Tiramisu Panna Cotta

blog.modernistpantry.com/recipes/tiramisu-panna-cotta

Modernist Pantry

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DessertSheet 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

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 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

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 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.

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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

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 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.

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