>> Sunday, February 27, 2011 – Cookies, Daring Bakers, Desserts, Florentine, Gelatine desserts, Kiwi Glee, Lacy cookies, Oats florentine, Panna cotta, Pistachio florentine, Rich creamy, Vanilla panna cotta, white chocolate cookie
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 done Panna cotta couple of times before.. and we love it. Its rich and creamy dessert which melts in your mouth. Here is the another Panna cotta recipe of both Chocolate and Vanilla which I have posted long time back. But I followed the below recipe this time using Honey which came out so delicious as well. I usually do Florentines using almond meal but this is the first time I am making using Oats, it was just awesome. This Recipe is sure a Keeper and will keep doing it often, it came out lacy, crispy and it was so yummy :)
Creamy Dreamy Crunchy Sweet challenge...
VANILLA PANNA COTTA
Whole milk - 1 cup
Unflavored powdered gelatin - 1 tablespoon
Whipping cream - 3 cups
Honey - 1/3 cup
Granulated sugar - 1 tablespoon
Vanilla Extract - 1 tsp
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.
GREEN PART - MOCK KIWI GLEE :)
For the Green part I Used the Green Apple Jell-O mixture and to give the Kiwi effect just I sprinkled with Black Poppy seeds, the tart of this Jell-O and the Creamy Panna cotta tasted awesome.
NESTLE FLORENTINE COOKIES
I just quartered this recipe.
Unsalted butter - 2/3 cup
Quick oats - 2 cups (But I used Rolled oats)
Granulated sugar - 1 cup
Plain (all purpose) flour - 2/3 cup
Liquid Glucose - 4 tbsp
Whole milk - 1/4 cup
Vanilla extract - 1 tsp
Pinch of salt
Dark or milk chocolate- 1½ cups
Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.
1. Melt butter in a medium saucepan, and then remove from the heat.
2. 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.
3. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
4. 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).
5. 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).
I just drizzled chopped Pistachio before baking and drizzled some white chocolate after the cookies are cooled completely.