What do you get when you combine a mini cheesecake and panna cotta recipe? Well, these delicious mini-cakes.
Are you a panna cotta lover too? Panna cotta doesn’t just have to be served traditionally in a bowl, in this case I was inspired to serve mini-cheesecakes.
It’s a simple no-bake dessert that requires only one thing – patience. You’ll need it while you’re waiting for this goodness to set. This dessert combines a delicate vanilla flavor along with a no-bake cheesecake recipe and the result is these tasty little cakes.
Ingredients panna cotta:
- 400ml whipped (or vegetable) cream
- 4 tablespoons caster sugar
- 1 fresh vanilla (or 1 vanilla sugar)
- 1 packet of crushed clear gelatine (for 500ml)
- 150g butter biscuits
- 50g butter or room temperature margarine
- 20g soft creamy cheese
- 100g small red fruit (e.g. raspberries, currants, cherries)
- 250 ml water
- 2 tbsp sugar
- 1 cake jelly (red) or 20g cornstarch
- (25g dark chocolate)
- We start by preparing the panna cotta. To do this, heat the cream and stir in the sugar and vanilla (to do this, cut the vanilla and scrape out the inside with the tip of a knife).
- Add the rest of the vanilla to the milk while it is cooking and remove it later before adding the gelatine.
- The cream should be hot but not boiling.
- Pour the crushed gelatine into a saucepan along with lukewarm, not hot, water (2-3 tablespoons) and heat it briefly, stirring constantly, until it begins to melt.
- When the gelatin is liquid, add a small amount of warm (not hot) cream, stir, and then pour in the remaining cream. If anyone is concerned that there might be chunks of gelatin left in the cream, pour it into the cream through a strainer.
- Pour the cream into the moulds and leave it in the fridge for at least an hour to set. I used muffin tins, but I recommend using silicone ones and not metal ones so that you can take the mixture out later.
- In the meantime, prepare the bottom of the cake. Put the biscuits in a bag, seal the bag and then use a pastry roller to crush the biscuits finely.
- Tip into a bowl, add the butter/margarine and soft cream cheese. Work into a smooth dough. Put this in the freezer to firm up briefly.
- Then roll it out on a work surface and cut out circles with the radius of our cakes. Place these on a baking sheet and leave in the fridge to set.
- Finally, make the jelly. For this, heat the fruit covered with water and sugar. Mix the jelly in 2 tablespoons of water. When the fruit has softened, add the jelly and stir until set. Then let it cool a little.
- Just layer. Place the panna cotta that you have taken out of the mould on top of the set circles and pour some jelly and fruit on top.
- Those who want can drizzle the cakes with melted chocolate.