Chocolate Panna cotta with Florentine Cookies – Daring Bakers Challenge February 2011

February 27th, 2011

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.

Both the chocolate panna cotta and florentine cookies were a bit hit this month. I was grateful that both were very quick recipes, as I’ve said in previous posts – our garden has gone crazy this spring and summer and we have been spending much of our time trying to sort it out, and the rest of our time has been spent with family. The panna cotta has already been requested again, with some people saying it tasted like a chocolate mousse.

I tried to out-turn the panna cottas – like I have before, although they didn’t have enough gelatine for the tall ones to stand, and the ones from the glasses ended up looking a little naughty (some dark chocolate chocolate fell to the base of the glass – I’ll leave the imagery to your imagination).

Thanks again to the Daring Bakers and our hosts every month!

My notes: I found the panna cotta served 8-10 people. I accidentally made my florentine cookies a little big, so they look a little longer to cook and made a few less than expected. I also made some large rectangles of florentines, so they could be cut into clean rectangles after cooking.

Chocolate Panna Cotta

Recipe adapted from Bon Appetit

1 cup (240 ml) whole milk
1 tablespoon (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
2 cups (480 ml) whipping cream (30+% butterfat)
½ cup (115 gm) (4 oz) sugar
¾ cup (145 gm)(5 oz) bittersweet or semisweet chocolate
½ teaspoon (2½ ml) vanilla extract

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

Place a medium saucepan over medium heat, stir in cream, sugar and vanilla. Bring to a low boil.

Add chocolate and whisk until melted. Whisk the milk/gelatin mixture into chocolate cream mixture. Whisk until gelatin has dissolved.

Transfer to ramekins, or nice glasses for serving.

Cover and chill at least 8 hours, or overnight

Nestle Florentine Cookies

Recipe from the cookbook “Nestle Classic Recipes”, and their website.

2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter
2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats
1 cup (240 ml) (230 gm) (8 oz) granulated sugar
2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour
1/4 cup (60 ml) dark corn syrup
1/4 cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract
pinch of salt
1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate

Preheat oven to moderately hot 375°F (190°C) (gas mark 5). 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.

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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10 Comments

  1. muppy says:

    Looks delicious! I like the sound of chocolate panna cotta.

  2. Cakelaw says:

    Beautiful presentation Anita – a very elegant dessert.

  3. Jenni says:

    Wonderful job! Your panna cotta looks great in the cocktail glasses! I like how you drizzled the chocolate over the cookies instead of making sandwiches!

  4. Laura says:

    The chocolate panna cotta looks very elegant in the glass, and in your earlier post, the turned out panna cotta looked very cool. Very funny about how the turned out panna cotta look suggestive.

  5. Kim says:

    You panna cotta and cookies look great! I also love the vanilla one you made previously, great shape. Nice job on the challenge!

  6. Jeanne says:

    The chocolate panna cotta looks beautiful, and I love the different shaped florentines. Excellent job on this challenge!

  7. Michelle says:

    I too enjoyed the chocolate panna cotta. Yours are beautiful and I’m loving your florentines! So pretty!

  8. Cheeky Chops says:

    Gives me a great idea for a vegetarian version. Looks to have come out very well. I wish we had something similar to the Baker’s Challenge in London!

  9. Simona says:

    I like the glasses you chose to serve the panna cotta. The whole presentation looks very elegant. I think chocolate will be my next try in the panna cotta department. Very nice job!

  10. sweetlife says:

    I love the look of the choclate behind the blue, a perfect presentation!!

    sweetlife

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