Small panna-cotta cake with red fruit jelly

Name: Small panna-cotta cake with red fruit jelly
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1 Vanilla pod; 300 g + 200 g whipped cream; 3 TABLESPOONS Sugar; 5 sheets white gelatine; 60 g Butter; 125 g Amarettini; 7-10 Tbsp Oil; 500 g ready-cooked red fruit jelly; 7-10 Tbsp Freezer bag

AUTHOR
Kate Willis

DIFFICULTY
not easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

1 Vanilla pod
300 g + 200 g whipped cream
3 TABLESPOONS Sugar
5 sheets white gelatine
60 g Butter
125 g Amarettini
7-10 Tbsp Oil
500 g ready-cooked red fruit jelly
7-10 Tbsp Freezer bag

Directions

1
Score the vanilla pod lengthwise and scrape out the pulp with a sharp knife. Boil up 300 g cream, sugar, vanilla pod and pulp. Simmer at low heat, stirring occasionally, for about 15 minutes.
2
Soak gelatine in cold water.
3
Melt the butter. Put the Amarettini in a freezer bag, seal it and crumble finely with a cake roll. Mix the crumbs well with the liquid butter. For the base, place in an oiled springform pan (approx. 18 cm Ø) and press down well.
4
Chill the base for about 30 minutes.
5
Pour the cooked cream through a fine sieve. Squeeze the gelatine, dissolve in the hot cream while stirring and allow to cool at room temperature for approx. 30 minutes. Refrigerate for a further 30 minutes or so until the cream begins to gel.
6
Finely puree 100 g red fruit jelly. Whip 200 g cream until stiff, fold into the gelling cream. Pour onto the amarettini base and smooth down. Spread the pureed groats as a blob on the cake and use a fork to swirl them into the cream.
7
Put the cake in the refrigerator for at least 4 hours. Serve with the rest of the porridge.