Florentine Cookies and a Pomegranate Panna Cotta

Florentine Cookies
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.

Florentine Cookies
I thought the combination of panna cotta and cookies was a bit odd but I’d never made either before so I was looking forward to it. The cookies are so easy to make. It took me about an hour to make these on a weeknight. I made the panna cotta on the weekend.
2/3 cups butter
2 cups quick oats
1 cup granulated sugar
2/3 cup plain flour
1/4 dark corn syrup (I used golden syrup)
1/4 cup milk
1 tsp vanilla
1/4 tsp salt
*Optional extra – I added some extra chopped hazelnuts and toasted almonds to the batter. I think these need a little something extra as they’re a little plain without it.
1 cup dark chocolate
1. Preheat oven to 375 F/190 C. Line baking sheet with parchment paper (I didn’t bother as I have an excellent non stick baking sheet).
2. Melt the butter in a medium sized sauce pan, remove from the heat and add the oats, sugar, flour, golden syrup, milk, vanilla and salt. Mix well with a wooden spoon.
Florentine Cookies
3. Drop tablespoons on the baking sheets 3 inches apart. Press down on each mound slightly with a fork or back of a spoon.
Florentine Cookies
4. Bake for 6 to 8 minutes or until golden brown. Cool slightly before moving to a wire rack to cool completely.
5. Place the chocolate in a microwave safe bowl and heat for 30 second intervals. Pour into squeezy bottle and drizzle over top of each cookie. Chocolate can also be sandwiched between 2 cookie.
Florentine Cookies
The panna cotta wasn’t that hard to make but it took awhile to make because I had to wait for the bottom layer to set and then for the top layer to set.
Pomegranate Panna Cotta
This is also the first time I’ve actually eaten a panna cotta. I prefer cake but the bottom layer was rich and creamy and the top pomegranate layer gave it a little bit of tartness.
Pomegranate Panna Cotta

Pomegranate Panna Cotta
adapted from Giada de Laurentiis

1 cup whole milk (I used semi skimmed)
1 tbs powdered gelatine
3 cups double cream
1/3 cup honey
1 tbs sugar

1. Place the milk in a bowl. Sprinkle in the gelatine powder and leave for 5 minutes.

Pomegranate Panna Cotta

2. Pour the milk into a medium sized sauce pan over medium low heat and stir until the gelatine dissolves (don’t boil the milk). Add in the rest of the ingredients and stir for 5 minutes.

Pomegranate Panna Cotta
3. Remove from the heat and pour into glasses (or wine glasses). Refrigerate for several hours until set.
Pomegranate Panna Cotta
Pomegranate Gelatine
adapted from Graces Sweet Life
1 1/2 tsp powdered gelatine
1/4 cup boiling water
1 cup pomegranate juice
1 tsp caster sugar
1. In a small bowl stir together the boiling water and gelatine until it’s dissolved
2. Stir in the pomegranate juice and sugar until combined. Pour over the set panna cotta and refrigerate for several hours.
Can’t wait to see what next months challenge brings!

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