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 found both the cookies and the panna cotta to be easy to make and involved ingredients I had on hand. Both items were well-liked by my roommates and were eaten almost instantly.
• 20-25 minutes to prepare the Panna Cotta – at least 6 hours to chill
• 20-25 minutes to prepare the cookies 6-8 minutes to bake
• Small mixing bowl
• Two medium sized heavy bottom pot or saucepan
• Wooden spoon and/or whisk
• Glasses or ramekins – something to pour and serve your Panna Cotta in
• Measuring cups
• Measuring spoons
• Silpat or wax paper or parchment paper
• Baking sheet
• Small bowl
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).
6. 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).
Chocolate Panna Cotta
Recipe adapted from Bon Appetit
1 cup (240 ml) whole milk
1 tablespoon (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
2 cups (480 ml) whipping cream (30+% butterfat)
½ cup (115 gm) (4 oz) sugar
¾ cup (145 gm)(5 oz) bittersweet or semisweet chocolate
½ teaspoon (2½ ml) vanilla extract
1. Pour milk into a small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes.
2. Place a medium saucepan over medium heat, stir in cream, sugar and vanilla. Bring to a low boil.
3. Add chocolate and whisk until melted. Whisk the milk/gelatin mixture into chocolate cream mixture. Whisk until gelatin has dissolved.
4. Transfer to ramekins, or nice glasses for serving.
5. Cover and chill at least 8 hours, or overnight
Vanilla Panna Cotta
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
1. 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.
2. 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).
3. 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.
4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
5. Refrigerate at least 6 hours or overnight. Add garnishes and serve.