Daring Bakers Challenge: Panna Cotta with Bailey’s Irish Cream Gelee & Florentine Cookies

I recently joined the Daring Kitchen as a Daring Baker.  This community of Daring Bakers and Daring Cooks come together once a month to cook and/or bake the same challenging recipe and then blog about it.  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.  Because we have the freedom to play around with the flavors, I decided to make a vanilla Panna Cotta with Bailey’s Irish Cream gelée along with the crunchy Florentine cookies.

Now, I’ll have to admit, Florentines aren’t my favorite cookies – if you don’t have parchment paper, forget about it.  They will turn into a gooey mess!  I don’t care for the texture of the cookies, but since this was the challenge I decided to go for it.  The Panna Cotta came out delicious and creamy, while the Bailey’s Irish Cream gelée was amazing and I probably could have eaten it by itself.  The Florentine cookies were also crunchy and sweet and delicious with the panna cotta.  It was the perfect after-dinner dessert/drink all rolled into one.  Enjoy!

Panna Cotta Ingredients:

  • 1 cup whole milk
  • 1 tbsp (one packet) (¼ oz) unflavored powdered gelatin
  • 3 cups whipping cream
  • 1/3 cup honey
  • 1 tbsp granulated sugar
  • pinch of salt


  1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
  2. Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).
  3. Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn’t boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
  4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
  5. Refrigerate at least 6 hours or overnight.

Bailey’s Irish Cream Gelèe Ingredients:

  • 1 1/2 cups Irish Cream coffee
  • 1/2 cup Bailey’s Irish Cream liqueur
  • 1/4 cup hot water, plus 2 tbsp cold water
  • 1/2 cup granulated sugar
  • 1½ teaspoons unflavored powdered gelatin


  1. Place granulated sugar and hot water in a small saucepan. Bring to a boil, stir until the sugar has dissolved.
  2. Sprinkle gelatin over 2 tbsp cold water and let it soften 2 minutes to soften.
  3. Stir the coffee, Bailey’s Irish Cream, sugar, and hot water into a small metal bowl, add gelatin mixture and stir well until gelatin has dissolved.
  4. Pour over chilled Panna Cotta.  Be sure that Panna Cotta is no longer hot because it will melt it.  Refrigerate overnight or until hard.

*Adapted from this recipe in Gourmet Magazine

Nestle Florentine Cookies:

  • 2/3 cup unsalted butter
  • 2 cups quick oats
  • 1 cup granulated sugar
  • 2/3 cup all purpose flour
  • 1/4 cup dark corn syrup
  • 1/4 cup whole milk
  • 1 tsp vanilla extract
  • pinch of salt
  • 1½ cups milk chocolate chips


  1. Preheat oven to moderately hot 375°F and prepare your baking sheet with parchment paper.
  2. Melt butter in a medium saucepan, then remove from the heat.
  3. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula (these spread out a lot so make sure they’re spaced far enough apart).
  4. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
  5. While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn’t touch the bottom of the bowl).
  6. Peel the cookies from the parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).
  7. Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.

*This recipe will make about 2 1/2 – 3 dozen sandwiched Florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).



Filed under Baked Goods, Desserts

16 responses to “Daring Bakers Challenge: Panna Cotta with Bailey’s Irish Cream Gelee & Florentine Cookies

  1. It looks amazing! Your cookies look great too! Yum…

  2. It sounds fantastic..I am seeing these a lot around today! I love your photos!

  3. The Bailey’s Gelee DOES sound amazing. And that florentine batter/dough certainly was a bit tricky. Is this your first Daring Bakers? If so, welcome!

  4. Baileys gelee & florentines, wow!! That is dessert heaven. I have to admit I am a little scared of gelatin, I’ve had some disasters in the past I’ll leave it to you daring bakers. But the florentines look like my cup of tea! What could you replace the corn syrup with? We can’t get it here. Honey? Golden syrup? Do you think it would work?

  5. Mmmm, this sounds just delightful. Love pannacotta and bailey’s too. This will be my excuse to buy a bottle now.

  6. I have been thinking about joining the daring bakers too. This looks like a wonderful first recipe to try! Looks like the perfect dessert! 🙂

  7. You are a woman after my heart! I just made a coffee flavored panna cotta last night and this looks amazing! I’m new to your blog and love it! I’m giving you the “One Lovely Blog” award that you can get here: http://theculturaldish.blogspot.com/2011/02/traditional-irish-soda-bread.html

  8. Now I want to join you guys at the Daring Bakers …these panna cottas today have made me drool, one after another…wow! You all did a fantastic job.
    I love a good panna cotta and yours looks wonderful. I think this is the first time I’ve seen panna cotta with bailey’s Irish Cream gelée …. yum!!

  9. Ivy

    Thanks for passing from my blog and glad to discover yours. Your panacotta sounds awesome with baileys and the florentines look gorgeous as well.

  10. Tes

    I am really in the mood for panna cotta now. This just looks so amazing. The florentines looks so crunchy and delicious, too 🙂

  11. This seems so fancy! Looks wonderful 🙂

  12. Welcome to the Daring Bakers, your first challenge looks great! Love the flavors that you went with!

  13. Your DB challenge is perfect!Love the Bailey’s with the panna cotta. Gorgeous cookies:)

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