COOKIES AND MILK CUP RECIPES

Steps:

• Place cookies and milk in a microwavable coffee mug, and crush together with a spoon until thick and slightly chunky.
• Microwave cookie mixture 1 to 1 1/2 minutes until set. Let stand 2 minutes before serving.

Steps:

• Make the panna cotta filling:.
• Pour the water into a small bowl. Sprinkle the gelatin powder over this and set aside to bloom for 5 minutes.
• In a medium pot, add the milk and sugar. Heat over a medium heat whilst stirring until gently steaming. Turn the heat down to low and pour in the gelatin mixture, stir together until the gelatin has melted inches.
• Remove from the heat and pour in the heavy cream.
• Strain into a bowl resting in an ice bath. Let sit for 1-2 hours cool, stirring occasionally, until thick but still pourable. (If it isn’t thickening, chill in the fridge for 30-60 minutes to speed it up).
• While the panna cotta filling chills, make the cookie cups:.
• Preheat the oven to 350 degrees F. Spray a non-stick 24-cup mini muffin pan with oil or cooking spray.
• In a large bowl, cream the softened butter and sugar together until smooth. Add the egg, vanilla, salt and baking powder, mix to combine.
• Add the flour and stir to get a thick dough. Fold in the chocolate chips until evenly distributed throughout the dough.
• Divide the dough between the wells in the muffin tin – you should be using about 1 level tablespoon of dough for each well.
• Use your fingertips to press the cookie dough in each well into a cup shape.
• Place in the freezer for 10-15 minutes.
• Bake for 10 minutes – the cookie dough should still be a bit soft in the centre but the edges should be starting to set. They may rise and lose some of their ‘cup’ shape, this is okay!
• While the cookies are still soft, use the end of a wooden spoon (or the end of a pestle from a pestle & mortar) to push a large indent back into the centre of each cup.
• Return to the oven for an additional 3 minutes.
• Let cool in the pan for a few minutes then remove from the pan using a small spatula or butter knife. Place into a wire rack to cool completely.
• Fill the cups:.
• Transfer the thickened, pourable panna cotta filling to a jug.
• Fill the cooled cookie cups with the panna cotta filling up to the brim.
• Place onto a tray or large plate and transfer to the fridge to chill for at least an hour until the panna cotta has completely set.
• Store in the fridge.
• Tools:.
• Wilton 24 cup mini muffin pan.
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