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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.
This was the perfect challenge for February! I made Vanilla Bean Panna Cotta hearts with Strawberry Coulis and Florentine Heart Cookies for Valentine’s Day. Strawberry coulis is a fancy name for a strawberry sauce that has been strained so it doesn’t have any seeds. Panna Cotta is a smooth, creamy, sensual dessert that is an ideal end to a romantic meal.
I followed the given recipes except I substituted agave nectar for the honey and added a teaspoon of vanilla bean paste in the Panna Cotta. Like many others, my cookies spread too much so I added a bit more flour and staggered them on the cookie sheet baking only 8 on a sheet. After they were baked my husband cut them out with a metal cookie cutter.
We’d never had Florentines before and we loved this light, crispy, sweet cookie. We couldn’t stop eating the bits that were cut off. The leftover bits would be a fabulous topping for a sundae.
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Strawberry Panna Cotta
Equipment
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)
- ⅓ cup 80 ml honey (I used agave)
- 1 tablespoon 15 ml (15 gm) (½ oz) granulated sugar
- 1 teaspoon vanilla or vanilla bean paste
- pinch of salt
Instructions
- 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.
- 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).
- Next, add the cream, honey, sugar, vanilla 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.
- Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
- Refrigerate at least 6 hours or overnight. Add garnishes and serve.
Nutrition
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Nestle Florentine Cookies
Ingredients
- ⅔ cup 160 ml (150 gm) (5.3 oz) unsalted butter
- 2 cups 480 ml (160 gm) (5 ⅔ oz) quick oats
- 1 cup 240 ml (230 gm) (8 oz) granulated sugar
- ⅔ cup 160 ml (95 gm) (3? oz) plain (all purpose) flour ( I used 1 cup)
- ¼ cup 60 ml dark corn syrup
- ¼ 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
Instructions
- Preheat oven to moderately hot 375°F (190°C) (gas mark 5). 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 tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.
- Bake in preheated oven for 6-8 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 ½ 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).
- 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).
- Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.
- This recipe will make about 2 ½ – 3 dozen sandwiched Florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).
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Strawberry Coulis
Ingredients
- Strawberry Coulis
- 3 cups strawberries diced
- ½ cup sugar
- ¼ teaspoon orange zest
- 2 tablespoons water
Instructions
- In a medium saucepan, combine all the ingredients and bring to a boil. Once it is boiling and the sugar has been dissolved, turn off the heat.
- Purée until smooth with an immersion blender or transfer the mixture to a blender and purée until smooth. Strain through a mesh strainer to remove the seeds.
- Store in a sealed container in the refrigerator for up to 1 week or freeze to use at a later date.
Thanks Mallory for a fabulous challenge! Please visit the Daring Kitchen to see a slideshow of the fabulous desserts the Daring Bakers created for this challenge and additional tips and recipes.
Lorraine @ Not Quite Nigella
Aww I love the ruffled heart molds mum! You did a beautiful job! 😀 xxx
Sarah, Maison Cupcake
That’s gorgeous Barbara! Really pretty and perfect for Valentine’s. Love the red jus under the panna cotta too.
Namratha
Gorgeous presentation, I would have a hard time eating it, its way tooo pretty! 🙂 Very nicely done!
teresa
oh my goodness, i don’t think you could have made that any prettier! such a lovely and delicious dessert!
Lindsey @ Gingerbread Bagels
Your photos are so beautiful. I love the heart shape of the panna cotta and florentine cookies! The strawberry coulis sounds so good. 🙂
Kim
Beautiful photos and a beautiful dessert, Barbara! Nice job on the challenge!
sadaf
these are so gorgeous well done for florentine perfect one.
Jordan
Florentines are quite delicious. I just wish I wasn’t lactose intolerant or I’d try the Panna Cotta.
Stephanie Miskew
Wow – these look positively beautiful and delicious!
Asha@FSK
B… I saw this photo on the DB site and been waiting for the day so I can tell you
how stunning it is!!! Just LOVE the flavors and the presentation.. soooo cute! :)))
I am curious about the agave nectar. I have been hearing a lot about it recently. how is the taste?
Bonnie
Barbara, This is beautiful!!!! I love the little tiny florentine hears. I make a similar recipe but never thought to cut them out. I have never made panna cotta. I think I must try.
cindy harris
Barbara, your food always looks so yummy! Something like this would be way out of my comfort zone–I guess that’s why we join baking groups! Maybe I will try it. Have a great day.
Renata
So cute. I love the contrast of the white Panna Cotta with the vibrant red of the coulis. And the heart shaped Florentines are adorable. I wish my Florentines had spread more to be thinner. They ended up like cookies, however, they were addictive.
Faith
Beautiful panna cotta, Barbara. The strawberry coulis is the perfect touch, both with flavor and color.
Paula
Beautiful dessert. Serving everything in heart shapes is perfect for this time of year and your colour choice with the fruit is stunning.
Nisrine, Dinners & Dreams
I could celebrate Valentine’s Day all over again with these coeurs de crème. I will definitely bookmark this for next year. Super cute and delicious too I’m sure. Love the coulis on the plate!
shaz
Ah, I knew I should have checked the forums, I thought I was the only one with spreading cookies! And of course, I had decided to tweak the first batch I made by using brown sugar instead, which contributed to major spread. Cutting the cookies out with a cookie cutter at the end is such a brilliant idea, they look beautiful. Well done on the challenge Barbara 🙂
Anita Menon
Sensational!
Don’t know if I can dare… try these..lovlies
Wonderful work and a beautiful blog.
Rosa
Beautiful! You did a great job. Your panna cotta and cookies look perfect.
Cheers,
Rosa
Cakelaw
The heart shaped florentine and heart shaped panna cotta are so cute – and the white and red is visually beautiful.