THE DARING BAKERS FEBRUARY 2011 CHALLENGE: Here's to a Creamy Dreamy Crunchy Sweet February!

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.

Yes, it's time for the Daring Bakers' February Challenge! When I first read the challenge, I thought it was better to do it right away because I knew I would be busy and so I accomplished it way ahead of time, but I forgot to post it! So here is my layered chocolate panna cotta with coffee jelly and florentine cookies.

Florentine Cookies
Ingredients:

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

Directions:
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 sheets

6.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).

*I used organic honey instead of dark corn syrup, rolled oats instead of quick oats, and hemp milk instead of whole milk. I also omitted the chocolate and kept my cookies plain.

Panna Cotta

Ingredients:

1 cup (240 ml) whole

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

1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar

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, 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.

Thank you Mallory for this challenge! And bravo to the Daring Bakers for their exquisite panna cotta creations!