Panna Cotta Tiramisu

Name: Panna Cotta Tiramisu
Cuisine: American
Ingredients: Panna Cotta:; 2.5 TBSP Gelatin Powder,; 400 g Heavy Whipping Cream,; 75 g Whole Milk,; 100 g Caster Sugar,; 50 g Espresso Freshly Brewed,; 50 g Italian Sweet Dessert Wine Preferable Vin Santo,; For Serving:; 20 g Espresso Freshly Brewed,; 20 g Italian Sweet Dessert Wine Preferable Vin Santo,; High Quality Unsweetened Cocoa Powder Preferably Valrhona, For Dusting; 6 Savoiardi,; High Quality Dark Chocolate Preferably Valrhona, For Garnishing; Edible Gold Flakes, For Dusting

Daniel Lim @fatdoughsg

Singapore

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.

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.

Daniel Lim @fatdoughsg

Saved

Ingredients

Panna Cotta:
2.5 TBSPGelatin Powder,
400 gHeavy Whipping Cream,
75 gWhole Milk,
100 gCaster Sugar,
50 gEspresso Freshly Brewed,
50 gItalian Sweet Dessert Wine Preferable Vin Santo,
For Serving:
20 gEspresso Freshly Brewed,
20 gItalian Sweet Dessert Wine Preferable Vin Santo,
High Quality Unsweetened Cocoa Powder Preferably Valrhona, For Dusting
6Savoiardi,
High Quality Dark Chocolate Preferably Valrhona, For Garnishing
Edible Gold Flakes, For Dusting

Saved

Steps

1

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.
2

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.*
3

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.*
4

Chill in the fridge to set, preferably 6 hours to overnight.
To serve.
5

In a shallow bowl, add in espresso and wine.
Stir to combine well.
Chill in the fridge until ready to use.
6

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.*
7

Carefully unmold onto a serving plate.
Dust with cocoa powder over the top.
Soak the savoiardi in the espresso mixture.
8

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.