I have recreated Master chef 2023 panna cotta by Malissa Fedele. Master chef recipe is for three people. I am tempted to try it after watching it a few days ago, my mind couldn’t stop thinking about it. Went to get the ingredients.
To make it my own, I have decided to add raspberries into the Honey olive oil panna cotta. Then I make my own blueberry yoghurt panna cotta. I have also changed the method instead of lemon crumb and grilled apricot from Master chef; I have use short fingers biscuit two ways: one roasted in oven to be added between the two different panna cotta flavours. Then the second is with olive oil and margarine rub as garnish.
Google: “Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and moulded. The cream may be aromatized with coffee, vanilla, or other flavourings. Classic panna cotta has a silky, creamy texture and a milky, sweet taste. What is this? This recipe also has a hint of rich vanilla and a slightly toasty flavour that comes from the golden sugar. You can eat panna cotta straight out of a dessert bowl or it can be unmoulded and served on a plate. It is often served with fruit or a fruit sauce.”
I am glad to try my hands on recreating the panna cotta. As you can see three different layers. It’s wobbly, silky, creamy yoghurt, crunchy from the roasted crumb, fruity honey, comforting and looks beautiful delicious. Let’s get my hands on creating a creative panna cotta!!!!
Ingredients
Honey olive oil raspberry panna cotta
2 sheets gelatine
300 ml thickened cream
125 g raspberries
3/4 cup full cream milk
1/3 cup extra virgin olive oil
5 Tbs honey
1 1/2 Tsp finely grated lemon zest
1 Tsp vanilla extract
Blueberry yoghurt panna cotta
300 g blueberry yoghurt
80 ml orange juice
300 g sour cream
2 sheets gelatine
30 g castor sugar
Biscuit Crumb
250 g short fingers biscuit
1/2 Tsp finely grated lemon rind
5-7 Tbs oil
1-2 Tbs margarine
Method
Honey olive oil raspberry panna cotta, soak gelatine in a bowl with cold water and place in fridge for 15 minutes. Place cream, milk, olive oil, honey, lemon zest, and vanilla into a pot, over medium heat. Place over low heat and bring to a simmer for 5 minutes. Remove from the heat and whisk with balloon whisk until combined.
Bring out gelatine from fridge; drain and squeeze excess water from gelatine and add to the hot cream mixture. Whisk again until melted and combined. Strain the mixture through a fine sieve into a large pouring jug. Spoon off any excess bubbles from the surface. Pour into jelly mould, drop the raspberries all around and place in the fridge to set for at least 4 hours. I leave it overnight.
The next day
For biscuit Crumb, preheat oven 180 degrees C. Line a baking tray with baking paper and set aside. Next place biscuits in batches into blender. Pulse biscuit into fine crumb as possible. Add oil and margarine; mix it to resemble coarse breadcrumbs. Spread half of the crumb over a lined baking tray. Bake until golden brown, about 30 minutes. Note: Oven temperature vary you might want to bake 12-15 minutes first, see if its golden. If not add in a further 15 minutes. The other half crumb place in fridge in an air tight container. Remove from the oven once it’s golden brown and set aside to cool until needed.
Blueberry yoghurt panna cotta, soak gelatine in a bowl with cold water in fridge for 15 minutes. Place sour cream, orange juice, castor sugar and blueberry yoghurt into a pot over medium heat. Don’t let the ingredients boil keep it to simmer for 5 minutes. Squeeze gelatine out well and add to the yoghurt mixture.
Stir well and keep mixture over medium heat for further 2 minutes. Remove from heat and put the pot in a basin of water to cool it for about 7-9 minutes. Now bring out the mould with honey olive oil raspberry panna cotta. Once the biscuit crumb is cool completely, scatter the baked biscuit crumb on top of the Honey olive oil raspberry panna cotta. When the pot is cool to touch, pour the blueberry yoghurt mixture on top of the biscuit crumb. Place it back in the fridge to set for at least 4 hours or overnight. I leave it overnight.
Just before serving, spoon the unbaked biscuit crumb on top of the panna cotta as garnish. Serve with a cup of coffee, tea or dessert wine. Enjoy!!!!!
Honey and Olive Oil Pana Cotta with Lemon Crumb and Charred Apricots from Master chef: https://10play.com.au/masterchef/recipes/honey-and-olive-oil-pana-cotta-with-lemon-crumb-and-charred-apricots/
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