Raspberry panna cotta cake
The Raspberry Panna Cotta Cake is a delightful dessert that combines the creamy texture of panna cotta with the fruity freshness of raspberries.
INGREDIENTS
FOR THE GROUND:
1 tsp cocoa powder
50g flour
25g butter
3 eggs
1 pinch of salt
75g sugar
FOR THE PANNA COTTA CREAM:
1 vanilla bean
70g sugar
1 pack of bourbon vanilla sugar
850 g cream
4 sheets of gelatin
2 tbsp almond liqueur or almond syrup
FOR THE RASPBERRY CASSIS MIRROR:
2 sheets of gelatin
300 g frozen raspberries
1 – 2 tbsp lemon juice
75 ml black currant liqueur (alternatively juice)
30 – 40 g powdered sugar
75 g semi-sweet couverture
PREPARATION
1st step
Pre heat the oven to 180 degrees celcius. Line a springform pan (Ø 26 cm) with baking paper. Mix cocoa & flour, melt butter.
2nd step
Beat the egg whites and salt until stiff, sprinkle in the sugar.
Briefly fold the egg yolks into the egg whites. Sift the flour mixture on top and fold in.
Fold in butter. Smooth out the dough in the tin and bake for 15 minutes. Allow to cool in the mold.
3rd step
Cut the vanilla pod lengthwise and remove the pulp.
Put the pulp, pod, sugar, vanilla sugar and 700 g cream in a pot and bring to the boil while stirring.
Simmer over low heat for 10 minutes.
4th step
Soak gelatin in water. Remove the cream from the heat and let it cool. Remove vanilla pod. Squeeze out the gelatine and dissolve it in the cream.
Stir in almond liqueur/syrup. Pour into a bowl and chill until it gels – stir the cream several times.
5th step
Soak 2 sheets of gelatin in water. Bring the raspberries, lemon juice, cassis and sugar to the boil in a saucepan.
Allow mixture to cool. Squeeze out the gelatine and dissolve it in the fruit.
Strain the raspberry mixture through a sieve and chill.
