Sorry I'm posting late, but I didn't get around to making my Daring Bakers recipe until I returned from my trip to London. I spent 10 days in that amazing city and, although I've just come home, I want to go back already. I can finally check some things off my "to-do" list, such as... go to London, watch an Arsenal game in a London pub, and watch an Arsenal game at the Emirates. But all that aside, let's move on to this month's Daring Bakers challenge.
Blog-checking lines: 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.
Vanilla 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
- 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.
- 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).
- 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.
- Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
- Refrigerate at least 6 hours or overnight. Add garnishes and serve.
2 cups (480 ml) good quality brewed coffee
1/4 cup (60 ml) hot water + 2 tablespoons (30 ml) cold water
1/2 cup (120 ml) (115 gm) (4 oz) granulated sugar
1½ teaspoons (7½ ml) (3½ gm) (1/8 oz) unflavored powdered gelatin
2 teaspoons (10 ml) vanilla extract
- Place granulated sugar and 1/4 c. hot water in a small saucepan. Bring to a boil, stir until the sugar has dissolved.
- Sprinkle gelatin over 2 Tablespoons cold water and let it soften 2 minutes or so.
- Stir the coffee, sugar, hot water, and vanilla into a small metal bowl, add gelatin mixture and stir well until gelatin has dissolved. If pouring over Panna Cotta, be sure that this mixture is no longer hot, it will melt Panna Cotta if it is, let it come to room temperature.
Nestle 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.Melt butter in a medium saucepan, then remove from the heat.
- 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.
- Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
- 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).
- 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).
- Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.