Panacotta in Eggshell- Daring Baker's Challenge for February 2011

Our challenge for February 2011 is to make Panacotta with florentines.  This challenge was given to us by Mallory.  Panocotta is a creamy and wobbly dessert, almost everyone will love this dessert. Along with this we have to bake a crispy florentine cookies.

   When I was a kid , puddings using agar agar is something very common in my place.  Although it din't have such a smooth texture as panacotta, still agar agar puddings are my favourite.  Particularly when my mom makes it in egg shell, I just loved it.  Yes, you heard it right, it's egg shell.  Don't worry it's not going to poison you.  We always name it as sweet egg and have fun with it.  So when I saw the challenge for this month, I decided to make it in egg shell, to bring back all my childhood memories and I did some in regular glasses too.

   Coming to the cookies, the recipe which Mallory gave us was a crispy and lovely cookie.  I spoiled it and made it as a bar.  I really didn't intend to do that. I had a very long hectic day with my little ones and after that when I was making these cookies, I poured the batter in a pan instead of making like cookies.  By the time I realized that it's not going to be like cookies, I was too tired to change it from the pan again.  My apologies to Mallory.  The good thing was the bars tasted good just like flapjack.  So there you go my panacotta in egg shell  with chewy oats bar.  Thank you Mallory for this wonderful challenge. To join Daring Baker's click here

Ingredients:
For panacotta:
Whole milk- 200 ml
Single cream- 200 ml
Honey- 2 tbsp
Sugar- 2 tbsp
Cardamom powder- 1 tsp
Agar agar- 2 tbsp
Mango puree- 150 g
Egg shell- 4( if you are using)

For oats bars:
Porridge oats- 120 g
Plain flour-60 g
Brown Sugar- 150 g
Butter- 100 g
Golden syrup- 40 ml
Whole milk- 40 ml
Dark chocolate- 50 g

Method:
Panacotta

If you are using the egg shell like me, first prepare the egg shell.   Crack your egg into half, take the inside out.  Wash the shells thoroughly ( don't use any soap).  Boil the water in a pan, when the water starts boiling, immerse the egg shells for 3 to 4 minutes.  Then take it out and allow it to dry completely.
Now prepare the pannacotta.  First prepare the white layer.  Soak 1 tbsp of agar agar in cold milk for 1 hour.  Add the soaked agar agar, 100 ml of milk, 100 ml of cream, 1 tbsp of honey and sugar.  Heat it in medium to low heat.  Keep stirring continuously without burning at the bottom.  Once the agar agar looks completely dissolved, add 1/2 tsp of cardamom powder, take it off from heat.  Carefully pour the mixture into the egg shells and the remaining into small glasses or which ever dish you decide to serve.   Allow it to to set for 3 hours.
   Next prepare the mango layer.  With the remaining ingredients , prepare the panacotta in the same method as above, at the end add the mango puree and mix it well until it looks smooth.  Pour the mixture on top of the white layer in the egg shell and glasses.  Allow it to set for 3 to 4 hours.

Oats Bars:
Melt the butter in the pan.  Once the butter has melted completely add the oats, flour, sugar, syrup and milk.  Mix it to smooth.  Preheat the oven to 180 degree Celsius.  If you want to make it like bars like me, pour the mixture in a 20 cm cake tin and bake it in the preheated oven for 10 minutes or until the sides looks brown in colour.
  To make like cookies, grease and line a baking tray, pour a teaspoon full of mixture in the baking paper.  Bake it in the preheated oven for 5 to 7 minutes until it spreads and browns on the side.
Melt the chocolate and dip the cooled cookies in the chocolate and let it set until the chocolate dries out.  Store the cookies in an air tight container.
Enjoy these aromatic and creamy panacotta with oats bars.

Sending this to Western Dessert Recipes and Cooking With Fruits