Daring Bakers do Panna Cotta

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.

Having never heard of Panna Cotta, I was quite excited to do this months challenge.  It looked quite delicious, my biggest problem was trying to decide what flavours to do.

Giada’s Vanilla Panna Cotta

The whole recipe is listed below, but when I made it I halved everything and it still made quite a bit *** if you are a follower you know I’m crazy with the pictures but this recipe really didn’t warrant pictures, few steps and little to do.

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


  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).
  3. 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.
  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.

Fruit Gelée

Recipe by Mallory

I used strawberries with mine.  This recipe was a little more exciting, the pictures have returned!

1 cup (240 ml) (230 gm) (8 oz) fruit (strawberries, raspberries, mango, blackberry, etc.)
*Note: Certain fruits interact with gelatin and stop it gelling like pineapple and kiwi etc.
3 tablespoons (45 ml) water
1/4 cup (60 ml) (60 gm) (2 oz) granulated sugar
1½ teaspoons (7½ ml) (3½ gm) (1/8 oz) unflavored powdered gelatin


1.Sprinkle gelatin over water.

2. Place fruit and sugar in a small saucepan and simmer until sugar has dissolved.

3. Now mix the gelatin into the strawberry mixture and stir until gelatin has dissolved.

4. Remove from heat and allow to cool (close to room temp, again, if you’re planning on layering on pouring on top of your Panna Cotta, a hot mixture will also heat up your chilled Panna Cotta).

I had some fun with the presentation and made quite a few different ones, so bare with me…

Nestle Florentine Cookies

Recipe from the cookbook “Nestle Classic Recipes”, and their website.

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

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, 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. ( I didn’t do this, I had no problem moving them to a rack right out of the oven, even cooled some on the rolling-pin to give them some shape)

5. I melted some white and milk chocolate and drizzled it over the cookies

Final Product Together

This was a great challenge, I really had a lot of fun with it and it tasted wonderful.  I think I may have went a little heavy on the gelee but it was still really good.  The panna cotta was so beautifully creamy and smooth.  The Florentine were amazing!  I love the crunchy texture and sweetness, I will definitely be making them again.

Thank you Mallory from Sofa in the Kitchen for such a great challenge!


4 thoughts on “Daring Bakers do Panna Cotta

  1. WOW I love the way you did your panna cotta those layers are amazing well done and yes I agree the cookies are outstanding crisp thin and sweet well done.

    Cheers from Audax in Sydney Australia.

  2. Wow! The tilted version of your panna cotta is just brilliant and beautiful! Strawberry geleé sounds great – strawberries are my favourite fruit 🙂

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