Daring Bakers Challenge - Panna Cota and Florentines!

PARA LER EM PORTUGUÊS, POR FAVOR, CLIQUE AQUI.

Daring Baker’s this month was hosted by Miss Mallory, from “A sofa in the kitchen”, and she challenged us to make pana cota and florentines cookies.
Pana Cota is a delicious neutral creamy dessert. It’s a very versatil recipe, so you can add chocolate, vanilla, honey, or any other flavour that you like!
But what really makes the difference in this recipe, is the top.
You can top it with jam, syrup or gelée, that what was my choice.
I made strawberry gelée, that is like a strawberry jam that you add gelatine.
But what I had really enjoyed in this challenge was the florentines cookies! I don’t know why, but I think I’m more a cookie person, than a dessert person.
Florentines are chunky oat and chocolate sandwich cookies! Very yummy!
And the combination of the creamy of the pana cota and the chunky of the florentines are just awesome!
Thank you Miss Mallory for the great challenge!



Vanilla Panna Cota:

Ingredients

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 (I omitted)
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar (I used 3 Ts)
I added 1 vanilla bean
pinch of salt

Directions:
1. 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.
2. 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).
3. Next, add the cream, honey (I omitted), sugar, vanilla (bean and grains) 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.
4. Remove from heat, allow it to sit for a few minutes to cool slightly. Remove the vanilla bean. Then pour into the glass or ramekin.
5. Refrigerate at least 6 hours or overnight. Add garnishes and serve.

Fruit Gelée:

Ingredients: 1 cup (240 ml) (230 gm) (8 oz) fruit (strawberries, raspberries, mango, blackberry, etc.)
*Note: Certain fruits interact with gelatin and stop it gelling like pineapple and kiwi etc.
3 tablespoons (45 ml) water 1/4 cup (60 ml) (60 gm) (2 oz) granulated sugar
1½ teaspoons (7½ ml) (3½ gm) (1/8 oz) unflavored powdered gelatin

Directions:
1. Sprinkle gelatin over water.
2. Place fruit and sugar in a small saucepan and simmer until sugar has dissolved. Now mix the gelatin into the strawberry mixture and stir until gelatin has dissolved.
3. Remove from heat and allow to cool (close to room temp, again, if you're planning on layering on pouring on top of your Panna Cotta, a hot mixture will also heat up your chilled Panna Cotta).

Florentines 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