That's one of the few times I get to complete a DB challenge on time and to be honest it's not excactly complete since I have substituted florentine cookies with orange tuilles due to lack of ingredients. Surprisingly I found the making of panacotta challenging (which is great) since I was quite ambitious about getting a butterscotch filling frozen (never happens) but the result totally worthed it. I also had the chance to use leftover cramble and almond paste from my almond torte as the cream's base after blending and baking them alongside with the tuilles (an addition that I recomend).
Panacotta
450gr heavy cream
150gr milk
60gr granulated sugar
90gr white chocolate
12gr gelatin sheets, softened in cold water
Butterscotch sauce
140gr brown sugar
35gr strong coffee
105gr heavy cream
35gr butter, room temperature
50gr milk (optional)
Tuilles
90gr flour
90gr butter
90gr powdered sugar
90gr egg whites
1 orange (zest)
For the panacotta bring cream, sugar and milk almost to boiling point, remove from heat and dissolve in the gelatin. Then melt in the chocolate, let the mixture cool and fill almost 10 small moulds. Refrigerate for several hours. To make the sauce, start warming the heavy cream and bring sugar with coffee to boil. When the syrup reaches 115C, remove from heat, add the butter and then the hot cream. To achieve a thinner texture poure in up to 50gr of milk and refrigerate after cooling. Finally for the tuilles, simply melt the butter and whisk in the sugar with the zest. Blend in the flour and then beat in the egg whites without incorporating air to the mixture. Spread the batter on silicone mats making thin layers (a stencil would be helpfull) and optionally sprinkle some chopped almonds. Bake at a preheated oven to 200C for 4-6min. In order to give them a curvy shape wrap them around a rolling pin as soon as they come out of the oven.