Panna Cotta and Florentines (Daring Bakers)Posted 27 February 2011 by Debbie
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.
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.
Warm the milk and gelatin in a pan over a medium heat for about 5 mins, whisking, without letting it boil.
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.
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.
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.