Panna Cotta and Florentine Cookies

Ingredients

Berry Panna Cotta
• 1 cup (240 ml) whole milk
• 1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
• 3 cups (720 ml) whipping cream (30+% butterfat)
• 1/3 cup (80 ml) honey
• 1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
• pinch of salt
• 1 cup fresh berries
Florentine Cookies
• 1/3 cup butter
• 1 cup quick oats
• 1/3 cup all purpose flour
• 2 tbsp milk
• 3 tbsp agave syrup
• vanilla extract
• 1 oz chocolate melted

Instructions

Berry Panna Cotta
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).
2. Let stand for 5 minutes to soften the gelatin.
3. Pour the milk into the saucepan/pot and place over medium heat on the stove.
4. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).
5. Next, add the cream, honey, sugar, and pinch of salt.
6. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
7. Remove from heat, allow it to sit for a few minutes to cool slightly.
8. In the mean time divide the berries between the ramekins. Pour the panna cotta into the prepared glasses or ramekins
9. Refrigerate at least 6 hours or overnight. Add garnishes and serve.
Florentine Cookies
10. Heat the oven to 375F.
11. In a sauce pan melt 1/3 cup butter.
12. Remove it from the heat and mix in 1 cup quick oats, 1/3 cup all purpose flour, 2 tbsp milk, 3 tbsp agave syrup and few drops of vanilla extract.
13. Placed 1 tsp of dough onto a cookie sheet, flatten with a spatula and baked in preheated oven for about 7 minutes.
14. Let the cookies cool completely and drizzle some chocolate on top.