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).