This is my first Daring Bakers' Challenge, and I can't wait to make some awesome dessert again next month! This was so much fun! If you are not familiar with the challenge, you can read more about The Daring Kitchen here. (Dear Weight Watchers Diet, please stop reading here. I'll get back to you next week. Thanks!)
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. I made a chocolate variation of the Panna Cotta topped with a Coffee Gelée, and I'm still in heaven!
THE RECIPES and DIRECTIONS for Chocolate Panna Cotta topped with Hazelnut Coffee Gelée and served with Florentines:
Chocolate Panna Cotta (adapted from Bon Appetit)
1 cup whole milk
1 T. (1/4 oz) unflavored powdered gelatin
2 cups whipping cream
1/2 cup sugar
3/4 cup bittersweet chocolate
1/2 tsp. vanilla extract
Pour milk into 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. Whisk the gelatin mixture into chocolate mixture until gelatin has dissolved.
Transfer to nice glasses for serving. (I used martini glasses.) Chill for 2-3 hours before adding Coffee Gelée.
Coffee Gelée (adapted from Gourmet Magazine)
2 cups good quality brewed coffee (I used Hazelnut)
1/4 cup hot water plus 2 T. cold water
1/2 cup sugar
1 1/2 tsp. (1/8 oz) unflavored powdered gelatin
2 tsp. vanilla extract
In a small bowl, sprinkle gelatin over 2 T. cold water. Set aside for about 2 minutes.
In a small saucepan over medium heat, combine sugar and 1/4 cup hot water. Bring to a boil, stirring until sugar dissolves. Remove from heat. Add coffee and vanilla. Add gelatin mixture and stir until gelatin dissolves. Let mixture cool until it reaches room temperature.
Remove Chocolate Panna Cotta from refrigerator after it has chilled for at least two hours or until top is set. Pour room temperature Coffee Gelée over the top. Return to the refrigerator for 4-6 hours. Garnish with whipped cream.
2/3 cup unsalted butter
2 cups quick oats
1 cup sugar
2/3 cup flour
1/4 cup dark corn syrup
1/4 cup whole milk
1 tsp. vanilla extract
pinch of salt
1 1/2 cups milk chocolate chips
Preheat oven to 375º. Line baking sheet with parchment paper.
Melt butter in medium saucepan over medium heat. Remove from heat and add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon-full, three inches apart on baking sheet. Bake for 6-8 minutes or until golden. Cool completely.
Melt chocolate in microwave-safe dish on 70% for 1 to 1 1/2 minutes, stirring at intervals. Drizzle chocolate over cookies or spread between two cookies to form sandwich.
ENJOY! I know I have! (Dear Diet, I hope you stopped reading a long time ago….)
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