Daring Bakers' Panacotta and Florentines

It is fifteen minutes past midnight and well in Bangkok it is officially three hours and fifteen minutes on a 27th February. So I might just get this challenge posted since I have got plenty of errands to run tomorrow... Hope you all don't mind :-)

What have I been doing these past few weeks? Pretty much frantically dealing with fondant. First of all I need to get the cakes perfect in terms of shape and texture, I have had so many unleveled cakes that at one point I thought that was all I could deal with, but then I was introduced to cake strips, the magical belt used to wrap around the side of a cake tin while baking and somehow helps to slow down the heat penetrating the sides of the cake and result in a level cake. Thanks God, I have this way out, even though the strips are still on their way, thanks to Kate of Artisan Sweets By Kate .



Then I still have to deal with icing the cake before rolling with fondant. Due to hot weather in Bangkok, should I use butter buttercream? shortening buttercream? meringue buttercream? I haven't figured it out, that is the reason why I haven't got into practice of rolling the fondant and covering my very first fondant cake.



Okay, take it easy... one step at a time... Let's get this challenge out, and later get back to fondant all over again. Hopefully everything will go smoothly. Meanwhile, thanks to Kate of Artisan Sweets By Kate for being such a great source of information and inspiration!

Okay, let's switch to the challenge a bit here...... This months's Panacotta and Florentines are truly fun to deal with. Colorful layers, bring it on :-) I decided to work with Chocolate Panacotta layered with Papaya Gelée and Peach Milk Gelée.



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.

PANACOTTA AND FLORENTINES



1. Chocolate Panna Cotta
Recipe adapted from Bon Appetit

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:
- Pour milk into a 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 milk/gelatin mixture into chocolate cream mixture. Whisk until gelatin has dissolved.
- Transfer to ramekins, or nice glasses for serving.
- Cover and chill at least 8 hours, or overnight.



2. Papaya Gelée
Adapted from Mallory

Ingredients:
- 300 ml papaya puree
- 60 ml water
- 75 g granulated sugar
- 2 teaspoons unflavored powdered gelatin

Directions:
- Sprinkle gelatin over water.
- Place papaya puree and sugar in a small saucepan and simmer until sugar has dissolved. Now mix the gelatin into the papaya mixture and stir until gelatin has dissolved.
- Remove from heat and allow to cool
- When cooled, pour on top of chocolate panacotta and refrigerate.



3. Peach Milk Gelée
Adapted from Mallory

Ingredients:
- 230 ml whole milk
- 90 ml peach syrup
- 60 ml water
- 2 teaspoons unflavored powdered gelatin

Directions:
- Sprinkle gelatin over water.
- Place milk and peach syrup in a small saucepan and simmer. Now mix the gelatin into the milk mixture and stir until gelatin has dissolved.
- Remove from heat and allow to cool.
- When cooled, pour on top of papaya gelée and refrigerate.



3. Nestle Florentine Cookies
Recipe from the cookbook “Nestle Classic Recipes”, and their website.

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:
- Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.
- Melt butter in a medium saucepan, then remove from the heat.
- 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.
- Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
- 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).



- 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).
- 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).