classic pannacotta with berry coulis, grilled strawberries, biscoff crumb & white meringue
Introduction:
This classic doesn’t need any introduction to the world. Honestly, there are thousands of variations of this dessert. Everyone claims theirs to be the best especially when it is a family recipe followed generations after generations.
This “Cooked Cream” dessert recipe is simple and easier to follow. One can also set panna cotta mixture in a cake mould and using a cookie cutter portions them into desired shapes before serving.
Personally, after having tasted so many variations & textures of panna cotta, I have finalized this one to everyone’s liking. The combination of Biscoff and smokey strawberry takes it to next level. Once every component of the dish is ready it takes just few minutes to platting up. Its popularity & versatility makes it a star dish in any restaurant menu.
Ingredients:
Pannacotta: Berry Coulis:
320 ml - Cream 200gms- Fresh Raspberries
220ml- Full Cream Milk 200gms- Fresh Blueberries
90gm- Sugar 200gms- Icing Sugar
6.5gms - Gelatine (Approx 2 1/4 sheets) 1 tbsp- lemon juice
30gms- Orange zest
5tbsp- Vanilla Extract
Biscoff Crumb: Coffee Meringue:
100gms- All purpose flour 5 no- Egg Whites
120gms- Biscoff 1/3 tsp- Salt
1 tsp- Salt 220gms- Sugar
1 tsp- Caster Sugar 4tsp- Instant coffee powder
220gms- Butter Unsalted (if using salted, 2tsp- Vanilla extract
don’t add additional salt)
120gms- Ice water
Method:
Stage 1 - Pannacotta
In a saucepan, bring cream and milk to a boil.
Meanwhile, soak gelatine leaves in water until soft. Don’t soak them too long(approx. 3-4mins).
Add sugar, orange zest, vanilla extract and stir well using a wooden spoon or spatula.
Squeeze excess water from gelatine leaves and add to the pot. Stir well to avoid any lumps.
The temperature has to be above 95-100C to activate the gelatine.
After one boil, place the pot straight into a bowl with ice to cool down the mixture.
Keep stirring to avoid the mix setting in the corners of the pot. Continue this process till its warm or room temperature(35-55C).
Place a sieve on top of measuring jug and strain the mixture.
Using dariole moulds, lightly spray with oil and pour the mixture until 3/4th .
Let it set in a refrigerator or blast chiller for at least 4hrs, if preparing in advance overnight is highly preferred.
Stage 2 - berry coulis
Place all ingredients in a sauce pan and add water to adjust consistency. Personally, for every 100gm of berries, add 10ml of water i.e. 10%.
Cook in low heat until soft.
Blend it together using a hand blender and strain the seeds by passing thru a sieve.
The coulis gradually thickens once cold. Try not to add too much water in the beginning stage.
Place in the refrigerator overnight.
Stage 3- Biscoff Crumb
Heat the oven at 170C.
Mix all the ingredients and don’t knead or overdo it.
If all the ingredients are room temperature, its easier to combine.
Spray oil on a flat tray, place baking paper and gently flatten the dough in 1-2 inches height.
The texture should be like a wet chunk of sand or clay.
Bake at 160C until golden brown and cooked in centre. Use low fan speed or intensity to avoid uneven cooking.
Stage 4- coffee meringues
Preheat the oven at 90C
Using a kitchen aid, place all ingredients in a bowl and whip the egg whites on high speed.
Avoid any moisture during the process as it can prevent it from raising.
Continue the process till the egg whites become firm or double in amount.
You will observe from semi liquid stage, they turn into holding themselves on a back of spoon and form a light aery texture.
Fill the mixture in piping bag and use a nozzle if you like to get creative.
On a flat tray, spray oil and place baking paper. Pipe the mixture into a dome like structure and bake for 1hr 30mins on a low fan setting.
Allow it to cool naturally and store in a air tight container.
Stage 5- assembling the dish
Cut strawberries in half and dip in icing sugar. Using a blow torch, give a nice robust colour.
Smear the berry coulis on a white plate. You can use black instead as it helps to enhance the visual appearance.
Place the pannacotta, crumb and white meringues to your liking.
Finish with a scoop of ice cream and garnish with nuts and edible flowers.
