Daring Bakers: Panna Cotta and Florentine Cookies

We had two recipes this month for our Daring Baker challenge; Panna Cotta which means "cooked cream" in Italian and Chocolate Filled Florentine Cookies.

Both recipes were easy to make and didn't require a lot of time. The panna cotta was extremely quick. The gelatin is softened in milk and then heated with cream, honey, and sugar. Once heated, it is refrigerated for 6 hours until firm. Doesn't get much easier than that! I topped my panna cotta with fresh blueberries and thought it was delicious and very creamy.

The florentine cookies were also pretty quick to throw together. All the ingredients are mixed together on the stove. Once mixed, the cookies bake in the oven for about 6 minutes. After they have cooled, they are sandwiched together with chocolate. A yummy oatmeal cookie with chocolate... you can't beat that!

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.



Panna Cotta

1 cup whole milk
1 tablespoon unflavored powdered gelatin
3 cups whipping cream (30+% butterfat)
1/3 cup honey
1 tablespoon granulated sugar
pinch of salt

Directions:

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.


Florentine Cookies

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
1½ cups dark or milk chocolate

Preheat oven to 375°F. 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).

Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.