Panna Cotta and Florentine Cookies

This month’s daring bakers challenge was PANNA COTTA & FLORENTINE COOKIES
I didn’t lose any sleep over this month challenge as I have already tried my luck with Panna Cotta a few times .I chose to go with my favorite ,tried n tested ...Mango panna cotta

The Florentine cookies came out soo well and were a perfect treat for my sweet tooth.
Thanks a ton Mallory for throwing such yummilicious challenge on us.

Here goes the recipe

For the Panna cotta
1 cup (240 ml) whole milk
1 tablespoon unflavored powdered gelatin
3 cups (720 ml) whipping cream
1/3 cup (80 ml) honey
1 tablespoon (15 gm) granulated sugar
Pinch of salt
Directions:
1. Pour the milk into a bowl 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.
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.

Mango Gelée
1 cup Mango Puree
3 tablespoons (45 ml) water
1/4 cup (60 gm) sugar
1½ teaspoons unflavored powdered gelatin
Directions
1. Sprinkle gelatin over water.
2. Place mango puree and sugar in a small saucepan and simmer until sugar has dissolved. Now mix the gelatin into the mango mixture and stir until gelatin has dissolved.
3. Remove from heat and allow to cool 

To make the Panna cotta more colorful, I split the Mango Gelee to half and added 2-3 tablespoon of whipping cream to one batch.
So now I have two batches of Mango Gelee ,one in a lighter shade and one on the darker yellow shade.

Assembly
Half fill the glass or ramekins with Vanilla panna cotta. Now add 2 table spoons mango Gelee followed by another 2 tablespoons of mango gelee with cream.
Refrigerate at least 6 hours or overnight. Add garnishes and serve.

For Nestle Florentine Cookies
Ingredients
2/3 cup unsalted butter
2 cups quick oats
1 cup granulated sugar
2/3 cup All purpose flour
1/4 cup (60 ml) dark corn syrup [I used light corn syrup as I was out of dark corn syrup]
1/4 cup whole milk
1 tsp (5 ml) vanilla extract
pinch of salt
1½ cups (9 oz) dark chocolate

Directions
Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with parchment paper.
1. Melt butter in a medium saucepan, then remove from the heat.
2. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.
3. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
4. 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).
5. Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).
6. Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.