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 Laurentis recipe and Nestle Florentine Cookies.
I was pretty happy when I saw this challenge as it looked easy and I reckon it should not take too long to complete. February has been a busy month for me on a personal level as I was away a couple of weeks celebrating Chinese New Year with my family abroad:) Hence, I only had time to complete this challenge yesterday (on the other hand, do not want to miss this challenge as well) as I must say it was a cool and breezy one and thanks to Mallory. I have made panna cotta before (as per my previous postings) but not the florentine cookies. We were given several recipe choices which included layering the panna cotta with jelly (which I intend to give it a try one of these days as it is something I have not attempted before) but due to the time factor I opted to make something simpler. The end result was a chocolatey heaven - chocolate panna cotta with chocolate filling florentine cookies - yummy! Recipe as below - enjoy trying...
Chocolate Panna Cotta
(Recipe adapted from Bon Appetit)
Ingredients:
1 cup (240ml) whole milk
1 tablespoon (15 ml) (7gm) (1/4 oz) unflavoured powdered gelatin
2 cups (480 ml) whipping cream (30+% butterfat)
1/2 cup (115gm) (4oz) sugar
3/4 cup (145gm) (5oz) bittersweet or semisweet chocolate
1/2 teaspoon (2 1/2 ml) vanilla extract
Directions:
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.
Nestle Florentine Cookies
Recipe from the cookbook "Nestle Classic Recipes", and their website
Ingredients:
2/3 cup (160ml) (150gm) (5.3 oz) unsalted butter
2 cups (480ml) (160gm) (5 2/3 oz) quick oats
1 cup (240ml) (230gm) (8oz) granulated sugar
2/3 cup (160ml) (95gm) (3 1/3oz) plain (all purpose) flour
1/4 cup (60ml) whole milk
1 tsp (5ml) vanilla extract
pinch of salt
1 1/2 cups (360ml) (250gm) (9oz) dark or milk chocolate
Directions:
Preheat oven to moderately hot 375F (190C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper
1) Melt butter in a medium saucepan, 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 (75mm) apart, on to 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 stove top (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).
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