Bavarian panna cotta

Overview

Bavarian panna cotta (Yuko Kumagai) 2 slices of 8-inch sponge cake, 5 whole eggs, 178g white sugar, 142g low-gluten flour, 89g milk, 53g butter, 35g basic original Bavarian panna cotta, 2 slices of gelatin, 160g milk, 2 egg yolks, chocolate Bavarian panna cotta, 40g dark chocolate, 80g light cream, coffee Bavarian panna cotta 6g of espresso, 80g of light cream, mirror pectin for decoration, espresso powder, green pistachios

Tags

• baking
• butter
• egg yolk
• espresso
• espresso powder
• green pistachios
• low gluten flour
• mirror pectin
• sugar
• whipping cream
• white sugar
• whole eggs
• dark chocolate
• gelatin tablets
• milk

Ingredients

Steps

1. 1 #Spongecake#1. Heat the butter and milk in the microwave until melted and set aside.

   

2. 2 Beat the whole eggs until they form a figure 8 and do not disappear immediately.

   

3. 3 Sift in the low-gluten flour and stir until there is no dry flour.

   

4. 4 Pour in the melted butter and stir until smooth. Pour into the mold and shake a few times to release big bubbles.

   

5. 5 Depp built-in oven baking setting, preheat 170 degrees, bake for 30-35 minutes.

   

6. 6 Take it out, let it cool, peel off the film, and cut into pieces for later use.

   

7. 7 #Basic Original Milk Jelly# 7. Pour the milk into a small pot, pour half of the sugar into the milk, stir evenly, and heat until boiling

   

8. 8 Soak the gelatine sheets in cold water until soft and set aside. Add the other half of the sugar to the egg yolks and stir well until the sugar dissolves

   

9. 9 Slowly add half the amount of hot milk to the egg yolks, stir while pouring, stir thoroughly, then pour the egg yolk milk paste back into the milk pot, continue to heat over low heat and stir continuously with a rubber spatula to avoid scumming at the bottom, cook until the texture is like a thin soup, then remove from the heat. Add gelatine and stir until melted.

   

10. 10 Cut the sponge cake into a circle smaller than the model and spread it on the bottom layer.

    

11. 11 Divide the original panna cotta sauce into two parts, take 140g and add chocolate chips while it is still hot, stir well until melted. The remaining milk sauce is used to make coffee panna cotta and can be left at room temperature.

    

12. 12 Stir with ice water until cool and the texture becomes thick

    

13. 13 Beat the light cream until it is eighty-fold, add it in two batches, and use a whisk to stir evenly from bottom to top each time

    

14. 14 Pour into the mold with the cake slices on it, put another cake slice on it, and put it in the refrigerator to cool and solidify.

    

15. 15 Next make the coffee panna cotta. Pour the coffee liquid into the original milk jelly and mix well

    

16. 16 Stir in ice-cold water until thick, then fold in whipping cream

    

17. 17 Fill the mold and place it in the refrigerator to cool until solidified

    

18. 18 Pour mirror pectin on top, drip espresso liquid on the surface, then use chopsticks or the like to draw a picture, then refrigerate until solidified

    

19. 19 Finally decorate with butternut or something and it’s done.