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 loved these recipes. The Panna Cotta was much easier to make than I imagined and turned out really well although I cheated and did it in a glass instead of a mould - I'll need to attempt that part of the challenge next time. I made the chocolate panna cotta and married it with a coffee gelee. I would love to make the vanilla panna cotta with a fruit gelee but my fruit-phobic husband wouldn't have helped me eat it so I'll have to keep that for some time I am having friends round.
The cookies were really tasty too. They spread a LOT in the baking tin but are very tasty.
Chocolate Panna Cotta.
(recipe adapted from Bon Appetit)
240ml whole milk
1 tbsp (7g) unflavoured, powdered gelatine
480ml double cream
145g plain chocolate
1/2 tsp vanilla extract
1. Pour milk into a small bowl, sprinkle gelatine over the top, set aside for 2-5 mins.
2. Place a medium saucepan over medium heat, stir in cream, sugar and vanilla. Bring to a low boil.
3. Add chocolate and whisk until melted. Whisk the milk/gelatine mixture into chocolate cream mixture. Whisk until gelatine has dissolved.
4. Transfer to ramekins or nice glasses for serving.
5. Cover and chill at least 8 hours, or overnight.
(recipe adapted from Gourmet Magazine)
480 ml good quality brewed coffee
60 ml hot water and 2 tbsp cold water
115g granulated sugar
1 1/2 tsp (3 1/2 g) unflavoured, powdered gelatine
2 tsp vanilla extract
1. Place sugar and hot water in a small saucepan. Bring to a boil, stir until the sugar has dissolved.
2. Sprinkle gelatine over 2 tbsp cold water and let it soften for 2 mins or so.
3. Stir the coffee, sugar, hot water and vanilla into a small metal bowl, add gelatine mixture and stir well until gelatine has dissolved.
4. If pouring over Panna Cotta, leave to cool to room temperature first or it will melt the panna cotta.
(adapted from the cookbook "Nestle Classic recipes")
150g unsalted butter
160g quick oats
230g granulated sugar
95g plain flour (I added some extra to subsequent batches which made the hold their shape a little better while baking)
60ml golden syrup
60ml whole milk
1tsp vanilla extract
pinch of salt
250g dark chocolate
1. Preheat oven to 375F/190C/GM5. Prepare your baking sheet with silpat or parchment paper.
2. Melt butter.
3. To the melted butter, add oats, sugar, flour, syrup, milk, vanilla and salt. Mix well.
4. Drop a tbsp full, three inches apart, onto your prepared baking sheet. Flatten slightly with the back of your spoon.
5. Bake for 6-8 mins until the cookies are golden brown. Cool completely on the baking sheets.
6. Melt your chocolate.
7. Spread a tbsp of chocolate on the bottom of your cookie, sandwiching another atop the chocolate. Or you can choose not to sandwich them but simply drizzle the chocolate over the tops.
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