Panna Cotta and Florentines (Daring Bakers)

Posted 27 February 2011 by

It’s time for February’s Daring Bakers challenge. Unfortunately real life got in the way a little this month, and I will need to do this one again to get the full range of photos!

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.

Florentine with chocolate drizzled on

I’m not too keen on Florentines usually, but luckily this recipe was a little different.

Vanilla Panna Cotta

This recipe is from Giada De Laurentiis

  • 240 ml whole milk
  • 7 g powdered gelatin
  • 720 ml whipping cream
  • 80 ml honey
  • 15 g granulated sugar
  • pinch of salt

Pour the cold milk into a bowl, sprinkle over the gelatin and leave for 5 minutes.

yellow gelatin powder sprinkled over milk to make panna cotta

Warm the milk and gelatin in a pan over a medium heat for about 5 mins, whisking, without letting it boil.

whisking gelatin and hot milk

Add the cream, honey, sugar and salt and heat for a further 5-7 minutes until the ingredients have all dissolved in the milk. Let the mixture cool slightly and then pour into your serving dishes, glasses or ramekins. Refrigerate for at least 6 hours, or overnight.

glasses filled with panna cotta, refrigerating

Florentines

This recipe is from “Nestle Classic Recipes”

  • 150 g unsalted butter
  • 160 g quick oats
  • 230 g granulated sugar
  • 95 g plain flour
  • 60 ml corn syrup (or golden syrup/treacle)
  • 60 ml whole milk
  • 1 tsp vanilla extract
  • pinch of salt
  • 250 g chocolate

Melt the butter in a saucepan. Stir in the oats, sugar, flour, syrup, milk, vanilla, and salt. Mix well.

mixing ingredients to make florentinesSpoon the Florentine mixture onto baking parchment on a baking tray.

Spoonfuls of florentine mixture waiting to be bakedLeave plenty of room for each of the Florentines to spread out as they bake. Bake at 190°C for 6-8 minutes until golden brown.

baked florentinesMeanwhile, melt the chocolate. When the Florentines are cool, decorate them with chocolate.

Florentine with chocolate drizzled on

Unfortunately my panna cotta was a bit of a disaster because they didn’t set in 6 hours, and I didn’t have time to let them set. In future I would leave them overnight. They were delicious and creamy, even though they were quite  runny.

 

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5 Responses to Panna Cotta and Florentines (Daring Bakers)

  1. Medeja says:

    Panna cotta is really something tempting.. 🙂 I guess already few years Im planning to make it 😀 planning still

  2. debs says:

    the florentines look lovely…mmmmm

  3. Jenny says:

    The runny panna cotta made excellent ice cream.

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