Magic happens when Italy’s favourite pick-me-up, tiramisu, meets the creamy dessert with the lascivious jiggle.
The panna cotta wobble. We’ve all heard of it, but what exactly makes for the perfect wobble? A great panna cotta should be just set. As it’s carefully eased from its mould, it should relax onto the plate and offer little resistance to your spoon.
Technique of the month: nailing the panna cotta wobble
The key to a perfectly wobbly panna cotta lies in knowing how to work with gelatin. This recipe is based on the ratio of 1 part gelatin to 100 parts liquid, which works for both powdered gelatin and leaf gelatin. I prefer leaf gelatin as it is flavourless. However, when working with a strongly flavoured ingredient like coffee, I don’t think it makes too much difference.
400ml full-cream milk
100ml cream
75g caster sugar
2 tbsp instant coffee powder
2.5 sheets gold leaf gelatin OR 5g gelatin powder
1 tsp vanilla bean paste
150g mascarpone cheese
100ml thickened cream
1 tsp vanilla bean paste
40g icing sugar
cocoa powder
sponge fingers
In a saucepan, combine the milk, cream, caster sugar and instant coffee powder, and bring to a simmer over medium heat.
While the milk is warming, bloom (dissolve) the gelatin. If using sheet gelatin, soak the sheets in iced water for 2-3 minutes or until softened, and squeeze out the excess water. If using powdered gelatin, sprinkle the powder over 2 tablespoons of additional milk and stir. Allow to sit for 2-3 minutes or until completely thickened.
Remove the milk mixture from the heat, add the vanilla paste and bloomed gelatine, and stir to completely combine. Pour the panna cotta mix into fluted dariole moulds (or divide it evenly among 4 serving glasses) and chill for 3-4 hours (this can be done a day ahead).
For the mascarpone whip, combine the ingredients in a bowl and whisk by hand until thick and creamy. Mascarpone’s high fat content means this can easily split if over-whipped, so I like to whisk it by hand.
To serve, dollop some whipped mascarpone onto each panna cotta and dust with a little cocoa powder. Serve with sponge fingers.
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