As I prepare to ring in the New Year, I find myself gravitating toward cheerful things. 2016 felt like a year that took more than it gave, but it wasn't all bad. Still, little creature comforts like sugar pearls and silver leaf on pink champagne donuts makes me smile.
NYE always deserves a little bling, so I broke out the stash of silver leaf I'd been keeping for a special occasion. It looks so pretty clinging to smooth pink donut glaze. Culinary quality silver leaf is a little more affordable than gold leaf and I only used one sheet to decorate about 2 dozen mini donuts. You can find a pack of 20 sheets here for under $15.
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Years ago I bought a mini donut pan and have never regretted the cabinet space it requires (which is very little). I used it to bake these 2-bite golden cake rings. The panna cotta is served in 2.5 ounce dessert glasses which are the perfect size to also serve the donut on top. I have this set of glasses that comes with appropriately-sized spoons. I could see these being well-received at many showers and cocktail occasions.
My New Year's Eve parties are quite intimate, so I'll be celebrating with my usual crew not excluding the two nerds pictured above - they are indeed spoiled little princes. I believe whole-heartedly in beginning the year with people (and creatures) who know you best and still love you for all your shortcomings.
I also believe in not being stressed in the days before NYE, and I love how easy the panna cotta shots are to make. They can be prepared days ahead of time and stored in the refrigerator.
A pretty book of silver leaf!
I'm considering a 'Year in Review' post (because SO much has happened!) so this may not be the final blog entry for 2016. It will be my first ever review in 8 years of blogging -ha! So I'll close by saying Happy almost, almost New Year and more to come!!! xo -h
PS! I think my DIY Rosé Gummy Bears would be right at home next to these little donut shots!
Pink Champagne Panna Cotta and Donut Shots
Yields 8 servings
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Note: This recipe requires the use of a mini donut pan. Donut pans can be found in craft stores in the baking supplies aisle or purchased online.
Donuts
4 tablespoons (56g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1 egg
3/4 cup plus 2 tbsp. (110g) all-purpose flour
1/4 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt
1/4 cup (55g) sour cream
1/4 cup (60 ml) pink champagne, prosecco or your choice of sparkling wine
Glaze
2 cups (230g) powdered sugar
3-4 tablespoons pink champagne
1-2 drops red liquid food color
Sugar pearls and white dragees
Silver leaf, optional
Preheat oven to 350 degrees. Lightly spray a mini nonstick donut pan with cooking spray.
Make the donuts: In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add the egg and mix to combine. Whisk together flour, baking soda, baking powder and salt. In a medium bowl, whisk together champagne and sour cream (mixture will fizz and bubble a little). Add flour and champagne mixture alternately, beginning and ending with flour. Batter will be thick. Transfer batter to a piping bag with the tip snipped and pipe mixture into the donut cavities about 3/4 full. Bake donuts for 7-10 minutes or until puffed and lightly golden around the edges. Turn donuts out onto a wire rack to cool completely.
Make the glaze: Whisk together the powdered sugar and champagne in a medium bowl. The glaze should be thick. Whisk in food color. Spoon the glaze over each donut and top with sugar pearls and dragees. If using silver leaf, allow the glaze to set completely before applying. Use kitchen-dedicated tweezers or to pick up small pieces of the silver leaf and lay the pieces on the donuts. Let all donuts stand until the glaze is set, about 1 hour.
Champagne panna cotta
3/4 cups pink champagne or prosecco
1/4 oz. envelope powdered unflavored gelatin
1 1/2 cups heavy cream
1/3 cup granulated sugar
Pinch of salt
1-2 drops red liquid food color
Pour 1/4 cup of champagne in a small bowl and whisk in the gelatin (mixture will foam). Let stand for 3 minutes.
Combine the cream, sugar and salt in a medium saucepan. Cook the mixture gently over medium-high heat until steaming but not boiling. Whisk in the gelatin and stir until melted. Remove from heat. Pour in the remaining Champagne and gently stir. Stir in the drops of red food color.
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Pour the mixture into eight 2.5 ounce shot glasses. Chill until firm. Panna cotta can be made more than 24 hours ahead of time and stored in the refrigerator until ready to serve.
Serve each panna cotta shot with a mini donut perched on top. Pile remaining donuts high on a serving plate and serve alongside shots.
Courtesy: Sprinkle Bakes
