Strawberry-Yogurt Panna Cotta

It's strawberry season here in Oregon and one thing that's has kept everyone waiting is the arrival of Hood strawberries. Hood is one of Oregon strawberry varieties that produces a deep red color and very sweet taste.  Its season is very short so time to pick or buy is right now.  Since it's highly perishable, the sooner you eat them the better.

I had a chance to go to Unger Farms in Cornelius last Saturday and picked quite a load of strawberries under the glorious summery sun.  Its size were ranging from quite small to large, but what's irresistible was the color and the taste.  It was deep red all the way through and smackingly sweet and juicy, and these batches from this farm are superb.  Right away I processed most of the berries for freezing because I want to have a steady supply until winter, and the rest were divided into jams and for eating.  My family loves having homemade strawberry jam at hand and I make sure those jams will last till next summer.  Some people like making freezer jam because it's much easier than doing regular jam, but sadly, I don't own an extra freestanding freezer.  My freezer in the fridge is always full of something else, possibly food.

It's been a while since I made panna cotta, and I thought this recipe fit what I wanted to make with the strawberries.  I wanted something cold but creamy and tasted like strawberries, yet I didn't want to make ice cream because there's not an inch spared in my freezer anymore.  I was captivated by the pinky hue of the panna cotta and you know panna cotta can feel luxurious in the mouth if made softer.  So here is the recipe, I'm hoping you'll be able to make it before the season is over.

Strawberry-Yogurt Panna Cotta

Makes 6 1/2-cup servings



4 cups roughly chopped fresh strawberries

2 1/4 teaspoons powdered gelatin

1 cup cream

1/4 cup sugar, or to taste

1/2 cup plain full-fat yogurt

1/4 teaspoon rosewater

Pinch salt

Strawberry slices, to serve



Puree the strawberries in a blender of food processor and pour them through a fine-mesh sieve.  You should be left with approximately 1 1/2 cups liquid.  Sprinkle the gelatin over this strawberry juice in a wide, shallow bowl.  Set aside for 5 minutes to allow the gelatin to soften.

Warm the cream and sugar in a 2-quart or larger saucepan.  Bring to a simmer over medium heat, then turn down the heat and whisk in the strawberry juice and gelatin.  Whisk thoroughly over low heat until the gelatin has completely dissolved.  Taste to check sweetness; if necessary, add more sugar.  Turn off the heat and whisk in the yogurt, rosewater; if using, and salt.

Divide this mixture among six ramekins or dessert glasses.  Cover the glasses lightly with plastic wrap.  Refrigerate the panna cotta and let it set for at least 2 hours--but preferably overnight, especially if you plan to unmold it.  The panna cotta can be made up to 3 days ahead and stored, covered, in the refrigerator.  Serve garnished with strawberry slice.

Note:  To unmold panna cotta easily, grease the ramekins or dessert glasses very lightly with flavorless vegetable oil, then wipe most of the toil out with a clean paper towel.

Source:  Bakeless Sweet by Faith Durand

Gluten-Free Cheese Spritz Cookies

I admit it's getting harder to write a new and meaningful post every week; the intention to write is always there but the time is somewhat harder to find.  I've always told myself that I keep this blog for myself, I write a post for myself, not for seeking an audience; thus I don't need to feel guilty for being absent.

I was gone for almost a week for spring break.  To a place that's familiar, but once I was there, it felt instantly like a distant, not-that-close cousin.  It offered a chaotic, rude, and sheer madness to get from one place to another; the only things that's still dear to my heart were close friends, relatives, and food.  I was amazed to find more and more eateries in one place, where the people look homogenous enough to feel like I was in a different country.  I didn't regret leaving it, but I couldn't deny that I missed that one perfect bowl of ramen.

Here, back home, I'm faced with this draft and pictures that accompany it.  I made gluten-free cheese spritz cookies based on a book about Indonesian snacks a while back, and thought of sharing it here.  The book was given to me by one of my foodie friends in Jakarta.  She and I met when I went back to Jakarta last year; thanks Vania for the book.  It was full of "camilan", or snacks recipes which were enticing enough to try.  I decided to try "semprit keju", which translates to cheese spritz cookies.  The gluten-free part comes from the tapioca starch that's used for making the cookies.  It's not unusual to find cookies in Indonesia that's made of tapioca starch since Indonesia continues to produce one of the best tapioca starch in the world, it numbers three among the top producers.

To eat something familiar is like introducing your tongue back to that first taste.  For a perfect "semprit keju", all the consistency and flavor has to be perfect, it needs to strike a balance between delicate and crunchy at the same time.  It should be to the point of being too cheesy, but also with a hint of sweetness.  The cookie needs to be small enough for a person to eat in one bite because it crumbles at the slightest touch.  Once bitten, it should melt in the mouth, leaving behind a trail of toasty aroma of the cheese and nuttiness of the tapioca starch.  Sadly, I haven't found the perfect recipe.  This, shall do for a while.

Gluten-Free Cheese Spritz Cookies

300 gram margarine, plus extra for pan greasing

200 gram confectioners' sugar

2 egg yolk, at room temperature

2 tablespoons dry milk

225 gram aged Cheddar cheese, finely grated, leave at room temperature to dry out

2 tablespoons Edam cheese, finely grated

475 gram tapioca starch

Grease two 11-x 17-inch baking pan with margarine.  Set aside.  Preheat the oven to 325 degree F.

In a mixing bowl, combine together margarine, sugar, egg yolks, and dry milk.  Using a balloon whisk, cream the ingredients until fluffy and pale in color.  Add both cheeses, whip until well combined.  Divide the mixture into four equal portions since the mixture tends to dry out when combined wholly.  The key is to work with small portion at a time and keep the rest of the mixture covered while working with one mixture.

Divide the tapioca starch into four equal portions as well.  Using a scale is recommended here.  Mix one part of dough mixture with one part of tapioca starch, whisk until it well combined.  Scoop into a pastry bag fitted with a star tip, or you could use a spritz cookie maker.  It is easier with a spritz cookie maker in my opinion.  Squeeze the dough into prepared pans, leaving about 1-inch space in between cookies.

Bake one pan at a time, about 18-20 minutes, or until the cookies get brown around the edges and the color looks dull.  Rotate pan halfway done to ensure even baking.  Once the timer is done, leave the cookies on pan for about 1-2 minutes.  Place on cooling racks to cool completely.  Do the same for the rest of the dough.  The cookies should be stored in an airtight container.

Source:  adapted from Camilan Khas Indonesia