White chocolate panacotta with coffee flavored butterscotch sauce

     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.