Saturday, February 26, 2011

Limoncello Panna Cotta with Saffron-Lemon Curd & 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.
I wanted to make something light and refreshing. I made some macarons and had loads of lemoncurd left from here and so ended up making Limoncello pannacotta layered with saffron-lemoncurd. I was not a big fan of florentine cookies but did love the crunch from my lemon saffron macarons. The pannacotta was perfect with the tangy lemoncurd.
Florentine Cookies (adapted from here)
3/4 cup of Sugar
1/4 cup of Honey
4 tablespoons of Butter
1/4 cup of Cream
1/3 cup of sifted plain flour
1/4 cup white sesame seeds
1/2 cup Oats
pinch of Fleur de Sel
Preheat the oven to 180C. Put sugar, honey, butter & cream into a heavy saucepan over a low heat and stir until butter has melted and the sugar has dissolved. Bring to a simmer for about 8 minutes, stirring from time to time. The mixture should thicken and darken slightly. Stir in the seeds, flour and the fleur de sel. Place half-tablespoon-sized dollops of the mixture on baking trays lined with a slipat or non stick parchment paper. Be sure to leave plenty of room for the cookies to spread. Bake for about 8 minutes until the florentines are evenly dark and golden. Remove from the oven and leave to cool on the tray to cool and harden. Once cool, keep in an airtight container.

Lemon-Saffron Curd 
See recipe from my Lemon cupcakes with Saffron Lemon Curd Buttercream 
Limoncello Panna Cotta

120ml water
12grms powdered gelatin (I have used vegetarian gelatine)
250ml double cream
50grms vanilla sugar
pinch salt
2tbsp limoncello
125ml milk

Soak the gelatin in enough water. Heat the cream  & milk with the sugar until it just boils, stirring occasionally to make sure the sugar dissolves completely. Off heat, stir in the gelatin until it is completely melted. Add limencello and cool to room temperature.
Lemon-Saffron Macarons
1 aged egg white from XL eggs (47gms)
1 tsp egg white powder
27 gms caster sugar
80 gms powdered sugar
60gms ground almonds
pinch saffron
1/2 tsp lemon zest
pinch yellow colour

Pulse the almonds,icing sugar,zest, saffron, food colour in a processor and sieve twice. Set aside. Whip the egg white along with whites powder until foamy and gradually add the caster sugar. Whip until you have peaks and get a hair mousse consistency. Fold the dry ingredients in two goes until you have a mixture that falls in ribbons when the spatula is lifted. Fill a pastry bag with the mixture and pipe circles onto a silpat. Allow to form a skin for about 45-60min. Meanwhile pre-heat oven to 145C. Bake the macarons for 12-15 min depending on the size. Cool on a wire rack and sandwich equal halves with a filling of your choice.
Spoon a layer of saffron-lemoncurd onto the serving glasses and freeze for a bit. Pour the prepared pannacotta upto 1/2 the glass and chill till the panna cotta sets. Spoon another layer of saffron-lemoncurd and chill. Top with remaining panna cotta and leave to set in the fridge for 6-8hrs or overnight. Serve with saffron-lemon macarons and florentine cookies.


Renata said...

What a wonderful work you've done, as always! I'm amazed at how lacy your florentines are! I'm impressed. By the way, looks like you've mastered the art of making macarons, they look perfect!

Debugcooking said...

Thx Renata...i make macarons so often now that I can whip it up in 12 min ;-)

Anonymous said...

Stunning. Speechless.

Cherine said...


neelima said...


Namratha said...

Wow, stunning pictures! Makes me want to grab a panna cotta and mmmm that perfect macaroon. A treat to the eyes and I bet to the palate as well. Your florentine cookies are spot on!

Unknown said...

Beautiful photography and the panna cotta looks absolutely delicious. Actually, everything looks absolutely delicious!!!

Debugcooking said...

Thnx all :-)

Sirius73 said...

Great presentation! I'm sure the flavour combination tasted great.

Jamie said...

Oooh just beautiful! Gorgeous panna cotta with those macarons (perfect) and your florentine are so pretty and I love the sesame in them.

Lea said...

First of all: I love your blog, which I jus discovered today! Already a reader!
Then: your photographs are so beautiful!
And: your panna cotta is just wow, great with lemon I think and looks very beautiful.
The florentines as well, very thin and I guess quite crispy!
Great job on the challenge :)

Debugcooking said...

Thnx so much for stopping by Lea..blush blush!

pri said...

Lucky to be the official taster! It was so fresh and divine. It tastes as great as it looks. priya

Ellie Fandino-Fergon said...

How many does this recipe make?

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