As promised
Any other time that my parents have come to visit (it’s a 4 hour drive so it doesn’t happen more often than once a year), we’d eaten at home a few times, but mostly went out to eat. Well, that’s certainly over and done with.
Since they arrived Thursday night, I have cooked a lot. What’s weird is that I honestly don’t recall making these types of meals for them EVER. I made the pear coffeecake, which turned out well, my favorite pork roast-bread and potato dumplings-sauerkraut meal (also mom and dad’s favorite - we have to force ourselves to stop eating or we will stuff face until we’re sick), shrimp and parmesan pasta with GF no-knead bread….
We’ve eaten well. I’ve probably gained 5 pounds because I haven’t eaten this well in quite a while. And I have beautiful leftovers in the fridge. I am really looking forward to frying up the last of the dumplings in butter - oh so good.
As I had mentioned yesterday, I made the dessert I had presented at Christmas Eve, with one change - I made it in a round cake pan and sliced it into wedges instead of cutting out circles with a biscuit cutter. The Man and I were so full from dinner that only mom and dad ate any, but I will get my turn today.
So. Here’s the recipe for that dessert.
Chocolate-Panna Cotta Cake with Cherries
Adapted from The New Best Recipe and Rebecca Reilly’s Gluten-Free Baking
For the cake (Rebecca’s recipe, a few technique tweaks by me):
2 tbsp potato starch
6 tbsp sifted unsweetened cocoa powder
1 tbsp cornstarch
3 eggs, room temperature
6 tbsp sugar
1/8 tsp salt
2 tsp vanilla
4 tbsp unsalted butter, melted and clarified
Preheat the oven to 325 degrees. Lightly butter an 8″ round cake pan and line the bottom with parchment paper.
Mix together (I sifted them together) the potato starch, cocoa powder and cornstarch.
Ribbon together the eggs, sugar and salt (she has an explanation of this in her book, but it’s pretty long so I am not going to retype it - sorry). Add the vanilla and reribbon. Add the cocoa mixture in thirds, folding in after each addition. Fold in the clarified butter.
Pour into the prepared pan and bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan.
For the Panna Cotta:
1/2 cup whole milk
1 2/3 tsp gelatin
1 1/2 cup heavy cream
6 tbsp sugar
A 2″ section of vanilla bean
Pinch of salt
1/2 cup frozen cherries, chopped
Pour the milk into a medium saucepan. Evenly sprinkle the gelatin over the milk and allow to sit for 10 minutes.
While the gelatin is softening, split and scrape the vanilla bean and place the seeds and pod into the heavy cream.
Prepare an ice bath by placing 4 cups water and 2 cups of ice in a large bowl.
After the 10 minutes are up, heat the milk and gelatin over low heat until the mixture reaches 135 degrees, whisking briskly. Remove from the heat and whisk in the sugar and salt until dissolved. Add the heavy cream to the saucepan.
Pour the panna cotta through a strainer into a bowl small enough to fit into the ice bath bowl without getting any water into the bowl. Add the cherries. Whisk briskly until the mixture has cooled to 45 degrees.
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Pour the panna cotta over the top of the prepared cake. Cover and refrigerate for 4 hours. Slice into wedges and grate dark chocolate over the top for serving.
