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)
1/3 cup (80 ml) honey, I ommited the honey
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar, I increased the sugar to 1/2 cup
pinch of salt
1 scraped vanilla bean
Directions:
1.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.
2.Pour the milk (at this point I added the scraped vanilla bean) 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).
3.Next, add the cream, honey, sugar, 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. I divided the cream and whipped half up to soft peaks and warmed the other half as the recipe states. I let the warmed cream/milk mixture cool before mixing in the whipped cream.
4.Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
5.Refrigerate at least 6 hours or overnight. Add garnishes and serve.
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:
Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.
1.Melt butter in a medium saucepan, then remove from the heat
2.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
3.Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Mine took about 15 minutes to become golden brown. Cool completely on the baking sheets
4.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).
5.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
6.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 1/2 – 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).
Check out our host Miss Mallory at A Sofa in the Kitchen and all my other Daring Baker friends who have excelled with the panna cotta and florentines this month!
I love panna cotta….. and yours is wonderful!!!
But what time is it now over there???
Here it's 5 pm on saturday!!!
Hugs, baci, Flavia
I love both of these. I even make a yogurt variation of panna cotta. Yours looks so dreamy and the creamy with the crisp is a delight.
great job and those cookies came out perfect
Great work! I think a lot of people have avoided making Panna Cotta thinking it was harder than it is! Its now on my regular dessert list!
The berry panna cotta looks beautiful, and with all of that fruit you can almost convince yourself it would make a healthy breakfast!
Marcellina, love the panna cotta in a pool of berry goodness… yum!! Beautiful and delicious, as always!
Your panna cotta looks wonderful with the berries on top. I know I'd be up early if that was on the breakfast table!
🙂
Ciao, I found you on Flavia's comments, sei italiana?
I see that you live in Australia, I live in New Zealand, just across the ditch!
Beautiful blog, I'll follow you!
ciao
Alessandra
I love your berry compote and gorgeous cut glass serving glasses!
Panna cotta for breakfast? What a great idea 🙂 I didn't have corn syrup either, I used golden syrup instead. Pretty flowery florentines.
Your panna cotta came out fantastic and your cookies look scrumptious!
It all looks great – I especially like the unmolded panna cotta. The berries look great – I wish mine looked that good.
Your panna cotta looks delicious and the saucer is gorgeous!
Delicious, simply delicious.
Kisses
Hey, people pour cream in their coffee for breakfast, so what's wrong with actually spooning it directly into your mouth? 🙂
Your panna cotta looks creamilicious and the presentation, in that pool of berrie with the cookie, is muy elegante! Beautifully done!
Its beautiful. My daughter liked it too but she thought it a little on the sweeter side.
I'd say you hit it out of the ball park with both your florentines and the panna cotta.
You did such a great job with it! I'm so impressed! 😀
Especially love the mixed sweetened berry topping, it just intensified both the presentation and definitely the taste too… Great choice of combination!
I also had never made panna cotta before. Your cookies look really nice.