Cooking-ez.com

1,023 easy and fully explained recipes, with 11,219 photos and 77 videos

Pannacotta and blackcurrant crumble


Pannacotta and blackcurrant crumble
This is a glass of pannacotta, with a layer of blackcurrent coulis, and a crunchy almond crumble scatterd on top.
190,8964/5 for 28 ratings
Grade this recipe:

Last modified on: February 21th 2011

For 8 people, you will need:

How long does it take?

Time required
PreparationCookingStart to finish
1 hour 7 min.15 min.1 hour 22 min.
Keeping:
Several hours in the fridge, covered by a plastic film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 25 min.
Pannacotta and blackcurrant crumble : Photo of step #1
The day before, make your pannacotta.

Stage 2 - 5 min.
Pannacotta and blackcurrant crumble : Photo of step #2
Prepare your blackcurrant coulis by mixing 400 ml Blackcurrant coulis and 200 g caster sugar.

Stage 3 - 2 min.
Pannacotta and blackcurrant crumble : Photo of step #3
Heat gently to mix sugar and blackcurrants.

Allow to cool and keep in fridge.

Stage 4 - 20 min.
Pannacotta and blackcurrant crumble : Photo of step #4
Preheat oven to 392°F (200°C). Prepare crumble topping, and spread on a baking sheet.

Stage 5 - 15 min.
Pannacotta and blackcurrant crumble : Photo of step #5
Put in the oven, and supervise cooking and colouration carefully, turning baking sheet round halfay through to ensure even cooking.

You should get an even light brown color, which takes about 15 minutes.

Stage 6 - 5 min.
Pannacotta and blackcurrant crumble : Photo of step #6
Remove tray from oven, then with a fork break up any big lumps.

You should get rough crumbs.

Leave to cool.

Stage 7 - 5 min.
Pannacotta and blackcurrant crumble : Photo of step #7
When cool, pour a layer of coulis onto pannacotta.

Stage 8 - 5 min.
Pannacotta and blackcurrant crumble : Photo of step #8
Add crumble topping on coulis layer (you should then not wait too long before serving, so that crumble remains crunchy).

Remarks

If you have made too much crumble topping, keep the excess in an aritight jar.

Pannacotta and coulis could be made in advance, but it's better to add crumble at the last minute.

If you don't have crumble topping you can use crushed biscuits or cookies instead.

If you use ready-made coulis, frozen for example, check that it is not too sweet, in which case leave out sugar. You can also use other fruit than blackcurrants.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Blackcurrant coulisBlackcurrant coulis: You can get more informations, or check-out other recipes which use it, for example: Lemon creams, Blackcurrant sorbet for Edith, Blackcurrant, vanilla and lime verrine , ... All
Crumble toppingCrumble topping: You can get more informations, or check-out other recipes which use it, for example: ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Quick bramble jelly, Chocolate eclairs, Pain perdu, Profiteroles, Fresh mint ice-cream, ... All
Panna cottaPanna cotta: You can get more informations, or check-out other recipes which use it, for example: ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-08-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page