Girl Scouts of Southeastern Michigan Cookie Gala - FOX 35 News Orlando

Girl Scouts of Southeastern Michigan Cookie Gala

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(WJBK) -

The Girl Scouts of Southeastern Michigan is holding its annual Cookie Gala on Wednesday, March 26, 2014. The event features some of Metro Detroit's best chefs putting their own spin on those iconic Girl Scout cookies in desserts and appetizers.

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Oakhurst Golf and Country Club
Panna Cotta

Serves 6

1 1/4 leaves gelatin or 1 3/4 teaspoons granulated gelatin
1 1/2 cups heavy cream
1/2 cup milk
4 tablespoons sugar
2 vanilla beans
6 Thank uBerry much Girl Scout Cookies
Oven-Dried Fruits and Fruit Coulis

Method:
Soften the gelatin in cold water. Combine the cream, milk, and 1 tablespoon of sugar in a saucepan. Split the vanilla beans and scrape in the seeds.
Bring to a boil, watching carefully and stirring, and gently boil for just under 1 minute. Remove from heat and whisk in the remaining sugar and the gelatin until it is dissolved. Line a fine mesh strainer with several layers of cheesecloth and stain the mixture through it to remove the vanilla seeds.
Chill over ice until cool to the touch but not set up. Stir, then pour into
6 1/3- cup fluted tart tins (nonstick ones work the best). Refrigerate for about 45 minutes. To speed up the process, put them in the freezer for about
15 minutes, but do not allow to freeze.

Assembly:
Dip the bottom of each tin in warm water for about 15 seconds. Top with a Thank uBerry much Girl Scout Cookie. Invert onto your hand and gently place in the center of a plate. Pour a little of each coulis in 4 spots around the panna cotta and place the corresponding dried fruit in each. Serve immediately.

 

Oven-Dried Fruits and Fruit Coulis

blueberries
10 strawberries
1/2 pineapple
6 figs
Water or Simple Syrup (optional)

Method:
Prepare each fruit as necessary (peel, pit, core, etc.). Cut into 18 slices 1/16-inch thick of each fruit (cut 9 blueberries in half). Place on nonstick pans and bake at 220 degrees for approximately 1 1/2 hours until dried.

For the coulis, puree the remaining fruits separately, slowing adding enough water or Simple Syrup to create the desired consistency and sweetness, but allowing the pure fruit flavor to come through. Any extra puree could be used for sorbets.

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