CHEESECAKE Panna Cotta
Cheesecake Panna Cotta is a luxurious fusion of two beloved desserts, blending the velvety smoothness of panna cotta with the rich, creamy essence of cheesecake. This indulgent treat captures the best of both worlds, offering a silky texture that gently melts in the mouth.
Ingredients (20 cm form):
Bottom
– 100g oatmeal
– 70g of low-sugar strawberry/raspberry jam
– 40g of peanut butter
Cheesecake layer
– 750 ml of plant milk (rice/coconut)
– 250 ml of coconut milk from a carton
– 100g white chocolate without sugar (or regular white chocolate)
– 25g of gelatin dissolved in 75ml of hot water
– vanilla pod (optional extract)
Top
– 200-250g frozen/fresh raspberries
– 35g of erythritol/xylitol
– 7g of gelatin dissolved in 50ml of hot water
Preparation:
➡️ Bottom
1) Grind oatmeal. Add jam and peanut butter and knead.
2) Use the resulting mass to cover the bottom of a form with a removable bottom (the bottom is lined with paper) and put it in the fridge.
➡️ Cheesecake layer
1) Pour the milk and coconut milk into a pot. Add white chocolate and vanilla (the whole stick) and heat, stirring from time to time, until melted. We do not bring it to a boil.
2) Remove the vanilla pod, add gelatin and mix thoroughly. Let the mixture cool down and then pour it onto the previously prepared base. Set aside in the fridge to set.
➡️ Top
1) Blend the raspberries with a hand blender with sweetener. Add the cooled gelatin, blend for a while and pour it on top. Set aside to set.
2) Divide the finished cake into 12 portions – bon appetit!
