Oatmeal Cookie Base Panna Cotta
Panna cotta is traditionally a smooth, creamy Italian dessert that modern gastronomy often reinterprets. By adding an oatmeal cookie base, this version gains a unique crispy texture that perfectly complements the panna cotta's softness. Fresh fruit as a garnish not only enriches the taste but also the visual appeal of this elegant dessert.
Ingredients for this recipe
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Preparation Steps
1
Crush the oatmeal cookies in a food processor until finely ground. Combine the crumbs with the melted butter until well combined.
2
Press the cookie mixture into the bottom of individual serving glasses or ramekins, creating a solid base. Refrigerate to set.
3
Soak the gelatin sheets in cold water until softened.
4
In a medium saucepan, heat the heavy cream and sugar over medium heat, stirring until the sugar is completely dissolved. Stir in the vanilla extract.
5
Squeeze the excess water from the softened gelatin sheets and stir them into the hot cream mixture until completely dissolved.
6
Strain the mixture through a fine-mesh sieve for a smoother texture. Pour the strained mixture over the cookie base in the glasses. Refrigerate for at least 3-4 hours, or until set.
7
Before serving, garnish with fresh fruit, such as berries, and optionally sprinkle with a few extra oatmeal cookie crumbs.
