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.
This month I decided to do a take on sweet potato pie. Part of this challenge was to make florentines, I have already made them before. This time I went with an almond/graham cookie base. I finished them with whipped cream and pecan brittle.
Sweet Potato Panna Cotta
Makes 12 muffin size panna cotta
2 tsp unflavored powdered gelatin
2 tbsp water
1 cup mashed sweet potatoes
1 cup whole milk
1/4 cup plus 2 tbsp heavy cream
1/4 cup sweetened condensed milk
1 tbsp brown sugar
3/4 tsp pumpkin pie spice
1/2 tsp vanilla extract
pinch of salt
1.) In a small microwave safe bowl sprinkle the gelatin over the water and let sit for 3 min.
2.)In a food processor or blender puree the sweet potato,whole,milk,heavy cream,sweetened cond milk,brown sugar,spices,vanilla and salt together until smooth. Transfer mixture to a microwave safe bowl or a large glass measuring cup (makes it easier to pour) and microwave for 1-2 minutes until warm.
3.) Microwave the geltatin mixture for 10 seconds and then whisk it into the sweet potato mixture; let cool slightly.
4.) Line 12 muffin cup with liners and then spray the liners with cooking spray. Pour your mixture into each cup filling about halfway. Put pan and all into the fridge for about 3 hours to set gelatin. Note they will stick a bit to the liners and have to be inverted and coaxed out; if you would like perfect molded ones freeze then remove wrappers.
Pumpkin Spiced Pecan Brittle
3/4 cup sugar
1/3 cup water
1/2 tsp pumpkin pie spice
3/4 cup chopped pecans (any nut you want)
1/2 tbsp unsalted butter
pinch of salt
1.) Line a baking sheet with parchment or a silpat.
2.) In a small bowl toss the nuts with the spices and salt, there may be excess left over.
3.) Combine 3/4 cup sugar with 1/3 cup of water in a medium saucepan and cook over high heat swirling the pan every once and awhile to promote even cooking. Cook for about 8-10 min until a medium amber color. Remove from the heat and swirl in the butter and pecans; quickly pour onto prepared pan and spread thinly.
4.) When fully cooled break into shards.
Almond/Graham Crusts
Makes 12 cookie crusts
1/2 cup slivered almonds; toasted
1/3 cup graham cracker crumbs
3 tbsp sugar
2 tbsp unsalted butter; at room temp
1.) Preheat oven to 350F line 12 cup muffin tin with liners
2.) In a food processor grind almonds,graham crackers and sugar until fine crumbs form.
3.) Add in butter and pulse until crumbs stick together when you press them inbetween your fingers.
4.) Put about 1 1/2 tbsp in each cup and press down into the bottom of the liner fairly firmly.
5.) Bake for 7 min or until crust is set and lightly browned.
To assemble dessert place cookie on plate and then invert a panna cotta by slowly peeling the outside of the wrapper while holding it over the cookie and it will pop out with some coaxing. Then add a dollop of whipped cream and a shard of brittle and a lightly dusting of freshly grated nutmeg.