What began as a challenge to make panna cotta turned into a lazy attempt to make pudding seem like panna cotta. With no gelatin or any substance of the kind to be found in the house, I was forced to resort to good ol’ cornstarch. Which meant I was making pudding. Not panna cotta. Woops.
Regardless, it made for a fruity, sweet, creamy, and relatively firm pudding, albeit with a few lumps dispersed here and there (I told you it was a lazy attempt). Thankfully, I was feeding this lumpy pudding to my best friends. Best friends will still love you even if you give them lumpy pudding.
The Florentine cookies were the perfect accompaniment to the pudding. As I was melting the butter to make the cookies, I figured, why not brown it? My philosophy is, if a recipe calls for melted butter, you might as well brown it for that extra layer of flavor. The nuttiness of the browned butter matched the oats wondrously and what resulted was a sweet, crispy, slightly nutty, buttery cookies sandwiched with a layer of bittersweet chocolate (I love how something sweet, like bittersweet chocolate, can cut the sweetness of something even sweeter, like a Florentine cookie).
Panna cotta or pudding, lumps or not, browned butter or not, I can check another delicious daring bakers challenge off the list. Thank you Mallory of A Sofa in the Kitchen!
White Chocolate “Panna Cotta” – but actually pudding
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 cup sugar
- 3.5 ounces good quality white chocolate, finely chopped
- 2 tablespoons cornstarch (mixed into 1/4 cup of the milk and set aside)
- Combine all ingredients except for the cornstarch mixture in a medium saucepan over medium-high heat.
- Heat until the chocolate melts and reduce the heat to medium.
- Whisk in the cornstarch mixture, whisking constantly until the mixture thickens.
- Pour pudding into four ramekins or other serving glasses of your choice.
- Cover and chill overnight.
- 2/3 cup butter
- 2 cups quick oats
- 1 cup granulated sugar
- 2/3 cup all-purpose flour
- 1/4 cup light or dark corn syrup
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cups chocolate chips or 11.5 ounces chopped bittersweet chocolate
- Preheat the oven to 375. Line two baking sheets.
- Melt the butter in a medium saucepan over medium heat, continue stirring over medium heat until the butter browns and the milk solids separate (about 10 minutes).
- Remove from heat and stir in oats, sugar, flour, corn syrup, vanilla extract, and salt.
- Drop by level teaspoons, about 3 inches apart onto lined baking sheets.
- Bake 5 to 7 minutes until medium brown.
- Let cool completely on baking sheets and then transfer to a wire rack to cool.
- Melt the chocolate in a microwave safe bowl, stopping every 30 seconds or so to stir so that the chocolate doesn’t burn.
- Spread the chocolate on one cookie half and then sandwich together with another cookie.