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.
248 K 4.0/5 (31 reviews)
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Last modified on: February 21th 2011
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 1 hour 7 min.
Cooking: 15 min.
All in all: 1 hour 25 min.
When should you start or finish this recipe?
If you start now, at 21:45, you will finish around : 23:05.Change start time
To finish around 7pm, you'll need to have started before: 18:10.Change end time

Step by step recipe


Stage 1 - 25 min.
Pannacotta and blackcurrant crumble
The day before, make your pannacotta.

Stage 2 - 5 min.
Pannacotta and blackcurrant crumble
Prepare your blackcurrant coulis by mixing 1 cup blackcurrant coulis and ½ cup caster sugar.

Stage 3 - 2 min.
Pannacotta and blackcurrant crumble
Heat gently to mix sugar and blackcurrants.

Allow to cool and keep in fridge.

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

Stage 5 - 15 min.
Pannacotta and blackcurrant crumble
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
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
When cool, pour a layer of coulis onto pannacotta.

Stage 8 - 5 min.
Pannacotta and blackcurrant crumble
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.
Keeping: Several hours in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe120 RDI=50 %870 RDI=80 %770 RDI=120 %1,830 RDI=90 %7,650 RDI: 90 %
Per 100 g10 RDI=5 %100 RDI=10 %90 RDI=10 %220 RDI=10 %930 RDI: 10 %
Per person30 RDI=10 %220 RDI=20 %190 RDI=30 %460 RDI=20 %1,910 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten, Nuts
How much will it cost?
  • For 4 people : 6.35 €
  • Per person : 1.60 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Blackcurrant coulis
Crumble topping
Crumble topping

You can get more informations, or check-out other recipes which use it, for example:

Panna cotta
Panna cotta

You can get more informations, or check-out other recipes which use it, for example:

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