Chocolate Panna Cotta & Florentine Cookies – A Daring Bakers Challenge

Ingredients:
1 cup (240 ml) whole milk
1 tablespoon (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
2 cups (480 ml) whipping cream (30+% butterfat)
½ cup (115 gm) (4 oz) sugar
¾ cup (145 gm)(5 oz) bittersweet or semisweet chocolate
½ teaspoon (2½ ml) vanilla extract

Directions:
Step 1: Pour milk into a small bowl, sprinkle gelatin over the top, and set aside for 2-5 minutes
Step 2: Place a medium saucepan over medium heat, and stir in cream, sugar, and vanilla. Bring to a low boil.
Step 3: Add chocolate and whisk until melted. Whisk the milk/gelatin mixture into the chocolate cream mixture. Whisk until gelatin has dissolved.
Step 4: Transfer to ramekins, nice glasses, or dessert cups for serving.
Step 5: Cover and chill for at least 8 hours, or overnight

Nestle Florentine Cookies

Ingredients:
2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter
2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats
1 cup (240 ml) (230 gm) (8 oz) granulated sugar
2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all-purpose) flour
1/4 cup (60 ml) dark corn syrup
1/4 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

Directions:
Step 1: Preheat the oven to  375°F (190°C)  Prepare your baking sheet with Silpat or parchment paper.
Step 2: Melt butter in a medium saucepan, then remove from the heat.
Step 3: Add oats, sugar, flour, corn syrup, milk, vanilla, and salt to melted butter, and mix well.
Step 4: Drop a tablespoon full, or ( use a small scooper) three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.

Step 5: Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
Step 6: While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 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).  Skip this step if going to use a prepared spread such as Nutella.
Step 7: Peel the cookies from the Silpat or parchment and cool on a wire rack.

Step 8: Spread a tablespoon of chocolate or prepared spread on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.

This recipe will make about 2 1/2 – 3 dozen sandwiched Florentine cookies.

Notes & Tips:

• Don’t want to put a filling in between your cookies then drizzle the tops with chocolate or white chocolate.
• Try using frosting to sandwich in between cookies.
• I didn’t like how the cookies were not evenly browned.
• I didn’t use dark corn syrup in the cookies because I was out, I think the taste and color would be better had I used it.
• I bake the cookies on both parchment paper and a Silpat sheet, the Silpat cooked more evenly.
• For a crowd of people try using shot glasses for the panna cotta