It is that time of the month again; here is the next Daring Bakers challenge.
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.
This is the first time I have made Panna Cotta and the only reason why I have not made it before then is because every time I have ordered it at a restaurant I have never liked it. Could be because they put gelatin like things on top of it or the flavor is wrong. I am not sure, I hate gelatin. But now I love Panna Cotta. This recipe here is fabulous. It was just like a smooth and creamy chocolate pudding. Delishhh!
Also Florentine Cookies are almost as these Swedish Oatmeal Wafers, but the difference is that in the Swedish version we use butter, egg, baking powder and very little flour. So it makes them thinner and crispier. Florentine cookies do not use butter, eggs, or baking power but instead milk and syrup and then a lot more flour so they are not as crispy but more chewy cookies.
I love both cookies, they are both very versatile you can add anything in between them chocolate, whipped cream etc. Also very easy to shape as well, as soon as you get them out of the oven put them on any form and they will make the shape of the form. If you make them half circle you can even fill them with things.
So after thinking of what would go with Chocolate Panna Cotta I decided that a great addition is coconut. I decided to make a Plain chocolate Panna Cotta with coconut Florentine cookies. Since I am a chocolate and coconut love to me this combination was heaven.
Chocolate Panna Cotta
Recipe adapted from Bob Appetit
Yields: 6-8 servings | Prep Time: 20 minutes | Cooling: 4-6 hours
1 cup (240 ml) whole milk
1 tbsp unflavored powdered gelatin
2 cups (480 ml) whipping cream
½ cup (115 g) sugar
¾ cup (145 gm) bittersweet chocolate
½ teaspoon (2½ ml) vanilla extract
Pour milk into a small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes. Make sure it is a think layer and no lumps.
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 4-6 hours, or overnight
If you would like to unmold your Panna Cotta from a ramekin simply run a knife along the edge, dip the ramekin in a bit of hot water, then invert onto your serving platter.
Coconut Florentine Cookies
Recipe from the cookbook “Nestle Classic Recipe”
Yields: 40 cookies | Prep Time: 20 minutes | Cook Time: 6-8 minutes
2/3 cup (150 g) unsalted butter
2 cups (480 ml) quick or regular oats
1 cup (240 ml) granulated sugar
2/3 cup (160 ml) 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) coconut flakes
Preheat oven to moderately hot 375°F (190°C). 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, salt, and coconut. 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.
Peel the cookies from the silpat or parchment and place face down on a wire rack or form if you want to shape your cookies.
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