Panna cotta tart: a new version of the Italian classic - without baking

You've definitely never eaten panna cotta like this before! It is a slightly modified classic Italian dessert, to which crispy cookies and coconut cream are added. It's delicious panna cotta tart and it is very easy to make.

 

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Ingridients

For the foundation

• 300 g cocoa cookies (e.g. Leibniz)
• spoon of cocoa powder
• 150 g of soft butter
• 30 grams of sugar
• 1 pinch of salt
• 1 tablespoon of water

For the raspberry mass

• 250 grams of frozen raspberries
• 2 sheets of gelatin

For panna cotta

• 100 ml of coconut milk
• 100 ml of buttermilk
• 200 ml of cream
• 40 ml of honey
• 1 vanilla sugar
• 4 sheets of gelatin

 

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Preparation

For the base or biscuit, finely grind the biscuits and mix them with soft butter, cocoa, sugar, salt and water. Knead the dough.

Spread the dough on the bottom of a square pan (ideally with a lifting bottom, so that you can later take the dessert out and cut it nicely into slices) and press it against the bottom. The bottom and sides of the pan must be well covered with the dough. Refrigerate until the next step is completed.

For the panna cotta, let the gelatine leaves soften in cold water. Mix coconut milk, buttermilk, cream, honey and vanilla sugar in a bowl immersed in warm water. Separate about 100 ml of the mixture and set aside. We squeeze out the gelatin sheets and mix them into the still hot panna cotta until they melt completely. Now spread this mixture over the dough and leave it overnight in the refrigerator to cool.

For the raspberry mixture, heat the raspberries and add the squeezed gelatin (same procedure as for the panna cotta) and mix well until it melts completely. As soon as the raspberries have cooled down a bit, spread this mixture over the panna cotta layer. Let everything cool and harden. Then we apply the last (thin) layer of panna cotta.

The dessert can be decorated with fresh raspberries, edible flowers or coconut crumbs if desired.

So sweet good run!

 

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