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.
I have been curious about panna cotta for quite some time (since I started obsessing over tastespotting.com), but I've never really planned to make it. Lucky for me, it was this month's challenge!
The texture of panna cotta was interesting, somewhere between jello and pudding. It requires the use of gelatin, which I haven't used much before, so I had fun with that.
Mmmm cookies.
Vanilla Panna Cotta
(from Giada De Laurentiis)
- 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
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, 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.
Strawberry Gelée
(Recipe by Mallory)
- 1 cup (240 ml) (230 gm) (8 oz) strawberries
- 3 tablespoons (45 ml) water
- 1/4 cup (60 ml) (60 gm) (2 oz) granulated sugar
- 1½ teaspoons (7½ ml) (3½ gm) (1/8 oz) unflavored powdered gelatin
Sprinkle gelatin over water.
Place fruit and sugar in a small saucepan and simmer until sugar has dissolved. Now mix the gelatin into the strawberry mixture and stir until gelatin has dissolved.
Nestle Florentine Cookies
(Recipe from the cookbook “Nestle Classic Recipes”, and their website)
- 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
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).
