Creamy and crunchy was this month's theme of the Daring Bakers. We were asked to make Panna Cotta and Florentines. I made panna cotta many times before, and really like it for its creamy consistency and easy preparation. As I usually make the original vanilla version, I was looking for something new. I found inspiration at Alice Medrich's Pure Dessert
, which has three different versions of panna cotta. I thought the version with honey would go well the florentines, which also consist of honey.
, which has three different versions of panna cotta. I thought the version with honey would go well the florentines, which also consist of honey.
I always wanted to make florentines. I went with the original version with sliced almonds instead of the ones with rolled oats from the challenge recipe. I added crystallized ginger instead of the typical candied orange or lemon. They tasted amazing, especially after dipped in dark chocolate. I will definitely make them again.
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.
