Eat Like a Princess - Grey Stuff Panna Cotta

Quite a few months ago I tried my hand at making the Grey Stuff in the fashion of WDW. Served on a shortbread cookie, swirled around a red velvet cupcake with raspberry jam and a whole raspberry on top, the cookies and cream flavored stuff was delicious! The recipe I used is almost exact to the one released by the Disney Parks Blog recently for an at home version of the famous Beauty and the Beast treat! Since it is Belle month I wanted to challenge myself to make a true whipped panna cotta version of this treat taken to a higher culinary level. For guidance I used a Tyler Florence recipe for panna cotta and adapted it from a citrus infused espresso flavor to cookies and cream.

To make the indulgent version of the Grey Stuff which is very similar to that served at Be Our Guest restaurant, you warm sugar and milk then add gelatin. This produces as sturdy panna cotta that can be whipped and piped after chilling. What I loved about this recipe it is a delicate grey color without all the specks of cookie! It has a wonderfully thick texture like thick whipped cream topping. You could definitely pipe this into cupcakes, into a dish with fruit, cookies, or just go straight in with a spoon.

Have I mentioned that I love this plate and I have been waiting to show it off with the right dessert on top! I think it makes a perfect end to the month. Try it out and let me know what you think! I’d also love to know which you liked better the cupcake version made with pudding or this one!

Whipped Panna Cotta Grey Stuff

Yield 4 servings

Ingredients

• 1 1/2 cups heavy whipping cream
• 3 tbs sugar
• 6 Oreo cookies, filling removed and cookies crushed
• 1 tsp powdered gelatin

Instructions

1. Start by warming heavy cream, sugar and broken Oreo cookies in a small sauce pan over medium low heat and stir until sugar is dissolved. Continue constantly stirring and gently breaking down the Oreos as they absorb liquid from the heavy cream until the cream is steaming about 6-8 minutes. It may express tiny bubbles but shouldn’t be simmering or boiling. 
2. Turn the heat off and stir in powdered gelatin. Whisk until completely dissolved. 
3. Pour through a fine mesh strainer into the bowl you will store it in. This will remove large chunks of cookie and undissolved gelatin. Cool on the counter for 1 hour. 
4. Chill for 2-4 hours or overnight. Panna cotta should be very firm - like extra firm pudding. 
5. When ready to use, spoon into the bowl of a stand mixer. Using the whip attachment, whip on high for 1 min until the whisk leaves a trail and stiff peaks form. Load the Grey Stuff into a piping bag fitted with a round or star tip. Pipe onto cupcakes, into small ramikens, or serve in small bowls/plates!