Sunday, February 27, 2011

Daring Bakers Panna Cotta and Nestle Florentine Cookies

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

What can I say about this month's challenge except....yippee.  I don't need a lot of motivation to make florentines.  They are one of the easiest and ever popular cookies.  There's just something about that crispy almost toffee like cookie and the (dark) chocolate filling that is so dreamy.   I was definitely on board witht eh challenge.

The other half of this month's challenge was a panna cotta--a completely new dessert to me.  It was such an elegant dessert and my friends loved it.  I however had the same issue I have with creme brulee...I love that first bite, and then it's just entirely too rich for me.  It actually was surprisingly similar to creme brulee.  It was a good month to be a Daring Baker. Fo sho.  You can check out the other Daring Bakers here.



Giada's Vanilla Panna Cotta

Ingredients
1 cup (240 ml) whole milk
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
3 cups (720 ml) whipping cream (30+% butterfat)
1/3 cup (80 ml) honey
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
pinch of salt
I added 4 oz of melted white chocolate

Directions:
  • Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
  • Pour the milk  into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).
  • Next, add the cream, honey, sugar, white chocolate if using, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
  • Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
  • Refrigerate at least 6 hours or overnight. Add garnishes and serve.

Nestle Florentine Cookies
 
Ingredients:
2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter
2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats
1 cup (240 ml) (230 gm) (8 oz) granulated sugar
2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour
1/4 cup (60 ml) dark corn syrup
1/4 cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract
pinch of salt
1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate
 
Directions:
  • Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.
  • Melt butter in a medium saucepan, then remove from the heat.
  • To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.
  • Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
  • While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn't touch the bottom of the bowl).
  • Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).
  • Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.
  • This recipe will make about 2 1/2 - 3 dozen sandwiched Florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).

25 comments:

Unknown said...

Lovely photos of your panna cotta and florentine cookies! I love the chocolate around the edges.

Lila said...

Simply stunning! I love dark chocolate!

Bronwyn said...

What a great challenge. Love florentines and panna cotta. Gorgeous shots as always!

Leslie said...

great challenge...those cookies look so yummy!!!

Lila said...

Gorgeous! I love the crunch of florentines and that creamy chocolate layer. Great job on the challenge!

Anonymous said...

Great photos and I love white chocolate

Lila said...

Great job and what beautiful Florentines!

Bonjour! said...

,,,the florentines look so yummy i can taste them through this post,,,(smile) i'm thinking one day very soon i might try my luck at making these sweet lil treats,,,thank you for the recipe,,,

Anonymous said...

I've always thought about joining daring bakers but then I'd have to start a blog. Love their monthly challenges and love these. So pretty!

Lila said...

I could just about sit around all day in sweats and eat florentines. It wouldn't be good for me, but I could do it. :)

These are beautiful as always!

Lila said...

I would have used dark chocolate as well. Beautiful cookies and panna cotta!

Tinygami said...

Congrats on your successful challenge!

I love your photos and how neatly you cut the paper for your Florentines. LOL I should have photographed mine. About 4 different sizes of paper torn at odd angles. Not pretty. Not pretty at all. Next time I'll have to do better as you've done here.

Aparna Balasubramanian said...

Lovely looking panna cotta but have to confess its your florentines that have my mouth watering. :)
They're perfect!

Lila said...

I totally agree--those florentines are so delish looking! Wow!!

Linda McCubbin said...

It was a good month to be a DB, your florentines look so lacy and lovely.

Yes I think that the panna cotta is very rich, need to be made in very small serves as it has so much cream which I don't often eat.

Jane said...

Your panna cotta looks too good to eat! And your florentines are gorgeous! Certainly a rich dessert but oh-so elegant.

Unknown said...

What a gorgeous blog you have - your photo's are beautiful and your panna cotta/florentines....delicious!

miss mallory opel said...

Stunning post, I love your photos, and your florentines look absolutely perfect! So glad you enjoyed this months challenge!

Rosa's Yummy Yums said...

Very well done! Both your panna cotta and Florentines look marvelous and so delicious.

Cheers,

Rosa

Sarah said...

Beautiful photography. I find panna cotta rich, too, but somehow I forced my way through *ahem*! :)

Elsa said...

Your pictures are beautiful! Love the way your Florentine cookies turned out too :)

chef_d said...

Wow those are delicious looking florentine cookies! Gorgeous pictures!

shaz said...

You are obviously a dab hand at the florentine cookies, they look so perfect! As does your panna cotta :) I do agree it is very rich, it worked well with the bitter coffee gelee though. I usually make my panna cotta in very small serves too so it's all gone before it gets too cloying.

shewhisks said...

Your beautiful pictures led me to your gorgeous blog and I can see that I need to go through the rest of your blog when I have some spare time! The panna cotta and florentines are totally flawless and gorgeous to just look at! Well done!!!

sophia said...

Beautiful florentines and panna cotta! I love florentines!