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Tiramisu Panna Cotta

Updated: May 22


What's Xmas without all the goody desserts? I posted this dish before on my Instagram when I was still working at a pizzeria. 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, one of those light bulb moments.


The crew loved it so much and that was how this dish is born. I thought of serving this creation for dinner last Xmas and also taking the opportunity to really do it properly and better this time. I am so glad that I did.


Ain't that a beauty? In my opinion, there is still room for improvement and it is far from perfect. I will re-visit this recipe in the future to perfect it for sure. In the meantime, let's enjoy this adorable dessert with or without the festive vibes.


Ingredients:

(Make 4 panna cotta)

  • Panna Cotta:

  • Gelatin Sheets, 3

  • Heavy Whipping Cream, 400g

  • Whole Milk, 75g

  • Caster Sugar, 100g

  • Espresso / Strong Coffee Freshly Brewed, 50g

  • Sweet Dessert Wine Vin Santo, 50g (Optional)

  • For Serving:

  • Espresso Freshly Brewed, 20g

  • Cognac / Grand Marnier, 20g

  • High Quality Unsweetened Cocoa Powder Preferably Valrhona or Callebaut, For Dusting

  • Edible Gold Dust, For Dusting

  • Savoiardi, 4

  • Raw Cacao Nibs, For Garnishing

Equipment:

  • Sauce Pot

  • Ramekins, 4

  • Blow Torch

Directions:

  1. Prepare the Panna Cotta

  2. Lightly spray water into ramekins to prevent sticking.

  3. Bloom gelatin sheets in a bowl of water until softened.

  4. In a saucepan over medium-low heat, combine cream, milk, and sugar.

  5. Whisk gently until sugar dissolves and mixture begins to simmer.

  6. Immediately remove from heat—do not let it boil.

  7. Stir in espresso, optional vin santo, and bloomed gelatin.

  8. Whisk until gelatin is fully dissolved.

  9. Pour mixture into prepared ramekins.

  10. Use a blow torch to pop surface air bubbles.

  11. Chill in the fridge until fully set, preferably overnight.

  12. Make the Soaking Liquid

  13. In a shallow bowl, mix espresso and dessert wine.

  14. Chill in the fridge until ready to use.

  15. Unmold and Serve

  16. Dip ramekins into a hot water bath for 30–45 seconds.

  17. Once panna cotta begins to loosen and wobble, remove promptly.

  18. Do not overheat or panna cotta will melt.

  19. Carefully invert onto serving plates.

  20. Final Touches

  21. Dust with cocoa powder and edible gold dust.

  22. Lightly dip savoiardi into the espresso mixture—just a few turns.

  23. Lean the soaked biscuits beside the panna cotta.

  24. Sprinkle with cacao nibs.

  25. Serve immediately while chilled.


Silky smooth and jiggly goodness...


Every bite is nostalgic...

Recipe Video:




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