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

Orange Chocolate Bundt Cake

The day started somewhat cloudy.  As I opened my bedroom windows, I doubted the sun would come out; but it did a little later.  While I was busy working, the kitchen windows were opened slightly, letting the fresh air in.  I suddenly thought of how close spring will be, it seemed like it's already in the air.  The day turned out to be a gorgeous day, it slightly annoyed me that I had to stuck in the kitchen, baking and doing my assignment.  My consolation was that the things I made was quite summery and undoubtedly peachy.

But this post is about a bundt cake I made a few months ago.  This cake is phenomenal in its simplicity.  With just yogurt and olive oil, you can make a moist and light bundt cake, it's the best ever recipe I've done so far.  I owe thanks to the book, Baked Explorations by Matt Lewis and Renato Poliafito; these guys know how to bake real well.

The only modification I made was to add chopped bittersweet chocolate in the batter.  With or without the chocolate, the cake is still wonderful.

Orange Chocolate Bundt Cake

Makes one 10-inch bundt cake



3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

4 large eggs, separated

2 cups granulated sugar

1 cup plain yogurt--I use low-fat, organic local yogurt

3/4 cup good-quality extra-virgin olive oil

Freshly grated zest of 2 oranges

1 1/2 teaspoons pure vanilla extract

1/2 cup chopped bittersweet chocolate

1/2 cup confectioners' sugar, sifted, for dusting



Preheat oven to 325°F.  Spray the inside of a 10-inch Bundt pan with nonstick cooking spray.  You can also butter the pan well, dust with flour, and knock the excess flour out.

In a large bowl, whisk together the flour, baking powder, and salt.  Set aside

In a large bowl of a standing mixer fitted with the paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated.  Add the yogurt and olive oil and mix it until thoroughly combined.  Add the orange zest and vanilla, and mix until just incorporated.

Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined (this will take about 10 seconds).  Scrape down the bowl and beat again for 5 seconds.  Add the chopped chocolate, fold with a rubber spatula.

In another large bowl, beat the egg whites until stiff peak forms.  Scoop 1 cup of the egg whites into the batter.  Use a rubber spatula to gently fold them in.  After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined.  Do not rush the folding process.

Pour the batter into the prepared pan and bake for 40 to 50 minutes, rotating the pan halfway through the baking time, or until a small sharp knife inserted into the cake comes out clean.  Transfer the pan to a wire rack to cool completely.  Gently loosen the sides of the cake from the pan and turn it out onto the rack.

Just before serving, dust the cake with the confectioners' sugar.

The cake can be stored at room temperature, covered tightly, for up to 3 days.



Source:  adapted from Baked Explorations by Matt Lewis and Renato Poliafito

Marbled Green Tea Yogurt Cake

Just a quick post from what I've tried a few weeks ago.  I saw this recipe in Fine Cooking, but instead of regular yogurt cake I added green tea powder and marbled the appearance.  I didn't make a new ganache since I had some leftover.  Overall, it was an okay cake, the texture was not as I expected; it was a bit dense.  It sure looks pretty on photos though.

The recipe can be found here.  To get the marbled green tea appearance, divide 1/3 of the batter and add the green tea powder into it.  Pour the white batter into pan, drop the green tea batter into it, and swirl the batter with a butter knife.  This cake is best eaten after it is baked.