Tuesday, 1 March 2011

Panna Cotta and 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 adn Nestle Florentine Cookies.

I'm not really a fan of Panna Cotta. I much prefer carby desserts over dairy desserts. Saying that, I did actually like this quite a lot. The Panna Cotta was very smooth and creamy. I added scrapings from a vanilla bean to give it a little more vanilla flavour. The seeds sank to the bottom but you could still taste the vanilla throughout. Overall this recipe was simple and quick and tasty. The Florentine cookies were very good. I think I made mine a little too big but they were still yummy! I added cinnamon to mine which gave them a really nice flavour.

Panna Cotta

1 cup whole milk
1 Tbsp unflavoured powdered gelatin (or 4 sheets)
3 cups whipping cream
1/3 cup honey
1 Tbsp granulated sugar
Pinch of salt
Scrapings from a vanilla pod (optional)


Pour the milk into a cold bowl and sprinkle gelatin evenly and thinly over it. Let stand 5 min until softened.

Pour the milk into a saucepan and place over medium heat on the stove. Heat until hot, but not boiling-about 5 min. Whisk a few times as it heats.

Add the cream, honey, sugar, salt, and vanilla. Make sure the mixture doesn't boil. Continue to heat and stir constantly until the sugar and honey dissolve (5-7min).

Remove from heat, allow to sit for a few mins to cool slightly. Pour into glasses or ramekins.

Refrigerate at least 6hrs or overnight.

Strawberry Gelee
1 cup strawberries, rinsed and chopped
1/2 Tbsp water
1/3 Tbsp lemon juice
1 Tbsp sugar
1 sheet of gelatin

Place sheet of gelatin in very cold water to soften for 5-10min.

Combine strawberries, sugar, water and lemon juice in a small saucepan over medium heat. Simmer until strawberries are slightly softened.

Press strawberry mixture through a fine sieve. Drain geltin sheet and add to the strawberry mixture. Mix well.

Cool strawberry gelee until it is at room temperature. Pour onto Panna Cotta and refrigerate until set.

This recipe was adapted from the Laduree Sucre Cookbook

Florentine Cookies

2/3 cup unsalted butter
2 cups quick oats
1 cup granulated sugar
2/3 cup plain flour
1/4 cup dark corn syrup
1/4 cup whole milk
1 tsp vanilla extract
3/4 tsp cinnamon
Pinch of salt

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.

Add the oats, sugar, flour, corn syrup, milk, vanilla, and salt. Drop a small tablespoon full of dough, three inches apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon or a spatula.

Bake in preheated oven for 6-8 min, until cookies are golden brown. Cool completely on baking sheets.

Makes about 2 1/2 dozen Florentines.


Anonymous said...

Yum! I like the idea of adding cinnamon to the Florentine Cookies.

E.K.R said...

Sounds absolutely delicious. :) Your photos look great.

pulpixies said...

Thanks EKR and outoftheoven! The cinnamon was really nice in the cookies

Jill Colonna said...

I adore panna cottas and so glad you've come around to liking them, too. Your Florentine cookies look a superb accompaniment as well. Just discovered your site, great work!