Mini panna cotta with Saint Angel Original
2,5 hours6 people
Ingredients
For the panna cotta
- 8.8 fl oz (250ml) of whipping cream
- 3.5 oz (100g) of Saint Angel Original cheese
- 1 teaspoon (3 grams) of gelatin powder
For the crumble topping
- 1.8 oz (50g) of butter
- 1.8 oz (50g) of all-purpose flour
- 1.8 oz (50g) of ground almonds
Recipe proposed by WHOOGY’S
Method
- In a small bowl, sprinkle 1 teaspoon of gelatin powder over 2 tablespoons of cold water. Let it sir for about 5 minutes to bloom.
- Heat the cream and the Saint Angel Original gently in a saucepan until the cheese melts. Once the cheese has melted and the mixture is smooth, remove from heat. Add the bloomed gelatin to the warm mixture and stir until completely dissolved.
- Pass through a sieve if necessary and divide into 6 small glass bowls. Chill in the fridge for at least 2 hours.
- Preheat the oven to 180°C (350°F).
- To make the crumble topping, mix the butter, flour, sugar and ground almonds together in a mixing bowl. The mixture should resemble breadcrumbs.
- Spread the crumble onto a baking sheet lined with greaseproof paper and bake for 10 minutes.
- Sprinkle the crumble into the glass bowls just before serving.
