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.
All the recipes are here.
Thanks MissMallory for coming up with this delightful challenge. I love having the panna cotta and Florentine cookies together, the contrasting textures of smooth, creamy, and crunchy are just perfect. I made the vanilla panna cotta and topped it with slightly bitter orange gelée, orange slices, and a drizzle of caramel sauce. For the Florentine cookies, I made some into milk chocolate filled sandwiches, drizzled some with chocolate, and rolled a few into cigar shape which is not an easy thing to do because they set pretty quickly. I bake 2 at a time in the toaster oven and use a small offset spatula to lift and guide the still warm and very fragile cookies onto the handle of a wooden spoon resting across the cookie sheet over the 2 cookies.
vanilla panna cotta with a layer of blood orange gelée
milk chocolate filled Florentine cookie sandwixhes
drizzled with milk chocolate
I use a one-tablespoon cookie/ice cream scoop for even-sized cookies
And I couldn't resist making a panna cotta with my favorite Nutella. I crushed the cookies that broke and scattered them on the plate. The crumbs add a crunch to the creamy panna cotta.
Nutella Panna Cotta, rolled Florentine cookie and crumbs, a sliver of hazelnut brittle
Nutella Panna Cotta
1½ teaspoons unflavored gelatin powder
water
1 ounce finely chopped bittersweet chocolate
1 cup Nutella
½ teaspoon kosher salt
1½ cups heavy cream
½ teaspoon vanilla extract
1 cup whole milk
- In a medium bowl, whisk gelatin with 4 tablespoons cold water.
- Place chopped chocolate in another medium bowl.
- In a large bowl, combine Nutella and salt.
- In a small saucepan over medium heat, bring cream to a boil. Pour half the cream over gelatin mixture and whisk gently to combine; stir in vanilla. Pour remaining cream over chopped chocolate; whisk until smooth. Combine the two mixtures and whisk well.
- Pour a third of the gelatin-chocolate mixture over Nutella; beat using an electric mixer on low speed until a smooth paste forms. Pour in remaining mixture and milk; beat until fully combined.
- Strain through a fine-mesh sieve into six lightly oiled ramekins. Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight.