Daring bakers: Honey panna cotta and chocolate florentines
February 27, 2011 § 1 Comment
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 blog has been quiet for a while, but I was finally inspired to do some baking again, especially thanks to the Daring Bakers challenge for February. This month we were challenged to make some creamy panna cotta and some crunchy florentine cookies. I think this is a great dessert combination, so I jumped on board and actually made this dessert twice this month! I was in a bit of a rush to take the photos, so I don’t think they quite do the deliciousness justice, but you’ll get the idea.
For the panna cotta, I went with a somewhat lighter, tangier version and incorporated some yogurt, honey and orange juice. The sweet and chocolately florentines were a really great pairing– I even recommend scooping up some panna cotta with a piece of the florentine– yum!
- 2 cups heavy cream
- 1/4 cup sugar
- 1 envelope (1/4 ounce) unflavored gelatin
- 1/2 cup cold water
- 1 cup plain low-fat yogurt
- 1/2 cup honey
- 1/2 teaspoon vanilla extract
- 1/3 cup fresh squeeze orange juice
- 1/8 teaspoon salt
- 2/3 cup unsalted butter
- 2 cups quick oats
- 1 cup granulated sugar
- 2/3 cup all purpose flour
- 1/4 cup corn syrup
- 1/4 cup whole milk
- 1 tsp vanilla extract
- pinch of salt
- 1½ cups dark chocolate
1. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or a silpat and set aside.
2. Melt butter and let it cool slightly. Add butter to a large bowl.
3. Add the oats, sugar, flour, milk, corn syrup, vanilla extract and salt to the bowl. Mix well to incorporate all ingredients.
4. Drop a tablespoon on to the baking sheet, placing cookies 3 inches apart.
5. Bake for 6-8 minutes, rotating once during baking.
6. Remove from the oven and let cookies cool completely on the baking sheet. (They will be too fragile to remove from the baking sheet until cooled.)
7. Once the cookies have cooled completely, melt the chocolate in the microwave or using a double boiler. Spread the melted chocolate on one cookie and sandwich another cookie on top. Drizzle more chocolate on top if desired.