Panna Cotta Cake-Dessert
by Editorial Staff
In this variation of a traditional Italian dessert, instead of an excessively high-calorie cream, we use pannacotta – “boiled cream”, frozen in tender jelly. Unlike exquisite classics, we do not lay out the fruits on top but serve them separately. The basis of the cake-dessert is shortcrust pastry, which is prepared according to one of the recipes, which gives a denser structure, suitable for pies with filling. Fruits or berries can be absolutely any (according to the season and to taste).
Servings: 8
Ingredients
- Flour – 1 ¼ cup
- Sugar – 1 ½ tbsp
- Table salt – ½ teaspoon.
- Butter, chilled, cut into small cubes – ½ cup
- Large egg yolk – 1 pc.
- Ice water – 1/8 cup
- Gelatin – 1 teaspoon
- Coldwater – 3 tbsp
- Creamy yogurt, natural – ¾ glass
- Fat cream – 1/3 cup
- Sugar – 3 tbsp
- Coarse salt – ½ teaspoon.
- Vanilla pod – 1 pc.
- Cherries (you can mix white and dark cherries and cherries) – 700 g
- Sugar – 3 tbsp
- Fresh lime juices – to taste
- Salt – 1 pinch
Directions
- Combine flour, sugar, and salt. Combine dry ingredients with butter using a kitchen technique (stir for 10-15 seconds) or by hand to create a mass with small lumps (no larger than 0.3 cm).
- Add the yolk. Stir until smooth.
- Without turning off the food processor, pour in a thin stream of water. Stir until the dough is held by a finger-stick (no more than 20 seconds). You can stir the dough with a fork, gradually adding water (also briefly, only until the dough begins to “gather”).
- Wrap the dough in plastic wrap and place in the refrigerator for at least an hour or leave until the next day (you can freeze for a month and thaw in the refrigerator before use).
- On a lightly floured surface (preferably cool in the room) roll out the dough into a rectangle about 20×40 cm in size (the thickness of the layer is about 3 mm).
- Carefully line the rolled dough into a long rectangular shape (10×35 cm) with a removable bottom. Remove excess dough with a rolling pin. Pierce the dough with a fork in several places. Place in refrigerator for 1 hour.
- preheat oven to 190 degrees. Cover the chilled dough shaped with parchment and sprinkle the dried beans (or special “weight” for baking) to the brim. Bake for 20-25 minutes.
- Carefully remove beans and paper. Return to the oven for another 12-15 minutes (if the edges start to burn, cover them with foil). Cool the sand base completely and place it out of the mold on a baking sheet.
- Pour gelatin into cold water. Leave it on for 5 minutes. Place the yogurt in a bowl and stir to make it smooth without lumps.
- Combine cream, sugar, salt, seeds, and vanilla bean in a saucepan. Bring to a boil (do not boil) and reduce heat. Take out and discard the vanilla pod. Stir in the gelatin. Strain through a fine sieve into yogurt. Stir until smooth.
- Pour the panna cotta into the cooled sand base and refrigerate for at least 2 hours (or cover and refrigerate until the next day).
- Half an hour before serving dessert, prepare the fruit. Cut the cherries and cherries in half and free them from the pits. Stir in sugar, lemon juice, and salt. Leave at room temperature to let the juice stand out. Serve the Fruit Pie.
Bon Appetit!
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