Panna Cotta Tiramisu. Door County Coffee & Tea Co. How to make Tiramisu Panna Cotta? To make Panna cotta, the cream is heated with milk, cheese, and agar-agar.
I posted this dish before on my Instagram quite some time ago.
I was trying to use whatever I have in the kitchen to create a simple tiramisu; the whole panna cotta thingy just popped into my head.
You know, one of those light bulb moment.
You can cook Panna Cotta Tiramisu using 14 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Panna Cotta Tiramisu
- It's of Panna Cotta:.
- You need 2.5 TBSP of Gelatin Powder,.
- Prepare 400 g of Heavy Whipping Cream,.
- You need 75 g of Whole Milk,.
- It's 100 g of Caster Sugar,.
- Prepare 50 g of Espresso Freshly Brewed,.
- You need 50 g of Italian Sweet Dessert Wine Preferable Vin Santo,.
- Prepare of For Serving:.
- You need 20 g of Espresso Freshly Brewed,.
- You need 20 g of Italian Sweet Dessert Wine Preferable Vin Santo,.
- You need of High Quality Unsweetened Cocoa Powder Preferably Valrhona, For Dusting.
- Prepare 6 of Savoiardi,.
- You need of High Quality Dark Chocolate Preferably Valrhona, For Garnishing.
- Prepare of Edible Gold Flakes, For Dusting.
This Italian tiramisu panna cotta it has a very unique and creamy tiramisu taste. It is an ideal recipe for anyone who likes the taste of coffee and coffee desserts. Panna cotta has got to be one of the easiest desserts to make. Literally it only cooks for like a minute, and when un-molded, it looks pretty darn fancy.
Panna Cotta Tiramisu step by step
- Prepare the panna cotta. Prepare the ramekins in a bowl of ice water bath. Set gelatin in a small bowl with 5 TBSP of water. In a sauce pot over medium-low heat, add cream, milk and sugar..
- Whisk lightly to combine well and until the sugar has dissolved. Bring it up to a simmer. As soon as it start to simmer, remove from heat. *Do not allow the mixture to boil.*.
- Immediately, add in espresso, wine and gelatin. Whisk to combine well and until the gelatin has dissolved. Pour the mixture into the ramekins. *Do not wipe the ramekins dry. Use them right outta the ice water bath. This is to ensure that the panna cotta will be unmold with ease.*.
- Chill in the fridge to set, preferably 6 hours to overnight. To serve..
- In a shallow bowl, add in espresso and wine. Stir to combine well. Chill in the fridge until ready to use..
- Prepare a bowl of hot water bath. Leave the ramekin of panna cotta in the hot water bath for about 45 sec to 1 min. As soon as the panna cotta can start to wopple, remove from the water bath. *Do not leave it in the hot water bath for too long, or the panna cotta will melt.*.
- Carefully unmold onto a serving plate. Dust with cocoa powder over the top. Soak the savoiardi in the espresso mixture..
- Do not soak for too long, preferably a few turns in the espresso mixture.* Lean the savoiardi at the side of the panna cotta. Use the back of a knife and scrape the chocolate and garnish over the top. Lastly, sprinkle the gold dust over the top. Serve immediately..
You can pretty much flavor it any way you like, but to get the tiramisu flavor I added Kahlua and Espresso Powder , and finished it with a dusting of cocoa powder. Remove the layered panna cottas with the chocolate sauce from the refrigerator. Place the baked water biscuit on top of the serving vessel and balance the truffle on top. Feel free to place the truffle down first and lean the water biscuit on top for desired presentation. In this blog, The Chef's Cut tells you a bit more about Italian desserts like tiramisu, brutti ma buoni, panna cotta and sbrisolona.