Making panna cotta and florentines was this month's Daring Bakers challenge which was hosted by Mallory from A Sofa in the Kitchen.
Ivan did a good job with the panna cotta part – it was very creamy and smooth on the palate. And he played a bit with the orange jelly to make a hole in it where to pour some sour cherry jam.
It was up to me to make the florentines and I had a nice idea for plating the dessert, therefore I wanted to bake the florentines in the form of big crescents. But it didn't work out the way I thought it would, so I had some extra large florentines (with no trace of crescent look).
Honey Panna Cotta with Orange Jelly Recipe:
Makes 6 panna cotta rings 5,5cm in diameter and 4 cm tall
For the Orange Jelly:
- 140 ml freshly squeezed orange juice;
- 30 gr sugar;
- ¾ tsp agar agar powder.
To make a hole in the middle – cut 0,5cm tall circle from the orange jelly ring. Using a smaller ring make a hole in the center of the bigger part of the jelly. Discard (eat) the piece from the hole. Paste the 0,5cm tall jelly circle on top of the hollow jelly ring. Place in the middle of a 5,5 cm metal ring.
For the Honey Panna Cotta:
- 120 ml whole milk;
- 360 ml whipping cream;
- 70 gr honey;
- 2 level teaspoons agar agar powder.
Fill the hole in the middle with home made jam (we used sour cherry jam).
- 50 gr butter;
- 50 gr granulated sugar;
- 30 gr confectioners' sugar;
- 30 gr dry cranberries, chopped;
- 15 gr walnuts, chopped;
- 15 gr rolled oats;
- 30 gr candied orange and lemon peel, chopped;
- 25 gr hazelnuts chopped;
- 15 gr all purpose flour.
Preheat the oven to 180º C. Line baking pan with silpat. Drop the mixture by teaspoons leaving enough space since the florentines spread out a lot.
It could be spread some tempered chocolate from the bottom side, but I prefer them this way.