The famous Italian dessert that can be adapted for a variety of different recipes, using flavours, nuts, coffee etc. Light and easy to prepare, very cost effective and delicious.
Panna Cotta Fruits of the Forest Torte
Ingredients for 8-10 portions:
– 1 Baked Sponge Round (240cm x 10cm)
– 1-2 Tots Kirsch
– 4-500g Fruits of the Forest Mixed (mirtilli/ ribes/ more/ lamponi)
– *Gelatine Optional
– 750ml Full Cream Milk
– 750ml Double or Whipping Cream
– 210g Panna Cotta
– 75g Grated White Chocolate
– Decoration
– Whipping Cream
– Soft Fruits
– Chocolate Schrolls or Shavings
Place a ring mould 240cm diameter 60cm high (9.1/2inches x 2.1/4inches) onto a base plate. Trim and place the sponge disc on the bottom and
sprinkle with a little kirsch.
Arrange a layer of fruits of the forest on the sponge. *Gelatine can be dissolved into the juices from the fruits if a firm set is desired.
In a stainless steel saucepan bring the milk and cream to the boil, rain in the Panna Cotta, whisk to dissolve. Bring the contents to a gentle simmer,
removed from the heat and stir in the chocolate until melted.
Allow to cool a little, then ladle the sauce gently over the fruit taking care not to move the fruit around.
Panna Cotta will set quite quickly, even when still warm. Allow to cool, refrigerate for a minimum of 4 hours.
To serve:
Portion, remove the ring mould, decorate with cream, fruits and chocolate.
Note: for a finer presentation, line the ring mould with a thin strip of cellophane so as to build up the fruits around the inside of the ring. Remove prior to serving.
Individual desserts can also be made up using the round petit gateaux moulds!!
Panna Cotta al Caffe’
Ingredients for 8-9 portions:
– 750ml Full Cream Milk
– 50ml Double or Whipping Cream
– 210g Panna Cotta
– 2 Cups Extra Strong Espresso Coffee
– Toasted Pistachio Nuts
In a stainless steel saucepan bring the milk and cream to the boil, rain in the Panna Cotta, whisk to dissolve.
Bring the contents to a gentle simmer,
removed from the heat once boiled. Add the
espresso coffee and stir.
Pour into individual coffee cups and refrigerate for a few hours to set.
To serve top with toasted pistacchio nuts and dust with icing sugar.