2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats
1 cup (240 ml) (230 gm) (8 oz) granulated sugar2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour
1/4 cup (60 ml) dark corn syrup1/4 cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract
pinch of salt1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate
1.Preheat oven to moderately hot 375°F (190°C) (gas mark 5).
2.Prepare your baking sheet with silpat or parchment paper.
3.Melt butter in a medium saucepan, then remove from the heat.
4.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.
5.Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets6.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).
7.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).
Ingredients:1 cup (240 ml) whole
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin3 cups (720 ml) whipping cream (30+% butterfat)
1/3 cup (80 ml) honey1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
pinch of saltDirections:
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, 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.4.Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
5.Refrigerate at least 6 hours or overnight. Add garnishes and serve.