Thursday, March 3, 2011

Florentine's and Chocolate Panna Cotta

I participated in my first Daring Baker's Challenge this month.

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.

Chocolate Panna Cotta
Recipe actually from Bon Appetit:
1 cup whole milk
1 tablespoon (envelope) unflavored powdered gelatin
2 cups whipping cream
1/2 cup sugar
5 oz. bittersweet or semisweet chocolate (3/4 cup)
1/2 tsp. vanilla
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. Remove from heat.
Add chocolate and whisk until melted. Whisk the milk/gelatin mixture into the chocolate cream mixture. Whisk until gelatin has dissolved.
Transfer to ramekins or nice glasses for serving.
Cover and chill 8 hours or overnight.

Nestle Florentine Cookies
2/3 cup unsalted butter
2 cups quick oats
1 cup sugar
2/3 cup flour
1/4 cup dark corn syrup
1/4 cup whole milk
1 tsp vanilla
pinch of salt

PREHEAT oven to 375° F. Line baking sheets with foil.

MELT butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoons, about 3 inches apart, onto foil/parchment-lined baking sheets. Spread thinly with rubber spatula.

BAKE for 6 to 8 minutes or until golden brown. Cool on baking sheets on wire racks. Peel cookies off foil or parchment paper.

After baking and cooling the cookies, I melted a cup of chocolate chips in the microwave and spread about a tablespoon of chocolate onto a cookie and sandwiched it with another cookie.

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