To make panna cotta, soak gelatine in cold water for 5 minutes to soften
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
Contains
MilkTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Place cream, vanilla seeds and remaining 3/4 cup (165g) sugar in a saucepan over low heat, stirring until sugar dissolves.
- Squeeze excess water from gelatine, then stir into cream mixture until melted and combined.
- Remove from heat and set aside at room temperature for 1 hour to infuse.
- For jam, place all ingredients in a pan over medium-low heat, stirring until sugar dissolves.
- Bring to a simmer and cook, stirring occasionally, for 20 minutes or until thickened.
- To test if jam is ready, place a plate in freezer for 10 minutes.
- Drop 1 tsp jam onto plate.
- Let it set for 30 seconds, if it thickens, jam is ready, if not, cook for a further 5 minutes and test again.
- Transfer to a bowl.
- Cool slightly.
- Cover and chill.
- Pierce the cooled cakes all over with a skewer.
- Evenly pour panna cotta over each.
- Cover with plastic wrap.
- Chill overnight.
- The next day, remove chilled panna cotta sponge from cake pans.
- Spread jam over one sponge layer and sandwich with the remaining sponge.
- Return to fridge while you make the ganache.
- For ganache, place all ingredients in a heatproof bowl set over a saucepan of simmering water (don't let bowl touch water), stirring until melted and smooth.
- Remove from heat.
- Spread ganache all over sponge, leave to soft set, then sprinkle with desiccated and flaked coconut.
- Chill, then serve.
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Plating
Cookware for this recipe
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Saucepan
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Grill or grill pan
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Cake tin
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Mixing bowl
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Wooden spoon