Summer is here and something sweet refreshing should not be missed. A light and refreshing cake for the warm days is a cool Panacotta gateau with a chocolate mosaic base and strawberry Jelly. Although this cake takes time but it is worth it.
You need for the chocolate mosaic base:
- 250 gr. butter or margarine
- 8 tbsp unsweetened cocoa
- 1 tin of condensed milk
- 1 ½ package of biscuits, wholemeal
- 1/4 cup. brandy
In a wide pot over low heat and add the butter to melt. Add the cocoa and stir with a spoon to unite.Add the condensed milk. Mix very well. Caution , do not boil the mixture, just heat to dissolve the material. Remove from heat. Add the brandy. Spam by hand biscuits into small pieces (not powder), add them to the mixture. Stir to cover the cookies from the chocolate mixture and let it lay to cool. To fit ring pressing to eliminate any gaps. The chill in the freezer for 30 minutes.
Ingredients for the strawberry Jelly
- 500 g. Fresh strawberries pureed
- 50 g. sugar
- 3 sheets gelatin (15 g.)
Soften the gelatin sheets in cold water. Boil 1/3 of the mashed strawberries with sugar and withdraw. Drain the gelatine and add the strawberries boil to dissolve. We add the remaining mashed strawberries . Pour in a low pan diameter 20 cm. Place it in the freezer for 1 night. We can still make and 1-2 days earlier.
Ingredients for the Panacotta
- 600 g. cream 35%
- 100. G. fresh milk
- 1 vanilla
- 3 tbsp sugar
- 6 sheets (2 g. Each) gelatin
In a bowl with cold water immerse half of gelatin to soften for 5 minutes. In a saucepan with thick base pour cream, milk, the sugar and vanilla and let it come to a boil. Once you start to inflate cream, withdraw the pan from the heat. Remove fruit with vanilla knife and add to the panna cotta.Squeeze the soaked gelatin and pour in the cream, stirring with wire with quick moves to dissolve.
Pour the cream into the hoop with the frozen base. We take the frozen jelly from the pan, put it over the panacotta cream. Peacocks in the refrigerator for 1 hour or until stabilized.
At least you can garnish with strawberries dipped in chocolate or whatever you want. Also you can make a second panacotta cream and put some chocolate in it, so that you have a panacotta chocolate cream. This is up to you.
Have fun and a nice week my friends! <3
You need for the chocolate mosaic base:
- 250 gr. butter or margarine
- 8 tbsp unsweetened cocoa
- 1 tin of condensed milk
- 1 ½ package of biscuits, wholemeal
- 1/4 cup. brandy
In a wide pot over low heat and add the butter to melt. Add the cocoa and stir with a spoon to unite.Add the condensed milk. Mix very well. Caution , do not boil the mixture, just heat to dissolve the material. Remove from heat. Add the brandy. Spam by hand biscuits into small pieces (not powder), add them to the mixture. Stir to cover the cookies from the chocolate mixture and let it lay to cool. To fit ring pressing to eliminate any gaps. The chill in the freezer for 30 minutes.
Ingredients for the strawberry Jelly
- 500 g. Fresh strawberries pureed
- 50 g. sugar
- 3 sheets gelatin (15 g.)
Soften the gelatin sheets in cold water. Boil 1/3 of the mashed strawberries with sugar and withdraw. Drain the gelatine and add the strawberries boil to dissolve. We add the remaining mashed strawberries . Pour in a low pan diameter 20 cm. Place it in the freezer for 1 night. We can still make and 1-2 days earlier.
Ingredients for the Panacotta
- 600 g. cream 35%
- 100. G. fresh milk
- 1 vanilla
- 3 tbsp sugar
- 6 sheets (2 g. Each) gelatin
In a bowl with cold water immerse half of gelatin to soften for 5 minutes. In a saucepan with thick base pour cream, milk, the sugar and vanilla and let it come to a boil. Once you start to inflate cream, withdraw the pan from the heat. Remove fruit with vanilla knife and add to the panna cotta.Squeeze the soaked gelatin and pour in the cream, stirring with wire with quick moves to dissolve.
Pour the cream into the hoop with the frozen base. We take the frozen jelly from the pan, put it over the panacotta cream. Peacocks in the refrigerator for 1 hour or until stabilized.
At least you can garnish with strawberries dipped in chocolate or whatever you want. Also you can make a second panacotta cream and put some chocolate in it, so that you have a panacotta chocolate cream. This is up to you.
Have fun and a nice week my friends! <3
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