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.

Daring Bakers! How are you?! It has been awhile, my goodness.

I am attempting to correct my wayward Daring Baker ways in 2011 and I begin with this lovely panna cotta from Mallory.

Over the years, Daring Baker’s challenges have spanned a wide variety of difficulty levels. Some challenges have been complex and others have been more straightforward.

Straightforward or not, it’s always fun to try a challenge that you haven’t made at all or perhaps have not made very often.

This would be the case with panna cotta. While I’ve made panna cotta a few times, I haven’t made it often and I can’t say that I’ve ever made it particularly well.

Mallory’s challenge has changed that. She used a panna cotta recipe from Giada De Laurentiis as the base for the challenge and added a twist by asking people to make florentine cookies to accompany the panna cotta. While I didn’t get to the florentines, I did make the panna cotta and my goodness was it delicious.

It’s sweetened with honey and sugar and I loved the flavour of the cream and honey.


I went with a very simple panna cotta so as to increase my chances of success with this one.
I made a quick strawberry-cranberry jam to use as a colourful (and delicious) layer.

I’d like to thank Mallory for being such a great hostess and for helping me to make my first DB challenge of 2011 a success!


February 2011 Daring Bakers’ Challenge recipe.

For the Strawberry-Cranberry Jam:

1 cup sliced strawberries
1 cup frozen cranberries
1/4 cup water
2 tbsps. sugar
1 tsp. grated orange zest

Place the strawberries and cranberries in a saucepan. Add the water and heat over medium heat until boiling.

Add the sugar and orange zest and stir.

Lower the heat but be sure to keep the fruit at a steady simmer.

The fruit will slowly cook down and form a thick jam. This could take 15 to 20 minutes.

Remove the jam from the heat and let cool completely.

Note: To use this as a layer in a panna cotta, fill your container partway with the panna cotta mixer and then place it in the freezer until it’s set enough to hold a layer of fruit (20 to 30 minutes). Spoon on a layer of jam and then return to the freezer for 15 minutes to help set the jam. Top the jam layer with the remainder of the panna cotta liquid and then refrigerate as indicated in your recipe.