Tiramisu Panna Cotta
Updated: Feb 29, 2020
What's Xmas without all the goody desserts? 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 moments.
That was how this dish is born. I thought of serving this creation for the Xmas dinner and also take the opportunity to really do it properly and better this time. I added a sweet dessert Italian wine to my panna cotta this time to bring out that tiramisu vibe. On top of that, I also added all the glistering gold flakes to make it grander.
Ain't that a beauty? In my opinion, there is still room for improvement and it is far from perfect as I'd gathered some feedback that the savoiardi doesn't really go along with the panna cotta. I will re-visit this recipe in the future to perfect it for sure. In the meantime, let's enjoy this adorable dessert this Xmas with your love ones. Merry Xmas!
Ingredients:
(Make 6 panna cotta)
Panna Cotta:
Gelatin Powder, 2.5 TBSP
Heavy Whipping Cream, 400g
Whole Milk, 75g
Caster Sugar, 100g
Espresso Freshly Brewed, 50g
Italian Sweet Dessert Wine Preferable Vin Santo, 50g
For Serving:
Espresso Freshly Brewed, 20g
Italian Sweet Dessert Wine Preferable Vin Santo, 20g
High Quality Unsweetened Cocoa Powder Preferably Valrhona, For Dusting
Savoiardi, 6
High Quality Dark Chocolate Preferably Valrhona, For Garnishing
Edible Gold Flakes, For Dusting
Equipment:
Sauce Pot
Ramekins, 6
Directions:
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 starts 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 unmolded 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 wobble, 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.
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