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Pica and tropical Florentine - DB

The February 2011 Daring Bakers' challenge hosted by Mallory from WAS A Sofa in the Kitchen . She chose to challenge everyone to make Panna Cotta from Giada De Laurentiis recipe Florentine Cookies and Nestle.

Ingredients:

½ pint of cream

1 can Coconut Milk

100 grs Sugar

75 g grated coconut

6 / 8 sheets of gelatin

Milk 100 ml

coconut essence (optional)

Mango and Passion Fruit Jam

150 ml of Mango and Passion Fruit Jam

55 grams of crystallized ginger

55 grams of candied pineapple

90 grams of Candied Papaya

75 g grated coconut

60 g Corn Flakes

70 g Macadamia Nut

Condensed Milk 180 ml

White Chocolate 150 grs

coverage

Preparation:

first prepare panna cotta. Put the gelatine leaves in cold water to soak.

Heat milk and add sugar. Stir until dissolved. Incorporating the drained gelatine leaves and stir until gelatin is completely melted and smooth.

Put this mixture into a bowl and add the cream, coconut milk and coconut. If we can add a little essence of coconut or coconut liquor to enhance flavor.

Mix all ingredients and spread the mixture in the containers that we will use. If we are going to unmold before serving, we grease the molds.

has to stand in the refrigerator for at least 3 or 4 hours to curdle it.

To serve cover every portion of panna cotta with mango and passion fruit jam.

To make Florentine preheated oven at 180 º C. And cover with greaseproof paper, two trays.

small cut-up fruit and remove all the black seeds into the jam. Also chop the walnuts and crumbled corn flakes.

Mix all the chopped fruit with coconut, corn flakes, nuts, milk and two tablespoons of jam. Stir well. Add more jam if it were necessary so that the mixture is smooth.

We put on the baking sheet, heaps of the mixture, crushing the back of a spoon. The bake for about 12 minutes, until golden brown and cool on a rack.

Melt chocolate in double boiler and add a spoonful of jam. We spread chocolate on the back of each Florentine with a spatula and let cool.

As you have seen, the challenge for this month's Daring Bakers , to motions by Mallory's blog "A sofa in the kitchen "was to make a panna cotta and a Florentine. Looking for recipes from Florence, I found it in the book" Bake "of the Australian Women's Weekly, a book for lovers of pastry British. It is a compilation very extensive , the entire country's pastry tradition. Impressive.

And since he had decided to make a tropical Florentine, the panna cotta had to be combined, so I think the coconut was the most appropriate . The result is luxurious. In my house are hoping to repeat ... and the amount of dried fruit I have ... I do not think it takes a lot of repeating.