White Chocolate Panna Cotta with Mint-Strawberry Gelee and Florentine Cookies: Daring Baker's Challenge

    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.  Surprisingly I've never made either the panna cotta or the florentine cookies so I was excited to try them.

    The florentines were easy to make and really delicious.  They are crisp and buttery and I loved the addition of chocolate to the cookies.  I went with a trio of florentines, each with their own chocolate; white, milk, and dark.  A strawberry garnish on the plates tied these desserts together nicely.  I was pleasantly surprised with the results of both.

A Trio of Chocolate Florentine Cookies (recipe adapted from Nestle)

⅔ c. butter
2 c. quick oats
½ c. sugar
⅔ c. flour
¼ c. dark corn syrup
¼ c. lowfat milk

½ t. salt

¼ c. white chocolate
¼ c. dark chocolate

1.  Preheat the oven to 375 degrees.  Cover the baking sheets with parchment paper.

2.  Melt the butter in a pan over medium heat.  After melted remove from heat.  Stir in oats, sugar, flour, corn syrup, milk, vanilla, and salt.  Stir until well combined. 

4.  Bake for 9-12 minutes or until the cookies are golden brown.  Remove from oven.

5.  For rolled cookies let cool 1 minute then immediately shape over the handle of a wooden spoon.  Move slowly so as not to tear the cookie.  (I used 3 different spoons so that each cookie could cool on the wooden spoon.)  Let remaining cookies cool on baking sheet.  Once cool transfer half of cookies to wire rack.

1 T. unflavored gelatin
2 c. heavy whipping cream
½ c. sugar
¾ cps white chocolate chips
1 t. vanilla

1.  Pour milk into a small bowl and sprinkle gelatin over top.  Set aside.

2.  Heat cream, sugar, and vanilla in a medium pan over medium heat.  Bring to a boil. 

1 T. fresh mint, minced