Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of. If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these! These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch. They make the perfectas book for a fat slice of real vanilla bean ice cream. And those mini chips? You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner. This way, my big family can help save me from my inner child diet-saboteur. Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookie...
Get link
Facebook
X
Pinterest
Email
Other Apps
Recipe: Vanilla Bean Panna Cotta with Apricot Gelée
Get link
Facebook
X
Pinterest
Email
Other Apps
-
Panna Cotta, an Italian dessert of silky, sweetened cream set with gelatin, is all at once simple, classic and elegant. It is, at its best, subtle, not overly sweet, and the perfect way to end a meal on a light and refreshing note.
Panna cotta comes together quickly and can be molded in any type of vessels you choose -- from ramekins to demitasse, martini glasses to mason jars. I like to compliment my panna cotta with a thin layer of gelée -- a gelatin stabilized glaze made from fresh fruit. Apricots are in season right now, and are bursting with summer sweetness, so I chose to do an apricot gelée. You can use my recipe with any type of fruit you'd like.
Here are some photos of panna cottas I've made in the past with a variety of gelées and vessels:
Vanilla Panna Cotta with a Honey Gelée and Bee Pollen
Lemon Panna Cotta, no gelée
Meyer-Lemon Panna Cotta, Strawberry-Rhubarb Gelee
I like to decorate my desserts with edible flowers, especially in summer and springtime.
My theme for this iteration of panna cotta was "Gilding the Lily"...
...To compliment the golden tones of the apricots, I added just a touch of real gold leaf to each dessert, then added a single plume of daylily petal for contrast.
1/2 vanilla bean, split and seeded, or 1 teaspoon pure vanilla extract
Apricot Gelée
1 cup fresh apricot puree*
¼ cup granulated sugar
Pinch of salt
1 Tablespoon lemon juice
¼ cup cold water
2 teaspoons powdered gelatin
Instructions:
Panna Cotta
Place water in a small bowl and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.
Meanwhile, in a medium saucepan, heat cream, sugar, vanilla pod, and vanilla seeds on medium heat and bring just to a boil until sugar dissolves. Remove from heat and discard vanilla bean. Stir in gelatin and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
Pour cream into individual serving dishes. I use 4-oz. Tulip glasses, filled with 3 oz. of panna cotta. You can portion any way you like to yield larger or smaller portions. Refrigerate for an hour before preparing the gelee.
Apricot Gelée
Put water into a small bowl and slowly sprinkle gelatin on top. Stir to combine. Let sit for 5 minutes.
Meanwhile: In a small saucepan over medium-low heat, combine the puree, sugar , salt and lemon juice. Cook, stirring often, until sugar dissolves.
When gelatin has dissolved, whisk into the saucepan of warm puree. Set aside to cool till just barely warm.
Pour over each of the refrigerated panna cottas (about ¼” layer). Return to refrigerator for another 2 hours to allow both the gelee and panna cotta to fully set. When ready to serve, I like to garnish with a touch of gold leaf, fresh fruit, and/or edible flower petals.
*Apricot Puree
To make apricot puree, take about 5 large apricots and cut an X-shape into the fruit (through skin and about ¼” deep) on one side with a paring knife. Drop scored apricots into boiling water for 2-3 minutes, until apricots look like they are opening up just a bit and skin is beginning to loosen. Remove from boiling water with a slotted spoon, then set aside till cool enough to handle. The skin should be easy to peel away. Remove pits and place peeled apricots in a blender or food processor. Puree till smooth.
Notes:
This recipe makes more gelée than you need for the panna cotta. Transfer to an airtight container and refrigerate. You can use like jelly on toast with ricotta or cream cheese, or as a glaze for a fruit tart.
You can replace apricot puree with any type of fruit you have on hand.
I recall, as a child, going to The Chart House restaurant and looking forward to the basket of freshly baked breads. My favorite was always the dark brown, slightly sweet bread that the servers called "Squaw Bread". I've heard that a similar bread is served at The Cheesecake Factory. The name has gone out of fashion, since "squaw" is a derogatory term for a Native American woman. The history of this bread can in fact trace its roots to Native American origins when German pioneers combined their traditional German Brown Bread recipe with ingredients available to them through trades with the native people during their westward travels. No matter how you slice it, this New World German Brown Bread is easy to bake and so wonderfully delicious to eat. Print With Image Without Image New World German Brown Bread Yield: 1 large loaf Author: Jenn Erickson Prep time: 1 H & 50 M Cook time: 45 M Total time: 1 ...
*GIVEAWAY HAS ENDED* Looking for the perfect holiday dress? Bombarded by excessive shimmer, glimmer and fluffpuffery in the malls, this is one annual tradition that typically gives me a serious case of the "bah-humbugs". Why is it so hard to find a chic little dress that is well made, affordable and versatile enough to outlive the mistletoe and the expiration date on the eggnog? Well, truth be told, it's not. And you don't even have to brave the crowds and at the mall. Shabby Apple is an online boutique offering beautiful, classic, quality and affordable women's dresses. Their vintage-inspired designs capture the elegance and sophistication of bygone eras ~ smartly updated and fit to flatter. The Sunset Boulevard Dress from the " Tinsel Town " Collection The Black Oak Dress from the " Yosemite Collection " The Freshwater Pearl Dress from the " South Pacific " Collection Whether you...
With the Christmas tree curbside, and the ornaments all neatly packed away, I'm thankful for my small collection of winter decorations that can be left out a bit longer to grace my home with their snowy sparkle and winter whimsy. I would have loved to have had the time to share this sweet little tutorial earlier in the season, but the holidays were busy (as they always are). Now that things have slowed down, this may be, perhaps the best time of all to fix yourself a mug of cocoa or coffee and enjoy the process of creating a vintage style paper mache snowman at your leisure. He is sure to bring smiles to all that behold him, all winter long! This is the snowman that my 7-year old made. The real stick arms were her wonderful idea! This is a fun project t o do with children as well. The process is very simple , versatile, and inexpensive. The fram e for the figure is ma de from aluminum foil which can be worked into the shape of characters for any occas...
