Florentine Cookies and Chocolate Pana Cotta -Daring Baker’s February’11 Challenge

I think this one is one of the very few DBC’s which has taken me very less time to make. I made both the challenges today and everyone loved it.

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.

First batch of cookies -I wanted to reduce the sweetness so reduced sugar and corn syrup. Since the mixture was too dry,I added little more milk which inturn made the oats soften resulting in a thick/fat cookies without no crunchiness:(.Boo hoo!

So I baked fresh ones today,following the exact recipe given by Mallory. And here it is:)

NESTLE FLORENTINE COOKIES

Ingredients:
2/3 cup unsalted butter
2 cups quick oats
1 cup granulated sugar
2/3 cup plain (all purpose) flour
1/4 cup dark corn syrup ( I used light syrup)
1/4 cup whole milk
1 tsp vanilla extract
pinch of salt
1½ cups dark or milk chocolate (for decoration)

Directions:

Preheat oven to moderately hot 375°F. 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 teaspoon full,three inches (75 mm) apart,onto your prepared baking sheet. Flatten slightly with the back of your teaspoon,or use a spatula.

Bake in preheated oven for 6-8 minutes( mine actually took only 4 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). Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper.

Spread a tablespoon of chocolate on the bottom/flat side of your cookie,sandwiching another (flat end) cookie atop the chocolate. (I drizzled the chocolate only in the first batch of cookies).

CHOCOLATE PANA COTTA

Recipe adapted fro Bon Appetit

Ingredients:
1 cup (240 ml) whole milk
1 tablespoon (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
2 cups (480 ml) whipping cream (30+% butterfat)
½ cup (115 gm) (4 oz) sugar
¾ cup (145 gm)(5 oz) bittersweet or semisweet chocolate
½ teaspoon (2½ ml) vanilla extract

Directions:

Pour milk into a small bowl,sprinkle gelatin over the top,set aside for 2-5 minutes . Place a medium saucepan over medium heat,stir in cream,sugar and vanilla. Bring to a low boil. Add chocolate and whisk until melted( this took a very long time for me). Whisk the milk/gelatin mixture into chocolate cream mixture. Whisk until gelatin has dissolved.Transfer to ramekins,or nice glasses for serving. Cover and chill at least 8 hours,or overnight.

Verdict :Easy Breezy Challenge. The cookies were crunchy munchy and very easy to bake. On the other hand the Pana Cotta was soft,creamy and chocolaty:). Not to forget both tasted very great:).

Loved it!. Now I plan to try and make some Vanilla Pana Cotta.