and vanilla, and mix well. Add the sifted flour mixture to the egg yolk mixture. Fold in the egg whites into the egg mixture and pour the batter into the jelly roll pan and spread the batter evenly with a offset spatula. Bake for 8 to 10 minutes until the cake is golden or until the cake springs back when lightly touched.
3. Loosen edges of cake, and invert cake onto a clean towel dusted with confectioners’ sugar. Gently peel parchment paper off cake. Trim 1/4-inch of hard crust off each long side of the jelly roll cake.
4. Begin with the narrow side and roll the cake and towel up together. Cool cake on rack, seam side down, for 10 to 15 minutes. Once cake has cooled, gently unroll. Using a small offset spatula, spread cake evenly with jam or jelly and re-roll. Sprinkle with confectioners’ sugar.

Our Kitchen Notes: You can substitute the strawberry jam with any of your favorite fruit jam.

WHITE CHOCOLATE CHEESECAKE RECIPE

For best results, use Philadelphia-brand cream cheese. Bake the cheesecake at least one day and up to two days before serving. For a smooth cheesecake, scrape the bowl often while making the cheesecake batter and make sure all the ingredients are at room temperature. You can crush with the food processor or by hand. Place the cookies in a heavy duty food storage bag and roll a rolling pin over the cookies a few times. The cheesecake without the toppings can be made 2 days ahead. Covered and keep refrigerated. |Video

Crust
One 9-ounce package chocolate wafer cookies, coarsely broken
6 tablespoons (3/4 stick) unsalted butter, melted

Preheat oven to 325°F. Butter 9-inch diameter springform pan with 3-inch high sides. Double-wrap outside of pan with heavy-duty aluminum foil. Place cookies in food processor and blend until coarse crumbs form. Add butter and process until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan. Bake crust 8 minutes; cool on rack.

Filling
1 pound good-quality white chocolate (such as Lindt or El Rey), finely chopped
Four 8-ounce packages cream cheese, room temperature
1 cup granulated white sugar
1/4 teaspoon salt
4 large eggs
1 cup sour cream
1/2 cup whipping cream
2 tablespoons vanilla extract
Three 1-pint baskets strawberries, hulled, halved
1/2 cup strawberries preserves
2 tablespoons brandy or water

1. Melt the white chocolate on top of a double boiler set over barely simmering water. Stir until melted and smooth. Remove from over water. Cool to lukewarm, stirring occasionally.
2. Using an electric mixer with the paddle attachment, beat cream cheese until fluffy, about 3 minutes. Gradually add sugar, then salt; beat until smooth. Scrape the bowl. Add the eggs 1 at a time, beating and scraping the bowl well after each addition. Add sour cream, whipping cream and vanilla; scrape the bowl beat until well blended. Gradually add melted white chocolate, beating until mixture is smooth.
3. Pour filling into crust. Place the cheesecake pan in a roasting pan and fill with hot water until it comes half way up the sides of the cheesecake pan. Bake cake until the top of the cake move as one solid piece when you shake gently and the center is still wobbly about a 3-inch circle in the center, about 1 hour 20 minutes. You may need to remove the cheesecake from the oven a little earlier than the recipe suggests, because baking times are not always exact due to variations in ovens. Open oven door slightly and turn off the oven. Leave cheesecake in the oven 30 minutes. Place the cheesecake uncovered overnight.
4. To unmold the cheesecake, run a small knife between the pan sides and cheseecake. Remove the cheesecake. Starting at outer edge of the top of cheesecake, arrange strawberry halves in slightly overlapping concentric circles, covering top completely. In a small saucepan melt the preserves and brandy over medium heat until it comes to a boils. Strain the preserves. Brush the preserves generously over the strawberries, allowing some of the preserves to drip between berries. Chill. The topping can be made 3 hours ahead.