Saffron Milk Pannacotta and Florentine Cookies – Daring Baker’s Challenge, February 2011

This Month Daring Baker’s Challenge hosted by Mallory of A Sofa in the Kitchen!!!! She Challenged us to make these Gorgeous Looking Panacotta and Delicious Florentine Cookies!!!! When she talks about the recipe, she says it is Simple and Delicious, So True!!! Its a Simple, Delicious and makes a Great Dessert!!!! It can be served in small bowls, Portion Control, Light, Tasty and definitely doesn’t scare your guests, if they are one of those from the Eat-Wisely Group!!!!!

Mallory Offered us to the choice of making panacotta using any of the Flavored Milk!!!! While Blog-hopping i came across Thasneen’s Rose-Raspberry Panacotta. Inspired by that i chose to make the same using Saffron Milk and Almond Meal!!!! 

Ingredients : Saffron Milk Panacotta
2 cups of Whipped Cream
1/4 cup China Grass/Agar-Agar
2 tbsp Warm Milk
2 tsp Saffron threads
1 tsp vanilla essence
2 tsp Almond Meal
4 tbsp Sugar


Soak Saffron threads in Warm Milk. Soak China Grass/Agar-Agar in half cup of water for 10 minutes. Heat it in a pan, dissolve it, Strain it and keep aside. But, make sure it doesnt stay aside for long, it jells fast!!!!! In a saucepan, add cream, vanilla essence, sugar, and heat it over medium heat.  Let the cream simmer for few minutes, add the saffron soaked milk and add the melted agar-agar and Combine Well. Remove from the flame and Cool it down.  Add the Almond Meal, Stir well. Pour them Small Individual Bowls and Refrigerate them for 6 hours At-least.

Ingredients For Florentine Cookies
5 tbsp + 1 tsp Unsalted Butter
1 cup Quick Oats
1/2 Cup Sugar
5 tbsp + 1 tsp All Purpose Flour
2 tbsp Golden Syrup (Replacing Corn Syrup)
2tbsp Whole Milk
2 tbsp Vanilla Extract
pinch of Salt
Dark Chocolate/White Chocolate for Drizzling the Cookies

Oops!!! Sorry for that Bad Pic!!!!

Preheat Oven to 190C. Melt butter, to this add Oats, Sugar, flour, golden syrup, Milk, Vanilla and Salt.  Combine Well.  Grease the baking pan with Parchment paper, Add a spoonful of cookie batter on the sheet leaving atleast 2-3 inches space between them. Bake for 6-8 minutes, until cookies are brown.  My Oven took 10 minutes to do the same.  The Baking Temperature depends upon your Oven. So Keep an Eye on your Cookie!!!!!Once done, Cool them on a Wire Rack, you can drizzle melted dark/White Chocolate on top!!!!! I topped the second batch cookies with a choco button in the center!!!!

Enjoy Light, Airy Panacotta along with Little Crispy, Little Chewy Cookies. It was a great pleasure making them both!!!  Be Creative with your Panacotta Flavour, Try them and let me know!!! 
Until Next Post, God Bless you and Have a Great Day!!!!!