Thursday, March 3, 2011

Daring Bakers' Challenge: Panna Cotta and Florentines

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 was actually dreading the process of making Panna Cotta. Not for any good reason because I love eating creamy desserts like Creme Brulee, but I think I previously had a severe mental block about making them myself.

But I do have to say that this dessert was incredible, and a definate option for dinner parties.

Panna Cotta with Coffee Gelee
serves 4-6 depending on dish size


1 cup whole milk
1 tablespoon/1 packet unflavored powdered gelatin
3 cups heavy cream
1/3 cup honey
1 tablespoon granulated sugar
1/8 teaspoon kosher salt

Mise en place: Place medium pot or saucepan (preferably heavy bottomed) in fridge to cool. Measure out and prep all ingredients.

1. Pour milk into chilled pot and sprinkle gelatin evenly* over surface. Let stand for about 5 minutes to allow gelatin to soften.

2. Place milk (in pot) over medium heat until the mixture is hot without boiling (this will take around 5-7 minutes).

3. Whisk in cream, honey, sugar, and salt. Continue to heat mixture without boiling until sugar and honey melts, stir occasionally.

4. Remove from heat and cool mixture for a few minutes. Pour into ramekin or glass and refigerate for at least 6 hours.**

Coffee Gelee


2 cups brewed coffee of your choice
1/4 cup hot water
2 tablespoons cold water
1/2 cup granulated sugar
1 1/2 teaspoons unflavored powdered gelatin
2 teaspoons vanilla extract

1. Mix hot water and sugar in saucepan over heat. Bring to a boil and stir until sugar is dissolved.

2. Sprinkle gelatin evenly over cold water and let it sit for 2 minutes.*

3. Stir the coffee, sugar water, and vanilla into small bowl. Stir in gelatin mixture until dissolved and allow to cool to room temperature before adding to panna cotta (or it will melt).

Add additional toppings if desired.

Makes about 20 assembled cookies

These are different from the almond Florentines I usually make, but these are very very yummy and a bit more traditional.


2/3 cup/5.3 oz unsalted butter
2 cups quick oats
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 dark corn syrup
1/4 cup whole milk
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
4-5 oz chocolate of your choice (I used Ghiradelli's 60% dark)

1. Preheat oven to 375 degrees and cover baking sheet with parchment paper.

2. Melt butter in medium saucepan, don't move away from stove or butter might burn.

3. Add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix until combined.

4. Drop an even tablespoon of dough, 3 inches apart, on the prepared baking sheet. Flatten slightly with the back of a spoon. I found that anything that measured more than a tablespoon ended up being too big.

5. Bake in pre-heated oven 6-10 minutes until cookies are golden brown. This will depend on your oven. Cool cookies for about 15 minutes on pan, then remove to rack to cool completely.

6. While cookies are cooling, melt your chosen chocolate in a double boiler. Match cookies up according to size and spread melted chocolate to flat side of one cookie. Sandwich it, and let it set!

These are seriously addicting.

*If gelatin is not sprinkled evenly, it may result in clumping in the finished product
**If you wish to layer panna cotta and gelee, you do have to refrigerate 6 hours after each layer is added

No comments:

Post a Comment