A creamy and crunchy treat for this months DB!

This months DB was quite a yummy challenge ..thanks to Mallory of Sofa In the Kitchen.The month of Feb has been quite tiring after my sons birthday, they were both infected by chicken pox.So I was lagged up in my posts..
This months challenge was Panna cotta and Florentine cookies.For the Panna cotta my first choice of fruit was strawberries..but when I looked through my window and saw the ripe tree tomatoes in my garden I dropped the strawberry idea .

HONEY PANACOTTA

1 cup  milk
1 tablespoon  unflavored powdered gelatin
3 cups whipping cream
1/3 cup  honey
1 tablespoon  granulated sugar
pinch of salt

• Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk . Let it stand for 5 minutes .
• Pour the milk into the saucepan and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes whisking a few times.
• 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.
• Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
• Refrigerate at least 6 hours or overnight. 

TREE TOMATO GELEE

 230 gm tree tomatoes

3 tablespoons water

1/4 cup  granulated sugar

1½ teaspoons  unflavored powdered gelatin

• Sprinkle gelatin over water.
• Place fruit and sugar in a small saucepan and simmer until sugar has dissolved. Now mix the gelatin into the tree tomato mixture and stir until gelatin has dissolved.

• Remove from heat and allow to cool 
• Now layer it with the panacotta in the glass.After layering with the gelee refrigerate it for 45 minutes.

The Oatmeal Florentine cookies were a mere delight for my kiddos. :)It was super Crunchy!

OATMEAL FLORENTINE COOKIES

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

Preheat oven to moderately hot 190°C. Prepare your baking sheet with silpat or parchment paper.

Melt butter in a medium saucepan, then remove from the heat.

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.

While the cookies are cooling melt your chocolate until smooth either in the microwave or by double boiling method. 

Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper 

Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.

Wishin u all a crunchy creamy baking :)!