February 2011 Challenge - A Lucious Italian Dessert

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.

Ingredients :

Maple Panna Cotta

240 ml whole milk

7 g unflavored powdered gelatin
720 ml heavy/double cream
80 ml maple flavoured golden syrup
1 tablespoon granulated sugar

Pecans for decoration

pinch of salt  

Chocolate Panna Cotta

240 ml whole milk
7 g unflavored powdered gelatin
480 ml double/heavy cream
115 g sugar
145 g chocolate
½ teaspoon coffee


Maple-Pecan Florentines

150 g unsalted butter
160 g quick oats
230 g granulated sugar
95 g plain flour
60 ml maple flavoured golden syrup
60 ml whole milk
35g pecans

Chocolate Chip Coffee Florentines

150 g unsalted butter
160 g quick oats
230 g granulated sugar
95 g plain flour
60 ml corn syrup
60 ml whole milk
1 tsp coffee
250 g  milk chocolate chips

Method :

Part 1 : Maple Panna Cotta

1. In a cold container / bowl, pour in milk and sprinkle over gelatin. Leave this to stand for 5 minutes.

2. Mix together cream, syrup, sugar and salt.

3. Pour milk/gelatin mix into a small pot over medium heat.

4. Heat until hot, but not boiling, adding in the cream/syrup/sugar/salt mix.

5. Continue to heat, stirring for 5 to 7 minutes until all is dissolved. Again, do not allow to boil.

6. Remove from heat and allow to cool to room temperature.

7. Add some pecans to the bottom of serving dishes.

8. Pour panna cotta into serving dishes and refrigerate for 6+ hours.

Part 2 : Chocolate Panna Cotta

1. Pour milk into a small cold bowl and sprinkle over gelatin, leave to stand for 2 to 5 minutes.

2. In a pot over medium heat, combine cream, sugar and vanilla.

3. Bring to a low boil.

4. Add chocolate and whisk until melted.

5. Whisk in milk/gelatin mix and continue until smooth.

6. Remove from heat and allow to cool to room temperature.

7. Pour into serving dishes and refrigerate for 8+ hours.

Part 3 : Florentines

1. Melt butter over a low heat.

2. Remove from heat and add in oats and flour, stir together.

3. Add milk and combine.

4. Add sugar and combine.

5a. For maple-pecan version, add maple flavoured golden syrup.
5b. For coffee chocolate chip version, add corn syrup and coffee.

6b. Stir in chocolate chips.

7a. Drop a teaspoon of the mix onto a baking tray and top with pecan.

7b. Drop a teaspoon onto a baking tray.

8. Bake at 190 degrees Celsius in a fan oven for 6 to 8 minutes until crisp and golden!


Final Result!

The panna cotta was smooth and creamy, and the florentines gave an amazing contrasting texture. My favourite was the chocolate panna cotta which was rich and full of chocolatey goodness!