Nutella Espresso Panna Cotta and Florentine Cookies – Daring Bakers Challenge

by cakeduchess on February 27, 2011 · 42 comments

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Panna Cotta and Florentine Cookies! Yes, I did love this month’s Daring Bakers Challenge! Panna Cotta is creamy and dreamy. It’s also surprisingly easy to make!

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.
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!!Smile
The cookies did not fare well for photographs in this Florida heat and humidity. I had to work fast and they had to be really chilled. They were delicious! Crunchy and sweet. Perfect addition to my Nutella Espresso Panna Cotta. I shaved some chocolate on top for some and for the kids, a little Oreo Cookie crumble…mmm! The Oreo crumble on top gave it a nice crunchy surprise.

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

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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!Winking smile 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:)

{ 42 comments… read them below or add one }

Angie's Recipes February 27, 2011 at 3:06 pm

wow This is one pretty look panna cotta!

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Lindsey @ Gingerbread Bagels February 27, 2011 at 3:33 pm

Nutella Espresso Panna Cotta is pure genius! It looks ammmmazzzing. I would love to come over and eat them all for you please. Aren’t those cookies so addictive? :) But yours sound sooo good with the Nutella! I’m in Nutella heaven :)

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foodwanderings February 27, 2011 at 3:39 pm

OMGoodness that espresso color in the panna cotta is so temping! Love coffee desserts and love custrads desserts. Yum!! Now send some!! :)

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A Thought For Food February 27, 2011 at 3:44 pm

Oh honey… can you please send me some of those cookies. They look incredible. And putting nutella panna cotta is just a brilliant idea.

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Ilke February 27, 2011 at 3:47 pm

Looks beautiful with little cookies and shaved chocolate. I love the color of coffee!
I was running out of time so I stuck with the plain recipe. I wish I had a better time management and did a different one now!

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Sprinkled with Flour February 27, 2011 at 3:54 pm

Great job! This panna cotta looks simply delicious:) I haven’t had time to post mine yet, I’ll be posting late this month:)

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Kate @ Diethood.com February 27, 2011 at 4:09 pm

Oh wow, nutella… slurp…lovely panna cotta! And those cookies must be delicious!

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Lizzy February 27, 2011 at 4:11 pm

LOL, why am I not surprised than Nutella was worked into this challenge? Love, love your photos as always…so beautiful!!

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Sandra February 27, 2011 at 4:31 pm

Looks fantastic…I like your presentation and photos!

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Heather Lynne February 27, 2011 at 5:07 pm

Your panna cotta looks amazing! You were brave to unmold it and it looks simply lovely. You are right about your florentines-no need for chocolate as yours are pretty alone!

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Audax February 27, 2011 at 5:32 pm

Your panna cotta is P.E.R.F.E.C.T. the texture is astounding well done. The cookies are amazing I cannot believe the photos they are so crisp and thin. Exquisite work bravo bravo bravo to you. Wonderful photos.

Cheers from Audax in Sydney Australia.

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C&C Cakery February 27, 2011 at 5:43 pm

Wow – that panna cotta is really selling itself. So soft and silky! Thank you for sharing this gorgeous recipe!

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C&C Cakery February 27, 2011 at 5:43 pm

Wow – that panna cotta is really selling itself. So soft and silky! Thank you for sharing this gorgeous recipe!

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C&C Cakery February 27, 2011 at 5:43 pm

Wow – that panna cotta is really selling itself. So soft and silky! Thank you for sharing this gorgeous recipe!

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C&C Cakery February 27, 2011 at 5:43 pm

Wow – that panna cotta is really selling itself. So soft and silky! Thank you for sharing this gorgeous recipe!

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Eileen February 27, 2011 at 6:20 pm

Wonder flavor combo. Everything looks perfect!

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sara @ CaffeIna February 27, 2011 at 6:20 pm

I knew I could count on you for some nutella flavor in this DB challenge! I was about to make nutella panna cotta too but then I thought “I’m going to eat the leftover nutella in 10 minutes directly from the spoon” and I don’t need that :)
Great job, Lora!

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Lo-mo February 27, 2011 at 6:33 pm

Greata job including bothe nutella and expresso in a panna cotta…true Italian girl! The desserts both look lovely, well done Lora!

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Debbie B. February 27, 2011 at 7:34 pm

I agree … the cookies are beautiful!

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Sandra February 27, 2011 at 7:45 pm

Love your flavor combinations and if there’s something wrong with your pictures no one can tell.

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Todd M February 27, 2011 at 8:04 pm

Your panna cotta looks beautiful and I love the idea of the nutella in the cookies – I have a jar in the cupboard and now I wish I had tried that.

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Lynn @ I'll Have What She's Having February 27, 2011 at 9:07 pm

Nutella panna cotta is brilliant! I really enjoyed this challenge too. I will definitely be making more panna cotta, starting with your recipe!

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Please Do Not Feed The Animals. February 27, 2011 at 9:47 pm

Ha ha – it is my new fancy dessert as well!
Yours looks brilliants sitting there all wobbly and inviting!

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Happy When Not Hungry February 27, 2011 at 11:05 pm

Love the Nutella panna cotta! It looks and sounds amazing! Love that your spread the Nutella between your Florentines too. Yum!

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Spicie Foodie February 27, 2011 at 11:26 pm

What gorgeous desserts! I love both of them, it’s going to be hard to choose which to make first.

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Lauren at Keep It Sweet February 28, 2011 at 1:05 am

That nutella espresso combination sounds delicious!

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Eat the Love February 28, 2011 at 1:25 am

Delightful! Anything with nutella is a winner! Gorgeous photos.

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Our Eyes Eat First February 28, 2011 at 2:00 am

what a creative panna cotta! the nutella was probably much more tasty with the espresso

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Ruth H. February 28, 2011 at 2:42 am

I love Nutella, and I love the idea of combining Nutella and espresso for the panna cotta. That much have been delicious! Thank you so much for sharing your amazing creativity!

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Tia February 28, 2011 at 2:56 am

oh it looks so shiny and creamy and delish! wow all your pics look so fantastic!!! clean and elegant. great job! I did a cheese-cake type panna cotta :)
ButtercreamBarbie

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Dionne Baldwin @ Try Anything Once February 28, 2011 at 3:12 am

In my opinion, you did an excellent job and I do love your photos! I hope you had a good weekend and got some good rest, beautiful.

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Monet February 28, 2011 at 4:51 am

What a stunning plate…can you believe I’ve never even tried panna cotta? Such a shame! How are you doing, my sweet woman? I’ve been praying/thinking about you often. When you get the chance…send me an email update. Thanks for sharing all that you do!

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Lael Hazan @educatedpalate February 28, 2011 at 12:15 pm

Nutella on pana cotta is inspired! I think you’ve inspired me to make florentines, I enjoy the cookie but have never made them. Since my girls are on a baking kick, I think we know what we will be doing next weekend!

Oh… are you thinking of going to the FBF in Orlando? I’d love to meet you in person.

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Lindsay @Eat, Knit, Grow February 28, 2011 at 1:36 pm

Yum! Great job with DB! Both look so delicious!

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SMITH BITES February 28, 2011 at 1:45 pm

the panna cotta is gorgeous Lora – i’ve made panna cotta before and really enjoy it but it’s not a dessert that is in regular rotation around here and i wonder why? the addition of espresso & nutella is perfetto! and the florentine cookies? uhm yes please . . .

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marla February 28, 2011 at 10:48 pm

I love seeing everyone’s recipes for the DBC. Yours looks delicious – a great inspiration for me to whip up a batch of florentine cookies.

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Fashion Meets Food March 1, 2011 at 4:17 pm

Absolutely fabulous recipe. Looks out of this world!

xo

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Koci March 1, 2011 at 7:59 pm

What a fantastic combination! I love that you added Nutella to all this! Sounds just lovely. Great job on this challenge!

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Jen @ My Kitchen Addiction March 1, 2011 at 8:40 pm

Beautiful! Love the addition of Nutella… Yum :)

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Jamie March 2, 2011 at 9:12 am

I adore panna cotta and make it often but this is the first I made it wih espresso. I love your addition of nutella! Brilliant! And beautiful Florentine!

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Magic of Spice March 2, 2011 at 11:13 pm

Oh wow! Absolutely delightful…

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Lea March 8, 2011 at 12:18 am

Yummy, nutella and espresso! And beautiful with those chocolate sprinkles on it!
Great challenge :)

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