Sunday, February 27, 2011

     That's one of the few times I get to complete a DB challenge on time and to be honest it's not excactly complete since I have substituted florentine cookies with orange tuilles due to lack of ingredients. Surprisingly I found the making of panacotta challenging (which is great) since I was quite ambitious about getting a butterscotch filling frozen (never happens) but the result totally worthed it. I also had the chance to use leftover cramble and almond paste from my almond torte as the cream's base after blending and baking them alongside with the tuilles (an addition that I recomend).

           450gr                                          heavy cream
           150gr                                          milk
           60gr                                           granulated sugar
           90gr                                           white chocolate
           12gr                                           gelatin sheets, softened in cold water

           Butterscotch sauce
           140gr                                          brown sugar
           35gr                                           strong coffee
           105gr                                          heavy cream
           35gr                                            butter, room temperature
           50gr                                            milk (optional)

           90gr                                            flour
           90gr                                            butter
           90gr                                            powdered sugar
           90gr                                            egg whites
           1                                                orange (zest)

For the panacotta bring cream, sugar and milk almost to boiling point, remove from heat and dissolve in the gelatin. Then melt in the chocolate, let the mixture cool and fill almost 10 small moulds. Refrigerate for several hours. To make the sauce, start warming the heavy cream and bring sugar with coffee to boil. When the syrup reaches 115C, remove from heat, add the butter and then the hot cream. To achieve a thinner texture poure in up to 50gr of milk and refrigerate after cooling. Finally for the tuilles, simply melt the butter and whisk in the sugar with the zest. Blend in the flour and then beat in the egg whites without incorporating air to the mixture. Spread the batter on silicone mats making thin layers (a stencil would be helpfull) and optionally sprinkle some chopped almonds. Bake at a preheated oven to 200C for 4-6min. In order to give them a curvy shape wrap them around a rolling pin as soon as they come out of the oven.



  1. Beautiful job on the challenge! Your flavours sound lovely and the tuilles look great! I absolutely love the mold shape you used - made the unmolded panna cottas look amazing. :)

  2. That's a fantastic challenge! The orange tuilles look great, and the butterscoth with the white chocolate panna cotta sure make a great combination!

  3. Wow - these are stunning! What a brilliant sounding flavour combination - anything with white chocolate has got to be fantastic :o)

  4. Those looks sooo good. Yours set much firmer than mine did!

  5. Those look amazing! I love that they're out of the mold, and they have so many layers.

  6. What amazing photography that last photo says it all perfection I love the shape of the panna cotta and the butterscotch sounds great. Lovely work on this challenge.

    Cheers from Audax in Sydney Australia.

  7. Great flavors. I love this dessert!!
    Yum and yummier.The pictures are wonderful.

  8. Your tuiles are so beautiful! :)
    Great photographs, and the whole thing looks sooo yummy!

  9. Those chocolate pots look delicious! The way they are made does sound interesting.

    Bain Maries