It’s been a very long absence since my last Daring Bakers Challenge (DBC). What better way to get back on the horse (so to speak) than this very simple Vanilla Panna Cotta & Florentine Tuile.
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 only real spin to the original recipes posted for this challenge was to turn the Florentine cookies into more of a Florentine tuile. The requirement for quick oats, something that I didn’t have on hand, nor was able to procure, I’d stuck to grinding regular oats into an oat meal using a food processor and flattening out the dough so that once baked, it’d end up really thin and crispy.
It doesn’t take much effort to do. Just place a small ball of dough between two silicone baking sheets. Flatten out initially with something flat like a cutting board and then finish with a rolling pin until it’s a couple of millimetres thick. Before placing it into the oven, carefully peel off the top layer of baking sheet and place the Florentine tuile into the oven.
Whilst I played around with shaping the Florentine tuile into various forms (cones, bowl, tubes) due to the fragile nature of the dough rolled out so thin, the only thing that seemed to produce consistent results for me was cutting out shapes with a cookie cutter.
When cutting out shapes, hearts in my case though it can be anything really, the trick is to start cutting out shapes as soon as the Florentine sheet is pulled out of the oven while the cooked dough is still pliable. Shaping before they bake may seem like a smarter thing to do. However, I found that they deform while baking since the dough spreads as it cooks.
Once the shapes are cut, allow the cooked dough to cool down and set so that it’s easier to handle and remove the cut outs. Be careful as the finished product is quite brittle and can easily break if not handled properly.
Serve the tuiles either alongside the panna cotta or serve on top as pictured above, giving a brulee-like crust to crack through.
The recipe as per the challenge can be found on the DBC Challenge post on A Sofa in the Kitchen. The recipe used for this post is provided below.
One thing to note. I prefer my panna cotta slightly under set so that its texture is more like a firm custard. If you prefer your panna cotta firmer or are looking to serve it unmoulded, then you may want to adjust both the cream and milk to 250ml each in the recipe below to achieve the desired results.
Hope you’ve enjoyed this month’s DBC challenge. Until next month…
Vanilla Panna Cotta & Florentine Tuile
Vanilla Panna Cotta (adapted from David Leibovitz’s Perfect Panna Cotta recipe)
300ml cream (small carton)
300ml full fat milk
1 vanilla bean (or 1 tsp vanilla extract)
2 titanium gelatin sheets
- Place gelatin sheets into a bowl and cover with cold water. Allow to soak as per instructions until soft (usually around 5 minutes).
- Place cream, milk and sugar into a saucepan.
- Split vanilla bean, scrape out the seeds and add the seeds and the vanilla pod into the saucepan and heat on medium until it’s just about to come to the boil.
- Remove the saucepan from the heat.
- Squeeze excess water from the gelatin place into the saucepan.
- Stir in gelatin until it dissolves.
- Chill the saucepan’s contents in an ice bath until it comes to room temperature.
- Pour off the cooled mixture into individual moulds or cups, and place into the fridge to set (approx. 2-4 hours depending on your fridge).
Florentine Tuile (adapted from the Nestle Florentine Cookie recipe)
150 gm unsalted butter, melted
160 gm rolled oats
230 gm sugar
95 gm plain all purpose flour
60 ml dark corn syrup
60 ml full cream milk
1 tsp vanilla extract
pinch of salt
60g dark chocolate
2 tsp neutral flavoured oil
- Place the rolled oats into a food processor and process into a fine oat meal.
- In a bowl, place the melted butter, oats, sugar, flour, corn syrup, milk, vanilla & salt and stir until a thick, pasty batter is formed.
- Place a few spoonfuls of batter onto a silicone baking sheet.
- Place another silicone baking sheet over the batter and press down with a heavy flat object just as a cutting board or baking tray to flatten out the dough.
- With a rolling pin, roll out the dough between the baking sheets until it’s a few millimetres thick.
- Carefully peel off the top layer of baking sheet and place the rolled dough into a 190C pre-heated oven.
- Bake for approx. 6 minutes or until the dough has turned a golden brown.
- Remove from the oven and while hot, use a cookie cutter to cut out shapes from the baked dough.
- Allow to cool to room temperature and then remove the cut out shapes and place onto wire rack or another silicone baking sheet.
- Melt the chocolate either in the microwave or in a double boiler.
- Stir in the neutral flavoured oil into the chocolate to thin it out just enough so that it pours freely in a thin stream.
- Drizzle the chocolate mixture in thin streams over the florentine tuiles with a small teaspoon.