The panna cotta, this Italian dessert based on cooked cream that has become a widely consumed traditional dessert. This time, in this article we wanted to give it a little twist and turn this individual classic into a cake, so that each consumer can cut the desired portion and enjoy it from start to finish. We have given a Christmas touch to the panna cotta cake by putting a few pieces of nougat at its base, but if you don’t have it or don’t like it, you can do without it and simply make the cake as it is. We think you’ll like it anyway.
The preparation of the panna cotta is very easy, this time it has a base of sablé dough that you can replace with shortcrust dough or shortcrust dough, but it is worth making your own dough at home since you will gain in flavor and you will have a dessert of panna cotta cake of 10.
Ingredients to make Panna Cotta Tart:
- For the base:
- 225 grams of flour
- 75 grams of sugar
- 50 grams of ground almond
- 125 grams of cold unsalted butter
- 1 egg L
- For the filling:
- 4 sheets of neutral gelatin
- 600 grams of whipping cream
- 50 grams of sugar (¼ cup)
- 100 grams of Jijona nougat
How to make Panna Cotta Tart:
- First, we are going to prepare the sablé dough base for the panna cotta cake.
- To do this, put the flour, sugar, ground almonds and cold butter cut into pieces in a bowl.
- We knead with our hands, undoing the butter along with the rest of the ingredients until it has a sawdust-like texture.
- Lightly beat the egg and add it. We continue mixing all the ingredients with our hands until we integrate them.
- Form a ball with the sablé dough, wrap it in plastic wrap and reserve it in the fridgefor at least 30 minutes.
- After this time, lightly flour a work surface and roll out the panna cotta dough with a rolling pin.
- Grease a preferably removable round mold of about 24 cm in diameter. We put the rolled out dough on it and trim the excess edges.
- We fit the dough well on the walls of the mold and prick the bottom with a fork.
- We put baking paper on top of the dough and fill it with dried legumes to make weight and that the dough does not rise when baked.
- Roll out the rest of the dough and with a star-shaped cutter, cut some cookies in this shape to decorate the panna cotta cake. We make one star per diner.
- Bake the base of the cake and the cookies in a preheated oven at 180ºC with heat above and below.
- The cookies will only be slightly golden, about 7 minutes, and the base of the cake about 15 minutes, at which time we will carefully remove the legumes and the baking paper and let it brown for 5 more minutes. Let everything cool on a rack.
- And now we go with the panna cotta filling. Soak the gelatin sheets for about 5 minutes.
- Heat the cream and sugar in a saucepan until the cream is hot and the sugar has dissolved.
- Better if we remove from time to time to check that the sugar is dissolving. Remove the cream from the heat.
- Drain the gelatin sheets well and add them one by one to the hot cream while stirring well so that the gelatin sheet is integrated, and do the same with the rest.
- Cut the nougat into very small cubes and place them at the bottom of the panna cotta cake.
- Brush the biscuit stars with a layer of panna cotta and pour the rest onto the cake.
- Another day you can also try this recipe for vanilla stars for Christmas if you like this type of cookie.
- Let it set for at least four hours in the fridge, although it is always better to make this type of cake overnight.
- When serving, decorate with the cookies and sprinkle with a little icing sugar if desired.
- When serving, accompany each portion of the panna cotta cake with a cookie star.
