Panna Cotta and Florentine Cookies

I have been missing blogging scene recently due to birth of my second child – a baby boy. As many of you can relate to the changes a new born brings in your life and therefore the missing posts. I was able to pull myself back up with Daring Bakers this month’s challenge. Luckily for me, this challenge was pretty simple. Panna Cotta – an Italian creamy dessert that was paired with crunchy florentine cookies. Pretty simple, yes but my cookies weren’t perfect.

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.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.

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

Directions:
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. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).
4. 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.
5. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
6. Refrigerate at least 6 hours or overnight. Add garnishes and serve.