Do you want a fresh and delicate dessert, but you have no idea which one to choose? If you want to impress your friends, I would recommend a nice panna cotta! I’m not proposing the traditional dessert, but a different sweet thanks to the presence of different elements. In my opinion, they match perfectly among them as for example the cinnamon and the cherries. In addition an original touch to the dessert is given by the chocolate with green pepper that makes everything slightly spicy. What do you think? Try this delight, I say you will not regret ..
Serves: 8
For the Maraschino panna cotta:
- 200 ml fresh milk
- 230 ml fresh cream
- 50 grams caster sugar
- 40 grams icing sugar
- 1 vanilla bean
- 2 tablespoons Maraschino
- 6 grams gelatine leaves
Method
Soak the isinglass in cold water for at least 10 minutes. Pour the milk and the cream in a pan, then add the sugar and the vanilla bean ( this one has to be cutted lengthwise and you have to extract its seeds). Heat the mixture, without boiling and remove from the heat. Afterd add the squeezed jelly. Mix and let it cool. Then add the liqueur. Filter with a fine sieve and pour into the appropriate molds. Place in the freezer for at least 4 hours.
For the cherries coulis:
- 140 grams pitted cherries
- 40 grams icing sugar
- 20 ml water
- ¼ lemon juice
Method
Place the cherries in a non-stick pan, pour the sugar, the water and the lemon juice. Bring to a boil and cook for 7 minutes. Remove from heat and allow to cool. Blend with an immersion mixer and filter. Keep aside.
For cinnamon streusel:
- 60 grams plain flour
- 60 grams almond flour
- 60 grams sugar
- Cinnamon to taste
- 60 grams butter
- 1 pinch of salt
Method
Put all the ingredients in a bowl. Knead by hands and form large crumbs. Put them into a baking tin that it has to be covered with baking paper. Bake in hot oven at 160 degrees for 20-22 minutes. Remove from the oven and let it cool.
For the white chocolate and green pepper sheets:
- 100 grams white chocolate
- Green pepper to taste
Method
Melt the chocolate in a bain-marie. Pour it on a baking sheet lined with baking paper and spread it well creating a thin layer. Crush the green pepper in a mortar, then sprinkle the chocolate with it. Let’s cool in the freezer. Break the chocolate creating some sheets.
Plating
Unmold the panna cotta and place it on the plate. Pour a couple of cherry coulis spoonfuls and decorate with the streusel and the chocolate sheets. You will have to wait a few minutes for the panna cotta to reach the right consistency before you can eat it.