PANNA COTTA WITH FLORENTINE COOKIES

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 Laurentis recipe and Nestle Florentine Cookies.

I decided to use flavors commonly used in Indian desserts: saffron, pistachios, and cardamom.  I flavored the panna cotta with some saffron and added cardamom to the florentine cookies.  I had a couple of ideas how to incorporate the pistachios ... a sprinkle of pistachios on top of the panna cotta, including pistachios in the florentine cookie, a pistachio granita, caramelized pistachios, or a pistachio buttercream to sandwich the florentine cookies.  In the end, winter illnesses meant I ran out of time and simply garnished with chopped pistachios!  

{PANNA COTTA} 

{Ingredients}

1 cup (240 ml) whole milk (I used half-and-half)
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin

3 cups (720 ml) whipping cream (30+% butterfat) (I used half-and-half)
1/3 cup (80 ml) honey (I used Lyle's Golden Syrup)
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
pinch of salt 

several pinches of saffron

{Directions}

1. Pour the half-and-half 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 half-and-half into the saucepan and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes.
3. Next, add golden syrup, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and syrup have dissolved 5-7 minutes.
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.

{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

2 tsp ground cardamom
pinch of salt

{Directions}

1. Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper. 
2. Melt butter in a medium saucepan, then remove from the heat.
3. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, cardamom powder 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. 
4. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.

{NOTES}

The panna cotta was soft and creamy. I would need to increase the gelatin by a bit in order to unmold it and serve it as a plated dessert.  My older daugther loves the flavor of saffron and polished off an entire ramekin of the saffron panna cotta by herself.  My younger daughter enjoyed the cardamom florentine cookies. So all in all it was successful challenge!  Next time I would try to incorporate a little bit more of the pistachio component into the dessert instead of just a sprinkling on top!  This dessert would be a gourmet way to end an Indian meal with typical Indian flavors presented in a different way!