No Bake Panna Cotta Cake
published on 17 November, 2017 at 12:55Ingredients:
180g Chocolate Biscuits.
80g Melted Butter.
12g Gelatine Sheets.
650ml Double Cream.
120g Powdered Sugar.
250g mascarpone cheese.
Chocolate Ice Cream Topping.
Place the biscuits into a bag and crush with a rolling pin, do not take them all the way to a crumb, you are looking to retain some texture.
Line an 18cm springform cake tin with baking parchment.
Mix the biscuit crumbs with the melted butter.
Press the biscuit crumbs into the base of the cake tin and place into the fridge.
Place the gelatine sheets into cold water to soften for 10 minutes.
Gently heat 150ml of double cream but do not boil.
Squeeze the water from the gelatine and add into the heated cream stirring until completely dissolved.
Add this cream to a further 500ml of cream and stir.
Add in the powdered sugar and mascarpone cheese then stir until combined.
Separate out the panna cotta mix into 5 equal portions.
In the first portion add no chocolate topping and then add 1 tablespoon into the second, 3 into the third, 5 into the forth and 8 into the final one.
Stir in the chocolate sauce to form a combined panna cotta mix in each.
Get your biscuit base from the fridge and pour in the most chocolate rich panna cotta mix into the base and place in the freezer for 10 minutes.
Repeat this process every 10 minutes adding the most chocolate rich panna cotta mix left over each time.
When you add the final layer (the one with no chocolate) return the fridge rather than the freezer and allow to cool for 2 hours, before slicing and serving.
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