Nutella Espresso Panna Cotta and Florentine Cookies – Daring Bakers Challenge

I couldn’t decide on how I would do my panna cotta? The possibilities are truly endless! I love the combination of Nutella and espresso. That is how I chose to interpret Bon Appetit’s Chocolate Panna Cotta. I also made a caffe’ latte panna cotta. I spread the Florentine Cookies with Nutella…delicious!!

The Florentine cookies are gorgeous and are perfect all by themselves!

The Panna Cotta is my new fancy dessert that I will be making more often. I will be trying new versions and letting you know which I like the best! Next on the list will be a vanilla panna cotta with a raspberry syrup. Just like my Zia Daniella makes in Verona!

Nutella Espresso Panna Cotta

slightly adapted from Bon Appetit

Ingredients:
3/4 cup (240 ml) whole milk
1/4 cup brewed espresso (room temperature)
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
1/2 cup (145 gm)(5 oz) bittersweet or semisweet chocolate
1/4 cup Nutella
½ teaspoon (2½ ml) vanilla extract
Directions:

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, espresso, sugar and vanilla. Bring to a low boil.
3. Add chocolate and Nutella. 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

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).

Thank you for stopping by! Hope you are having a wonderful weekend:)