Updated: Feb 29
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!
(Make 6 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
Espresso Freshly Brewed, 20g
Italian Sweet Dessert Wine Preferable Vin Santo, 20g
High Quality Unsweetened Cocoa Powder Preferably Valrhona, For Dusting
High Quality Dark Chocolate Preferably Valrhona, For Garnishing
Edible Gold Flakes, For Dusting
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.
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.