Pannacotta, that famous italian dessert is incredibly to make. Normally served in individual portion but that time I decided to make it with a bottom lose cake pan.
Panna Cotta Cake
for the filling:
500 ml heavy cream
50 g sugar
1 vanilla pod
100 g fresh raspberries plus some more for topping
Crush the cookies in a food processor or in a plastic bag, seal the bag and crush them with a rolling pin. Mix together with the melted butter with a fork until well incorporated. Place this mixture in the greased tin and press with the bag of a spoon. Keep it in the fridge to set while we do the filling.
Heat 300 ml of the heavy cream and the sugar in a saucepan with the seeds of the vanilla pod. Bring it to simmer for about 5 minutes on low heat. In the meanwhile put the gelatin sheets into a bowl with cold water, or just follow the directions of manufacturer depending on the kind of gelatin you will use.
makes a 15 cm cake
for the crust:
150 g cookie
80 g melted butter
500 ml heavy cream
50 g sugar
1 vanilla pod
100 g fresh raspberries plus some more for topping
Crush the cookies in a food processor or in a plastic bag, seal the bag and crush them with a rolling pin. Mix together with the melted butter with a fork until well incorporated. Place this mixture in the greased tin and press with the bag of a spoon. Keep it in the fridge to set while we do the filling.
Heat 300 ml of the heavy cream and the sugar in a saucepan with the seeds of the vanilla pod. Bring it to simmer for about 5 minutes on low heat. In the meanwhile put the gelatin sheets into a bowl with cold water, or just follow the directions of manufacturer depending on the kind of gelatin you will use.
Remove from the heat. Drain the gelatin and add it to the mixture let the mxture cool down for about 20 minutes and place this mixture for 30 minutes in the fridge.
Blend the fruit and set aside.
In a spearate bowl whip the the remaining 200 ml of cream and using a spatula mix it with the cold mixture from the fridge. Pour this mixture over the cookie base and with the fork spread the mixture of the fruit all over making spirals with the fork.
Blend the fruit and set aside.
In a spearate bowl whip the the remaining 200 ml of cream and using a spatula mix it with the cold mixture from the fridge. Pour this mixture over the cookie base and with the fork spread the mixture of the fruit all over making spirals with the fork.
Place it in the fridge to set for at least 6 hours or preferably overnight. Top with some fruit and fresh mint before serving.
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