John Myers
Gluten-free Panna Cotta Cake
The perfect gluten-free panna cotta cake recipe with a picture and simple step-by-step instructions.
For decoration
- 200 g Ground almonds
- Melted margarine
- 1 l Cream 10% fat
- 12 Bl. Gelatin
- 200 g Marzipan
- 250 g Fondant red
- Put the speculoos in a freezer bag and pound them with a rolling pin. Mix with the almonds in a large bowl and melt the margarine. Add enough margarine to the speculoos and almonds and knead well to make a firm dough. Now put this dough in a greased form and press firmly.
- Now place the dough base in the refrigerator.
- Heat 3,500 ml cream and add the marzipan mixture in small pieces and let dissolve while stirring. In the meantime, soak the gelatine well in water.
- Bring the cream to the boil while stirring and make sure that the marzipan dissolves well. Now add the squeezed out gelatine and stir everything well. I added the gelatine to the cream in portions and mixed each portion well with the cream. Put the hot cream in a large bowl and let it cool – stirring every now and then.
- Beat the rest of the cream until stiff. If the marzipan cream is not sweet enough for you, you can add vanilla sugar here.
- When the cream and gelatine mixture starts to set, fold in the whipped cream. Now put the cream on the speculoos – almond base and put in the refrigerator for at least 6 hours. Now the panna cotta cake can be decorated as desired.
- The panna cotta cake is not exactly calorie-conscious, but super tasty 😉
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