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Daring Bakers February 2011: Panna cotta and Fiorentina

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 Giada De Laurentiis recipe Florentine Cookies and Nestle.

this month's challenge is twofold as you can see, although preparations are two super easy and quick to do.

For the panna cotta wanted to do something relatively original but complicates the life and remembered a mint version I saw in a magazine last year in Italy. That was accompanied by a chocolate sauce, but as we had to make cookies with chocolate I chose to avoid overdose.

Panna cotta with mint

Ingredients:

500 ml of whipping cream (minimum 36% fat)

3 sheets of gelatin

6 tablespoons sugar

2 tablespoons liqueur mint

Dye (optional)

Preparation:

Dissolve the gelatin in a cup heat the cream while remaining low heat with sugar. When the cream is about to descend to reach the boiling heat and add the cup of cream with the gelatin dissolved. We lose a couple of minutes until it is fully mixed. Remove from heat, add the mint liqueur (and food coloring, if any), stir until the mixture has a homogeneous color or ramequines deal in custard cups.

refrigerator a minimum of 12 hours, unmold and serve.

Nestlé Florentines (Biscotti fiorentini)

Ingredients:

150 grams of butter

2 cups rolled oats

1 cup sugar

2 / 3 cup flour

1 / 4 cup honey (dark corn syrup added)

1 / 4 cup milk

1 teaspoon vanilla extract

1 pinch of salt

250 grams of chocolate coverage

Preparation:

Preheat oven to 180 º. Line two baking sheets with parchment paper.

Melt butter. Incorporate this order carefully stirring after each ingredient, oat flakes, sugar, flour, sifted before, honey, milk, vanilla and salt.

Place teaspoons of dough on baking sheets, leaving a gap of at least 5 cm between them (scatter a lot!) Bake for 6-8 minutes, or until well browned ( if we get honky be rubbery and the interesting thing is that squeak)

Once cold paint the base of each cookie with melted chocolate. Then, if you have time and inclination, once the chocolate has hardened completely, give them around and they do a few threads of chocolate on top.