Mascarpone Panna Cotta with Biscuit Base and Passion Fruit

Today I continued my experiences with the leftover Mascarpone (purely scientific interest of course!) and decided to try making Panna Cotta using the lovely fresh cheese.

I also added a Hazelnut Pate Sable base to add some texture and to finalize a beautiful Passion Fruit Syrup.

Again, here you can replace the Passion Fruit syrup by whatever fruit you like but the Passion Fruit gives it a nice acidic touch and some crunchiness.

You will only use  a little bit of the pastry recipe and leftovers make awesome biscuits.  I also served some of the biscuits in a bowl with the Panna Cotta.

Enjoy it!

Mascarpone Panna Cotta Hazelnut Sable and Passion Fruit Syrup
Yields: 4 Panna Cottas Cost:$$$ | Difficulty:  Hard | Time: 1h30min
Author: Rachel Elich
For the cream
  • 1 Cup Fresh Cream
  • 1 Cup Mascarpone Cream
  • 1 1/2 Teaspoon Powdered Unflavored Gelatine
  • 1 Vanilla Pod
  • 2 Tablespoons Caster Sugar
For the Pastry
  • 250g White Flour
  • 125g Butter at room temperature
  • 30g Hazelnut Meal
  • 90g Sugar
  • 1 Egg
For the Syrup
  • 1/2 Cup Passion Fruit Pulp with seeds
  • 1/2 Cup Water
  • 1/2 Cup Sugar

    For the Pastry
    1. With an electric mixer cream the butter with the eggs, the sugar and the hazelnut meal.   
    2. Slowly add the flour just until all incorporated - don't over beat.     
    3. Tip the dough on a surface, make a ball, roll in plastic wrap and put in the fridge taking it out of the fridge 20 min before rolling
    4. Roll the pasty with a rolling pin to about 1cm. 
    5. Line a baking paper on a baking tray and cover with a level of the pastry.  No need to cut it here.
    6. Heat the oven to 180C.   
    7. Place the tray in the oven and bake for 15-20min until lightly brown.   
    8. Use the bottom of the tins you are using for the panna cotta to cut the bases while the pastry is still warm and soft.
    9. Let it cool on a cooling rack
    For the Cream
    1. Hydrate the gelatine with a tablespoon of hot water.
    2. Put the cream and the sugar in Small  Sauce Pan, scrape the seeds out of the vanilla pods into the cream, put the vanilla pod into the cream and then heat over low heat until it starts to boil.   Remove from the heat and add the gelatine stirring until dissolved (you can use a hand mixer).
    3. Leave it for about 10 min for the vanilla flavor to infuse, remove the vanilla pod.
    4. Stir in the Mascarpone and mix until all combined
    5. Divide the mascarpone mixture in four and pour into small cake tins.
    6. Put in the Fridge for about one hour to set
     For the Syrup
    1. In a Small sauce pan over medium heat bring to boil all the syrup ingredients
    2. Reduce the heat and let it simmer for 5 minutes.
    3. Cool it down before pouring on the top of the Panna Cotta
    4. If the Sauce is too thick after cooling down just add a bit of water to it, if is to runny,  boil it for a couple more minutes
    1. Remove the Panna Cotta from the fridge
    2. Carefully pass a knife around the sides of it to lose it up.
    3. Fill a small bowl with boiling water
    4. One by One, Dip the Panna Cotta tins into the boiling  water for about 5 seconds, being careful to do not leave the water enter inside the tin.    Immediately turn it on a plate and knock on the bottom of the tin.   If is still stuck, dip in the hot water for a few more seconds and try again.
    5. Place a biscuit in the plate you are going to serve, place the Panna Cota on the top of it, pour the passion fruit syrup and serve immediately. 

      The Untamed Cook

      Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

      1 comment:

      1. Yum. I love panna cotta and that little bit if biscuit is a nice touch... and I'm a passionfruit lover too.