Panna cotta and berry cake - recipe (including photos)

Ingredients for the middle layer:

• 100 grams of sugar
• 3 egg whites (about 100 grams)
• 5 egg yolks ( about 80 grams)
• 35 grams of cocoa powder

Beat the egg whites with half of the sugar and the egg yolks with the other half.

Add the egg yolks over the white ones and mix slowly.

Add the cocoa powder and mix until well incorporated.

Grease a round pan (approximately 18 cm diameter) with some butter or sunflower oil and add the dough. Put it in the preheated oven at 180 degrees Celsius for about 15 minutes.

Take out the layer and let it cool!

Remove the crust from the top and the bottom of the layer.

Ingredients for the bottom layer:

• 250 grams of wheat flour
• 150 milliliters of milk
• 130 grams of butter
• 100 grams of sugar 
• 50 grams of cocoa powder
• 1 egg

Mix the flour with the cocoa powder.

Mix the butter with the egg, the milk and the sugar.

Mix the flour/cocoa with the butter/milk mixture.

Let the dough rest for 20 minutes in the fridge. Divide  the dough in two parts: one bigger then the other.

Spread the big part of the dough on the table and then put it in a round pan (26 cm). Let it bake at 180 degrees Celsius for 15 minutes.

Let it cool for a few minutes and cut it the size of your plate (because this layer will be the base for the cake)

Ingredients for the berry mousse:

• 200 grams of red berries
• 300 grams of fresh cream
• 100 grams of Philadelphia cheese (or Mascarpone)
• 80 grams of powdered sugar
• 2 spoons of sugar
• 8 grams of gelatin foil

Put the gelatin in cold water and let it rest for 10 minutes.

Mix the berries with the powdered sugar and put it at slow fire until the sugar is melted. Do not boil it! When the berries are hot but not boiling add the gelatin and mix until is dissolved.

Beat the fresh cream with the 2 spoons of sugar until thick.

Add the cold berry composition over the fresh cream and mix until well incorporated.

Add the Philadelphia cheese over the berry mixture.

Ingredients for the panna cotta:

• 200 milliliters of milk
• 300 grams of fresh cream
• 50 grams of powdered sugar
• 10 grams of gelatin foil

Put the gelatin in cold water for 10 minutes.

Heat the milk and add the gelatin.

Beat the fresh cream with the sugar and then mix it with the milk.

Let it cool!

Ingredients for the gelatin blackberries:

• 200 grams of blackberries
• 70 grams of sugar
• 6 grams of gelatin foil

Mix the blackberries with the sugar and crush the fruits. Put the pot on slow fire. Let the sugar melt and add the gelatin when the mixture is hot but not boiling!

Let it cool!

Ingredients for the meringue:

• 50 grams of egg whites
• 50 grams of sugar
• 50 grams of powdered sugar
• salt

Beat the egg whites with the salt for a minute. Add the sugar and beat until thick. Add the powdered sugar and beat for another minute.

Put the meringue in the oven at 60 degrees Celsius for 1 hour.

Assembling the cake:

Put the bottom layer (the one with the butter) on the bottom of a tray with removable disk.

Melt 100 grams of chocolate and add above. Put it in the fridge for 10 minutes.

Add the berry mousse over the chocolate and put it again in the fridge for 30 minutes.

Take it out from the fridge and add the middle layer (the one without flour) in the middle like in the photo.

Add the panna cotta and put it back in the fridge for 30 minutes.

Take it out and add the gelatin blackberry.
Put it in the fridge for another 30 minutes or over night.

Finally, put the meringue on top.

Enjoy!

The original recipe can be found here

Panna cotta in three colors - recipe (including photos)

Ingredients for the white panna cotta:

• 400 grams of fresh cream
• 100 milliliters of milk
• 4 sheets of gelatine (6 grams)
• 30 grams of sugar

Ingredients for the strawberries and blackberries panna cota:

• 100 grams of strawberries
• 100 grams of blackberries
• 6 spoons of sugar 
• 1 sheet of gelatine (1.5 grams of gelatine)

Put the gelatine in a bowl with water.

Separately, in a pan mix the strawberries with 3 spoons of sugar and let them simmer for a few minutes.

In another pan add the blackberries and 3 spoons of sugar and let them simmer at slow fire for a few minutes.

Remove each pan from fire and add half of one gelatine sheet in each pot and mix. Let the mixtures cool at room temperature.

For the white panna cotta, mix the fresh cream with the milk and the sugar and let them boil at slow fire for a few minutes.

Remove from fire and add the 4 gelatine sheets. Mix until well incorporated!



Now, in the pan with the strawberry mixture add three spoons with the white panna cotta and mix well.

Repeat the operation for the blackberry mixture.

Now the assembly: add firstly one layer of blackberry mixture in panna cotta forms. Put the forms in the fridge for 20 minutes.

Take out of the fridge and pour the white panna cotta in the forms. Put them back in the fridge for another 20 minutes.

Finally, take them out of the fridge one last time and add the strawberry mixture. Put the forms in the fridge for another 20 minutes. Now they are ready.

You need this "stop and go" process in order for each layer to solidify, so that the layers remain separate.

 The original recipe can be found here

Panna cotta - recipe (including photos)

Ingredients:

• 400 grams of fluid cream
• 250 grams of milk
• 90 grams of sugar
• 9 grams of gelatine
• vanilla sugar
• vanilla stick

Put the gelatin in cold water for 10 minutes.

Mix the milk with the fluid cream, the vanilla sugar and the vanilla stick and let it boil at medium fire. Put it aside, take out the vanilla stick and then add the gelatin while still hot. Mix well!

Pour the panna cotta in forms and let it at room temperature until it cools. Put it in the fridge for at least 5 hours before serving!

You can serve it with strawberries, raspberry or as it is.
Enjoy!

The original recipe can be found here