Peanut Butter and Jelly Panna Cotta!

YeeHAW! It’s stampede time, which means I get to don the Britney Spear’s microphone headset and hit the stage at the “Calgary Stampede”. This year I made a peanut butter panna cotta which is a peanut custard topped with strawberry compote and peanut brittle! Fancy!

Yield: 8-10 ramekins

Ingredients:

Peanut Panna Cotta

• Gelatin 7g

• Water 60mL

• Whipping Cream 750mL

• Sugar 170g

• Salt pinch

• Peanut butter 50g

• Milk 180mL

Strawberry Compote:

• Fresh strawberries, chopped 1 cup

• Sugar 2 Tbsp or to taste

Peanut Brittle:

• Sugar 200g

• Water 85g

• Corn Syrup 140g

• Peanuts 230g

• Salt 1/4 tsp

• Butter 15g

• Vanilla 1 tsp

• Baking Soda 1/2 tsp

Panna Cotta:

1. Bloom your gelatin in the water, set to the side

2. In a pot combine your cream, sugar, salt and peanut butter and cook until the sugar is dissolved and the peanut butter is combined, it will only need to simmer, not boiling necessary.

3. Melt your bloomed gelatin and then stir into the hot cream mixture and stir to combine.

4. Add your milk and stir until combined.

5. Pour into ramekins or whatever molds you are using and pop in the fridge overnight.

Strawberry Compote:

1. Combine chopped strawberries and sugar until you reach a sweetness you like, then set to the side. If you are making ahead of time, store in the fridge.

Peanut Brittle:

1. In a pot heat the sugar, water and corn syrup until it reaches 115*C on a candy thermometer.

2. Add your peanuts and cook while stirring constantly until the mixture reaches 155*C

3. Remove from heat and add butter, salt and vanilla, stir to combine.

4. Add baking soda and stir, this is going to start foaming, so be cautious!

5. Pour immediately onto a greased and parchment lined baking tray, or onto a silicone mat.

6. Let cool completely, then store in an airtight container.

Serving:

1. Your panna cotta can be served in it’s mold or unmolded. To unmold, dip your ramekin into a bowl of hot water to warm up the container, this is going to melt the edges of your panna cotta, then place your serving plate on top of the ramekin and flip it over. It should pop out of the ramekin and be ready to serve!

2. Spoon some of your strawberry compote onto your panna cotta.

3. Break up some of your peanut brittle and you are ready to serve!

Honeycomb Toffee!

Buzz! Buzz! It’s honeycomb time! This candy is a delicious honey flavoured, honeycomb looking treat! Some people call is “sponge toffee” or “sea foam” because it’s light and airy! This treat is perfect for eating on it’s own, but it’s also great covered in chocolate, crushed up on ice cream, put into cake layers, in my world it’s the perfect accent to any dessert!

It’s the bee’s knees!

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Honeycomb Toffee

Yield: about a 12”x10” rectangle

• 1 1/4 cup Sugar

• 1/4 cup Corn Syrup

• 1/4 cup Honey

• 1/4 cup Water

• 1 Tablespoon Baking Soda

1. In a 2-3 qt. pot place your sugar, corn syrup, honey and water. Stir to combine and make sure all your sugar gets wet, then scrape down the sides so there aren’t any clumps of sugar sticking to them.

2. Line a baking tray with a silicon pad or a piece of parchment and grease with baking spray or oil/butter. Place next to your stove.

3. On a high heat, cook your sugar mixture until it reaches 300*F with a thermometer, this is called the “hard crack” stage, remove from the heat.

4. Quickly whisk in your baking soda and it is going to start GROWING! Be careful this is still SUPER HOT! Quickly pour your honeycomb onto the greased and lined baking tray. Don’t smooth out, just let it go where it may, the more your smooth, the less bubbles you will have.

5. Let cool for about 2 hours, then crack into pieces and store in a sealed container.

Some call it sponge toffee, some call it sea foam, but no matter what you call it, this light and airy candy is fun to make AND fun to eat!