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.
We were excited to see this month challenge! Pana Cotta is something that neither of us have ever made, let alone eaten.
Deciding on flavours were a bit of a challenge. In the end we each decided to do our own flavours of panna cotta and one recipe of Florentine Cookies.
Krista decided on vanilla panna cotta with a pomegranate gelatin topping, while I chose to make a maple panna cotta topped with maple apple crisp (I am addicted to maple!!).
Both the pana cotta and cookies were straight forward and easy to make. The panna cotta was a bit more time consuming since you need to wait for it to set.
1 cup whole milk
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
3 cups whipping cream (30+% butterfat)
1/3 cup honey (Nicole substituted maple syrup in for the honey)
1 tablespoon 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. Whisking a few times.
3. 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.
4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
5. Refrigerate at least 6 hours or overnight. Add garnishes and serve.
Maple Apple Crisp (From Allrecipes.com)
5 apples – peeled, cored and sliced
3/4 cup maple syrup
1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
1 pinch salt
1/2 cup butter, softened
1. Preheat oven to 375 F
2. PLace apples in a 8×8 inch pan. Toss with syrup. In a separate bowl, mix flour, oats, sugar and salt. Cut in butter until mixture is crumbly. Sprinkle over apples.
3. Bake for 35 minutes or until topping is golden
Place apple crip over set pana cotta and serve!
2/3 cup unsalted butter
2 cups quick oats
1 cup granulated sugar
2/3 cup plain (all purpose) flour
1/4 cup dark corn syrup
1/4 cup whole milk
1 tsp vanilla extract
pinch of salt
1½ cups dark or milk chocolate
1. Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.
2. Melt butter in a medium saucepan, then remove from the heat.
3. 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.
4. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
5. 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).
6. 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).
7. Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.
** We skipped the sandwiching part of this recipe. Instead, we melted butterscotch chips and drizzled them over the cookies. It was very rich, but delicious!!
Everyone really enjoyed these desserts. Thank you to Mallory for the great challenge!!!!