2. For the Panna Cotta layer: Pour the milk into a saucepan and sprinkle gelatin evenly and thinly over the milk (make sure the saucepan is cold by placing the in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
3.Pour the milk into the saucepan and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. ( 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.
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 (use good chocolate - it makes a difference!)
Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.
1. Melt butter in a medium saucepan, then remove from the heat
2.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.
3.Bake in preheated oven for 6-9 minutes, until cookies are golden brown. Cool completely on the baking sheets.
4.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).
5.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).
6.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).
What would I do differently next time? I would make 3 layers with the orange in between and make them in much smaller glasses - mine were wayyyyy to big! And I would make some candied orange peel as well. None of this seemed to bother my tasters - Pat, Brenda and Camera Guy who thought it was a nice light dessert after a great winter BBQ!
Camera Guy looked at it suspiciously at first but then loved the Panna Cotta...As far as the cookies go, he thinks I haven't seen him sneaking a few here and there. They were good!
Until we bake again...