Kunafah panna cotta slices

Kunafah panna cotta slices

Goody Kitchen

Goody Kitchen

Kunafah panna cotta slices

Prep Time

20

Number of Servings

4

Level

Beginner

Calories

0

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Preparation

Step 1

Make the biscuit base. Grease and line a 20 x 30cm pan with baking paper, leaving 2-3cm overhang. Blitz the shortbread, coconut and pistachios in a food processor until combined. Pulse in the butter then tip in to the prepared tin. Use the back of a spoon to press into the base. Chill.

Step 2

Mix the cream cheese and rose jam in a small bowl. Spread over the biscuit base then chill again.

Step 3

For the panna cotta, follow pack instructions for your gelatine. Set a saucepan with the condensed milk, milk, pistachios, sugar and vanilla seeds over a low heat then bring to a simmer. 

Step 4

Cool for 5 minutes, stir in the gelatine then leave to cool. Strain then pour over the biscuit and jam layers, leaving a small gap at the top. 

Step 5

Return to the fridge and leave to set for 4 hours, or ideally overnight. 

Step 6

To serve the slices, garnish with powdered pistachios and a drizzle of the sweet syrup. 



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