A creamy and delicious take of the Italian dessert. Made with a California Prunes and chocolate sauce.
For the shortcrust pastry
|230 g||plain flour|
|150 g||soft butter|
|45 g||oat flour|
|2 g||fine salt|
|30 g||potato starch or cornflour|
|120 g||icing sugar|
For the panna cotta
|500 ml||fresh cream|
|10 g||gelatin sheets|
For the California Prunes and chocolate sauce
|50 g||caster sugar|
|20 g||unsweetened cocoa powder|
You might also likesee all recipes
No-Bake Montmorency Tart Cherry Cheesecake
Do you love cheesecake, but fear making a baking mistake? This no-bake recipe makes it possible to whisk together a creamy cheesecake without the hassle of baking it just right. The finishing touches to this recipe are the vibrant, sweet-tart flavored U.S. Montmorency Tart Cherries.
Purple Potato Brownies
Fresh purple potatoes create this moist, light and airy brownie, making it a gluten-free option that’s every bit as satisfying as traditional flour-based versions plus fun vibrant color sure to wow your guests. Crushed purple potato chips add crunch and visual appeal and a sweet-savory accent.
Lemon Pound Cake
What makes the Lemon Pound Cake stand out amongst others is the refreshing and zesty incorporation of citrus. Lemon is used for both the cake batter and the glaze, which makes the pound cake feel lighter and extra moist. The Lemon Pound Cake made with gluten-free flour, such as yellow dry pea flour, offers a modern take on the lemony delight.