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Panna cotta cake

  

ingredients

150 g butter cookies
80 g butter (liquid)
6 sheets gelatine
1 vanilla pod
500 ml cream
120 g sugar
400 g cream cheese
0.5 teaspoon lemon grated (organic)

For the casting
250 g Blueberries
250 g Raspberries
1 PK Cake glaze (red)
250 ml apple juice

preparation

step 1
Finely crumble the cookies and mix with the butter. Line a springform pan (approx. 24 cm diameter) with baking paper. Fill in the cookies and press them evenly on the bottom. Put them in a cold place.

Step 2
In the meantime, soak the gelatine in cold water. Slit the vanilla pod lengthwise and boil it up with 250 ml cream and the sugar. Leave to stand for approx. 5 minutes on the switched-off hotplate. Dissolve the squeezed gelatine in it. Take the vanilla pod out again and add the cream cheese with the lemon zest while stirring. Whip the remaining cream until stiff and fold in. Pour the mixture onto the cookie base and chill for 3 hours.

Step 3
To garnish, select the berries. Cook the cake glaze with the apple juice according to the manufacturer's instructions. Add 2 tbsp. of the berries, remove from heat. Spread the remaining berries on the cake and cover with the glaze. Chill for another 2 hours. Remove from the mould and cut into pieces.

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