Sunday, February 27, 2011

Daring Bakers February 2011 Challenge: Panna Cotta and Florentine Cookies

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.

Mallory gave us the option of a vanilla or chocolate panna cotta, and not being a fan of the dessert I chose the latter to sway my taste buds. Unfortunately, they weren't swayed and I officially do not like any version of panna cotta. Chuck on the other hand thought it was pretty good, and will be obligated to eat all 6 panna cottas this week. Well, at least I know how to make it now.

We both loved the florentine cookies and I will definitely make them in the future. They were incredibly easy to construct, and look beautiful. If you don't enjoy panna cotta, I'd serve these as a side to a big bowl of ice cream.

Recipes after the jump!

Chocolate Panna Cotta
Recipe from Food and Wine Magazine (March 2011)
Serves 6

2 teaspoons unflavored powdered gelatin
2 3/4 cups whole milk
2 tablespoons sugar
1/4 teaspoon salt
6 ounces bittersweet chocolate

1. Pour 1/4 cup milk into a small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes.

2. Place a medium saucepan over medium heat and stir in 2 1/4 cups milk, sugar, and salt. Bring to a low boil. Remove milk from heat and whisk in the softened gelatin until dissolved.

3. In a microwave-safe bowl, melt the chocolate 10 seconds at a time until smooth when stirred. Gradually whisk in the hot milk mixture until creamy. Strain panna cotta through a fine sieve into a large measuring cup.

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”.

2/3 cup unsalted butter
2 cups quick oats
1 cup granulated sugar
2/3 cup plain (all purpose) flour
1/4 cup dark corn syrup
1/4 cup whole milk
1 tsp vanilla extract
Pinch of salt
11⁄2 cups dark or milk chocolate

1. Preheat oven to moderately hot 375°F. Prepare your baking sheet with silpat or parchment paper.

2. Melt butter in a medium saucepan, then remove from the heat.

3. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well.

4. Drop a tablespoon full, three inches 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.

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.

1 comment:

  1. Wow looks fabulous.. absolutely love it.. beautiful pictures.