Panna Cotta and Florentines~


Vanilla Panna Cotta...adapted from Giada de Laurentis

1 cup (240 ml) whole milk
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin

1 vanilla bean, split
3 cups (720 ml) whipping cream (30+% butterfat)
1/3 cup (80 ml) honey
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
pinch of salt 


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 into the saucepan/pot and place over medium heat on the stove.  Add vanilla bean. 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.  Remove vanilla bean.
 

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. Hope you love it! 


Chocolate Panna Cotta
...recipe adapted from Bon Appetit  


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 


1. Pour milk into a small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes.


2. Place a medium saucepan over medium heat, stir in cream, sugar and vanilla. Bring to a low boil.


3. Add chocolate and whisk until melted. Whisk the milk/gelatin mixture into chocolate cream mixture. Whisk until gelatin has dissolved.


4. Transfer to ramekins, or nice glasses for serving.


5. Cover and chill at least 8 hours, or overnight

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


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
1 tsp (5 ml) vanilla extract 


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. 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).


Note: The next two recipes are just examples – If you want gelée to go with your Panna Cotta, feel free to use them, or find other gelée recipes to use. 


Coffee Gelée...adapted from recipe in Gourmet Magazine


2 cups (480 ml) good quality brewed coffee 

1/4 cup (60 ml) hot water + 2 tablespoons (30 ml) cold water 

1/2 cup (120 ml) (115 gm) (4 oz) granulated sugar 

1½ teaspoons (7½ ml) (3½ gm) (1/8 oz) unflavored powdered gelatin 

2 teaspoons (10 ml) vanilla extract

1. Place granulated sugar and 1/4 c. hot water in a small saucepan. Bring to a boil, stir until the sugar has dissolved.


2. Sprinkle gelatin over 2 Tablespoons cold water and let it soften 2 minutes or so.


3. Stir the coffee, sugar, hot water, and vanilla into a small metal bowl, add gelatin mixture and stir well until gelatin has dissolved. If pouring over Panna Cotta, be sure that this mixture is no longer hot, it will melt Panna Cotta if it is, let it come to room temperature.


Fruit Gelée...recipe by Mallory


1 cup (240 ml) (230 gm) (8 oz) fruit (strawberries, raspberries, mango, blackberry, etc.) Certain fruits interact with gelatin and stop it gelling like pineapple, kiwi, etc.
3 tablespoons (45 ml) water 

1/4 cup (60 ml) (60 gm) (2 oz) granulated sugar 

1½ teaspoons (7½ ml) (3½ gm) (1/8 oz) unflavored powdered gelatin 


1. Sprinkle gelatin over water.


2. Place fruit and sugar in a small saucepan and simmer until sugar has dissolved. Now mix the gelatin into the strawberry mixture and stir until gelatin has dissolved.


3. Remove from heat, strain and allow to cool (close to room temp, again, if you're planning on layering on pouring on top of your Panna Cotta, a hot mixture will also heat up your chilled Panna Cotta). 


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