Small panna-cotta cake with red fruit jelly

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 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. Soak gelatine in cold water

2. 2

   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. Put the base in a cool place for about 30 minutes.

3. 3

   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

4. 4

   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. Refrigerate the cake for at least 4 hours. Serve with the rest of the porridge

5. 5

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
360 kcal

CARBS
17 g

FATS
29 g

PROTEINS
4 g