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Tiramisu Panna Cotta

June 14, 2022Cole Whitney
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DessertPuddingSheet Gelatin
Take your two favorite Italian desserts and couple them in this tasty treat that dances across the taste buds with luscious sweetness.

Ingredients

  • Coffee Gelatin
  • 350 mL Brewed Coffee
  • 3 Sheets Platinum Gelatin
  • Mascarpone Panna Cotta
  • 3 Sheets Platinum Gelatin
  • 125g (1/2 Cup) Whipping Cream
  • 2 eggs
  • 50g.  (1/4 C up) Sugar
  • 125g. ( ½ Cup plus 1 TBSP) Mascarpone
  • Chocolate Sauce
  • 35g ( ½ Cup) Cocoa Powder
  • 50g (1/2 Cup) Sugar
  • 85g (2/3 Cup) Water
  • 75g (1/4 Cup) Corn Syrup
  • 42g. (1.5 oz) Dark Chocolate
  • 15g. (1 TBSP) Butter
  • Chocolate Coffee Truffles
  • Brewed Coffee (reserved from the Coffee Gelatin recipe above)
  • 50 g. (3 ½ TBSP) Heavy Cream
  • 250g. (9 Oz) Milk Chocolate
  • 20g. (1 TBSP plus 1 Tsp) Unsalted Butter
  • 35g (1/2 Cup) Cocoa Powder
  • Water Biscuit
  • 35g (¼ Cup) All-purpose flour
  • 75g (5 TBSP) Water
  • .5 g (1/8 Tsp) Sugar
  • 1 pinch salt

Equipment

  • Mixing Bowls
  • Small Heavy Bottom Pans
  • Baking Tray
  • Non Stick Baking Mat
  • 6 Glass Serving Vessels
  • Whisk

Timing

Active Time: 45 Minutes

Total Time: 2 Hours

Yield

6 Servings

Coffee Gelatin

  • Bloom Gelatin

    Soak gelatin in cold water and set aside for 10 minutes, remove from water and squeeze out any remaining soaked water. This is called blooming the gelatin.

  • Simmer Coffee

    Add the 300 ml of brewed coffee to a small heavy bottom pan and bring to a simmer (reserve the remaining 50 ml. of coffee for the truffle recipe below).

  • Combine

    Remove from the heat and add the gelatin.

    Stir gently to mix the gelatin evenly, but to avoid air bubbles.

    Evenly Pour a ¼ inch layer into your glass serving vessel.

    Refrigerate for 15 minutes or until firm, leaving the remaining mix at room temperature.

Mascarpone Panna Cotta

  • Bloom Gelatin

    Soak gelatin in cold water and set aside for 10 minutes, remove from water and squeeze out any remaining soaked water.

  • Mix Cream and Eggs

    In a small heavy bottom pan, bring the cream to a simmer.

    Meanwhile in a mixing bowl combine eggs and sugar and whisk together.

    Pour 1/3 of the hot cream into the eggs, to allow the temperature of the egg mix to warm so it doesn’t scramble the eggs when added.

    Add the warmed egg mix back to the small pot of the remaining cream and whisk together. Remove from heat.

  • Combine

    Add the bloomed gelatin, whisk together.

    Add mascarpone and whisk together.

    Gently pour a ¼ inch layer on top of the firm coffee gelatin from previous recipe and place in refrigerator for 15 minutes or until firm.

    Repeat with the mascarpone panna cotta and coffee gelatin until you have the desired layers set in your serving vehicle, allow 15 minutes in between each layer.

Chocolate Sauce

  • Mix and Simmer

    Combine the cocoa powder, sugar, water and corn syrup in a small heavy bottom pan and whisk together.

    Bring to a simmer.

  • Add Dark Chocolate and Butter

    Place the chocolate in a mixing bowl and pour the simmering liquid over the chocolate, whisk until combined.

    Add the butter and whisk until combine.

    Cool, and pour a 1/8 inch later over the chilled and firm panna cottas.

Chocolate Coffee Truffles

  • Simmer Coffee, Cream, Chocolate

    Combine the reserved brewed coffee and heavy cream in a small heavy bottom pan and bring to a simmer.

    Place 125g. of the milk chocolate in a bowl.

    Pour the simmered cream mixture over the chocolate and whisk until smooth

  • Add Butter, Cool, Roll into Truffles

    Whisk in the butter until combined.

    Refrigerate for 20 minutes or until cold and firm.

    Once firm, remove from refrigerator and roll into ½ inch balls, place back in the refrigerator.

  • Melt Chocolate in Double Boiler

    Meanwhile bring a small pot of water to a boil.

    Place the chocolate in a mixing bowl.

    Using a double boiler, place the bowl of chocolate and allow it to start melting.

    Once all the chocolate is melted, remove rolled truffles from the fridge

  • Roll in Melted Chocolate and Cocoa Powder

    Place the cocoa powder in another bowl.

    Using a spoon, place the truffle ball into the chocolate and coat evenly.

    Remove with a fork and place in cocoa powder and coat evenly

    Once all coated return the refrigerator until serving

Water Biscuits

  • Mix Ingredients

    Preheat oven to 350°F.

    Combine all the ingredients in a mixing bowl and whisk together.

  • Bake

    On a baking tray, lined with a nonstick or parchment paper, pipe or brush desired shape.

    Bake for 8 minutes or until golden brown

  • Serve

    Remove the layered panna cottas with the chocolate sauce from the refrigerator.

    Place the baked water biscuit on top of the serving vessel and balance the truffle on top.

    Feel free to place the truffle down first and lean the water biscuit on top for desired presentation.

Summary
recipe image
Recipe Name
Tiramisu Panna Cotta
Author Name
Modernist Pantry
Published On
2022-06-14
Preparation Time
0H45M
Total Time
2H0M
Average Rating
2.51star1star1stargraygray Based on 2 Review(s)

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Comments (4)

The Confusion over Conversion

April 27, 2020 7:49 am

[…] our Tiramisu Panna Cotta recipe a try! It couples your two favorite Italian desserts into one tasty […]

Cindy

June 16, 2022 9:28 pm

Can this be made ahead? How far ahead and would you add truffle at the last?

Scott Guerin

June 20, 2022 4:35 pm

You can make this up to four days in advance. The chocolate sauce truffle and garnish should be added just before serving.

appliance repair cape coral florida

June 24, 2022 10:12 am

Thanks for the tiramisu recipe

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