Oats and orange *florentines*, Grand-Marnier sour cream panna cotta

This month’s Daring Baker Challenge‘s topic is “Panna Cotta & Florentine Cookies”.

Mine is Grand-Marnier sour cream cotta topped with grapefruits, with orange oat florentines, coated in white chocolate.

See their recipes and other’s desserts here.

I am not really sure what a “florentine” or a “florentine cookie” means. I know what we call florentins in France. They are sweets like these :



The base is almond and orange peel. As the almonds and citrus produced or sold in Florence (Firenze) were very famous.

(more about *florentins* soon)

I have kept my florentin recipe and replaced almonds by oats to fit the challenge.

Cane sugar, honey… candied orange peel, oats.

With white or without chocolate coating.

Panna cotta is not my favorite dessert, but if it is flavored and made with good cream (=creme fraiche or sour cream), it can be good. I’ve used 1/3 of raw sour cream and Grand Marnier orange liquor instead of milk.

With grape-fruit. That’s a good balance.

Small plated version :

Other versions of panna cotta :

Vanilla panna cotta with raspberries

Rose petals panna cotta