Last week while I was on my baking spree, I made cream puffs. But nope, that’s not all I made. When I was watching MasterChef and they made panna cotta, I couldn’t help thinking about how this dish tasted. They made it seem like it was such a classic, beautiful dish. And of course, it being MasterChef, they also made it seem insanely difficult to make and that if we lowly inexperienced chefs tried making it, the results would be terrible. I wanted to give it a go anyways. Even if I messed up, it can’t be that bad right? Instead of just trying panna cotta alone, I wanted to do a cookies & milk sort of thing.
The recipe and procedure itself is insanely easy. The only thing that was a problem was shaping the cookie cups. I used a muffin tin so they would all be consistent. The whole experience of it was a gigantic pain in my side. Literally. I got side pains (maybe I was standing funny)! It was my first time shaping cookie cups, however, so I’m hoping it will get easier the more I make them. They were yummy after all, so of course I want more!
I used this recipe from Spache the Spatula. You can pretty much use any chocolate chip cookie (or just any cookie recipe) for the cup, but I would go for a recipe that makes firmer cookies. Soft cookies most likely won’t hold well with something in it and I feel the soft, mushy texture of it would take away from the creaminess of the panna cotta.
- Don’t worry about it being too thin. I mean, of course worry about it. Except I worried so much about the cups being too thin and then cracking that I made them too thick (as you can see from the picture above). If you look at the pictures of the cookie cups on recipe site, you’ll see that they’re perfect! The ratio was what I was aiming for but I was seriously sitting there the whole time thinking about how they were too thin.
- Be prepared for the pain that the chocolate chips will cause. They will make it difficult to form a nice smooth cup on the inside since the height of the chip will be taller than the cup’s thickness.
- Use a short shot glass to create the impression of the bottom of the cups first before you start shaping the sides. I only started doing this on the last 3 cups and it made life so much easier. You’re going to need the shot glass later anyways to press in the cup shape again while they’re baking.
- When making the panna cotta, make absolutely sure that all the gelatin dissolves before you continue pouring it in, etc. If it doesn’t, when it sets, it will form a thin layer of clear gelatin at the bottom of your cups. I guarantee you will taste/notice it. I did this by accident and I couldn’t help being bothered by it when I had some. :'(
Overall, guaranteed easy recipe. I was actually pretty excited about the cookie cups, heh. First time baking something is always exciting! I most likely won’t be making this much since I fear the wrath of the cookie cups. Now, if it were easier to make cookie cups I would just make these in place of regular cookies forever! I love, love, love the creaminess of the panna cotta along with the cookie. It’s such a convenient snack too, y’know, with the “milk” being inside the cookie already.