Pannacotta with red fruit compote, crumble and passion fruit ice cream

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Pannacotta with red fruit compote, crumble and passion fruit ice cream
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Pannacotta with red fruit compote, crumble and passion fruit ice cream

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertsCuisine: ItalianDifficulty: Easy
Rations

6

rations
Preparation time

35

minutes
Cooking time

21

minutes
Calories

300

kcal
Cooling time

4

hours 

20

minutes
Total time

5

hours 

16

minutes

Embark on a culinary journey to create a delicious Pannacotta, complemented with a fresh red fruit compote, a crunchy crumble and a final touch of passion fruit ice cream. This dessert is a dance of flavors and textures that will delight your guests and make dessert time the most anticipated.

With simple ingredients and clear steps, this recipe is as much fun to make as it is to eat. Follow the rhythm of our selected playlist as you transform the cream into a smooth Pannacotta, turn the berries into a juicy compote, make a perfectly golden crumble and assemble everything to create an edible masterpiece.

Put on your apron, turn up the volume and let yourself be carried away by the music and aromas of this unique culinary experience!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • For the Pannacotta:

  • 1/2 vanilla pod

  • 75 gr sugar

  • 500 ml cream

  • 2 gelatin leaves (2gr each)

  • For the Compota:

  • 2 tablespoons brown sugar

  • 100 gr red fruits

  • For the crumble:

  • 50 gr flour

  • 50 gr brown sugar

  • 50 gr butter ointment

  • 50 gr almond powder

  • pinch of salt

  • Additional:

  • 6 passion fruit ice cream balls (or sorbet)

Pasos

  • Pannacotta:
  • Start by hydrating the gelatin sheets in a bowl of cold water. Dry by squeezing them with the hand. Let stand for 5-10 minutes until soft.
  • Meanwhile, in a saucepan, heat the cream together with the sugar and the seed of the half vanilla pod. Do this over medium heat, until the sugar is completely dissolved and the mixture is very hot, but does not boil.
  • Once hot, remove the pan from the heat. Drain the gelatin and add it to the hot cream mixture. Stir until gelatin is completely dissolved.
  • Now, pour the mixture into individual glasses and let them cool. Once they are at room temperature, place them in the refrigerator until the pannacotta solidifies, which should take at least 4 hours.
  • Red Fruit Compote:
  • Combine brown sugar and berries in a small saucepan.
  • Simmer for about 15 minutes, stirring occasionally, until the fruits are tender. Allow to cool before use. Grind the preparation and set aside.
  • Crumble:
  • In a bowl, combine the flour, brown sugar, almond powder and a pinch of salt.
  • Add the creamed butter and mix until a texture similar to coarse sand is obtained. If necessary, you can refrigerate the mixture for about 20 minutes to bring it to the right consistency.
  • Spread the mixture on a baking sheet and bake at 180 °C for about 5-6 minutes, or until golden brown. Allow to cool before use.
  • Assembly:
  • Once the pannacotta is firm, add a layer of red berry compote on top of each glass.
  • Add a little crumble on top of the compote.
  • To finish, place a scoop of passion fruit ice cream (or sorbet) on top of the crumble in each glass.

Notas

  • Remember that each component must be at room temperature or cold (in the case of ice cream) before proceeding with the final assembly.
  • If the crumble is overworked, it may form a ball, if this happens to you, grate this ball with a grater.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 200g
  • Calories: 500kcal
  • Fat: 30g
  • Saturated Fat: 15g
  • Trans Fat: 0g
  • Cholesterol: 90mg
  • Sodium: 100mg
  • Potassium: 200mg
  • Carbohydrates: 40g
  • Fiber: 2g
  • Sugar: 30g
  • Protein: 5g
  • Vitamin A: 500IU
  • Vitamin C: 15mg
  • Calcium: 150mg
  • Iron: 1mg
If you are looking for 10

Key points of the recipe

  1. Temperature control: Make sure that the cream for the pannacotta does not boil and that the gelatine is well hydrated and dissolved in the hot mixture. This will ensure a smooth and firm texture once refrigerated.
  2. Texture balance: Bake the crumble until it is golden brown and crispy, but do not overbake to prevent it from becoming too hard. It should provide a crisp contrast to the softness of the pannacotta and compote.
  3. Careful assembly: Before assembling, make sure the pannacotta is completely firm and the compote and crumble are at room temperature. This will prevent the pannacotta from melting and keep the layers well defined.

Pairing with wine

For this dessert, I would recommend a sweet and fruity dessert wine, such as a Moscatel or a Sauternes. The Moscatel has notes of tropical and citrus fruit that could complement very well the passion fruit ice cream and red fruit compote. On the other hand, Sauternes is a classic sweet wine that has a nice balance between sweetness and acidity that can complement the creaminess of pannacotta and the sweetness of red fruit compote.

A sweet sparkling wine, such as Moscato d’Asti, could also be an interesting option. Its bubbles and lightness can provide a refreshing counterpoint to the rich pannacotta and crumble.

Dry and red wines should be avoided, as they do not usually pair well with desserts, especially those with sweet and fruity flavors.

Beer pairing

As for beers, one option would be a fruit beer. This style of beer may have notes of red and citrus fruits that could complement the fruits in the dessert. Another option would be a Belgian-style Tripel beer. Tripels are top-fermented beers, with fruity and spicy flavors and aromas that could complement well the flavors of this dessert.

Sour beers such as IPAs or Pale Ale might not be the best pairing for this dessert, as their bitterness could contrast unpleasantly with the sweetness of the dessert.

However, beer pairings with desserts can be a less explored and more subjective terrain than wine pairings, and depend largely on personal taste.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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