Wednesday, March 2, 2011

Panna Cotta and Florentine Cookies

I have been missing blogging scene recently due to birth of my second child - a baby boy. As many of you can relate to the changes a new born brings in your life and therefore the missing posts. I was able to pull myself back up with Daring Bakers this month's challenge. Luckily for me, this challenge was pretty simple. Panna Cotta - an Italian creamy dessert that was paired with crunchy florentine cookies. Pretty simple, yes but my cookies weren't perfect.

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.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.

Here are a few points I would like to mention before I post the recipe:

1. Panna Cotta is extremely easy dessert and can be altered for almost any flavor either within it or layered with gelee.Very versatile.
2. Due to its creamy and melt-in-mouth texture, it should ideally be paired with something crunchy. Cookies, tarts and even I was thinking of pralines.
3. My cookies didnt turn out as they should, didnt spread at all, the final mixture was more of dough like rather than thin. May be some issue with my butter. I think there was some shortening in it.
4. Nevertheless, it really nice and I am going to try different flavors with this. The following recipe is more kinda honey panna cotta.
5. Although people have tried unmoulding it but I didnt and I think its gonna be tricky. For now I am ok with set-in dessert.

I have to read the other DBs posts and then I will know more about this dessert.
For now, check out this easy dessert and enjoy.

Vanilla Panna Cotta (or Honey Milk Panna Cotta)

1 cup (240 ml) whole milk
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
3 cups (720 ml) whipping cream (30+% butterfat)
1/3 cup (80 ml) honey
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
pinch of salt

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).
4. 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.
5. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
6. Refrigerate at least 6 hours or overnight. Add garnishes and serve.

Florentine Cookies

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.
1. Melt butter in a medium saucepan, then remove from the heat.
2. 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. 
3. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
4. 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).
5. 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). 
6. Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate


  1. delicious panna cotta looks wonderful

  2. Mmm, such a nice elegant dessert and the cookies provide a nice contrast in texture. I have a sweet treat linky party going on at my blog until tomorrow night and I'd like to invite you to stop by and link your treats up.

  3. this looks good will try soon :)
    btw nadia, i wanted you to have a look at this

    its a nice different thing, thought youd like to try it :)


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