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Triple Layer Panna Cotta with a Ginger Shortbread Cookie on the side [VIDEO]

This Triple Layer Panna Cotta combines the wonderful and classic flavors of vanilla, coffee, and chocolate in one pretty package! Paired with a ginger shortbread cookie, the silky panna cotta and buttery shortbread give a delightful contrast in textures and flavors.


This drive to make as many panna cotta flavors as possible can be called nothing else but an obsession. Before, I used to have trouble going through a carton of heavy cream, but now, I’m actually panicking because I don’t have heavy cream anymore and I can’t go to the grocery store. Luckily, I did manage to make a handful of panna cotta recipes before this lockdown happened. This Triple Layer Panna Cotta is the first I wanted to share from my backlog of recipes.

I always had the impression that the delicate panna cotta was hard to make, but it couldn’t be farther from the truth. I know that I probably should’ve started with a simple, single layer panna cotta, but after my first creation (the impressive looking Champagne Panna Cotta), I didn’t feel like stepping back. And so here we are!

I can tell you right now the only thing you require to make this recipe a success is patience. There are no special skills needed since all you really do is mix and mix. You make the vanilla layer, the coffee layer, and the chocolate layer separately, but the process is pretty much the same with some minor differences. However you can’t pour them all into the glass in one go. Each layer needs to set before the other can go in. So basically the active time is just a fraction of the waiting time, though the freezer helps speed things up.

One can say that this Triple Layer Panna Cotta has something for everyone. It’s also a bit of a flavor journey from top to bottom. It starts with the top chocolate layer, which is rich and chocolatey. What follows is a coffee layer that is complex but also more of an in between of the rich and the mellow. The final vanilla layer is what helps the tastebuds wind down and relax.

But of course, eating it layer by layer is not the only way to enjoy this. You can also try to get a scoop of all three layers at the same time if you like. It’ll be easiest with the diagonal panna cotta since you won’t need to dig too deep. I can assure you it will be delicious either way though. I guess what I’m trying to say is: You can make your own eating experience with this Triple Layer Panna Cotta.

Even though this panna cotta is divided into three layers, I do feel that too much in one sitting can be a bit overwhelming. I suggest using a smaller serving glass and making at least 8 servings out of this recipe. I used an 8-ounce glass, and while we didn’t have any problems cleaning the glass out, we did need to run for some water after lol.

Now you might be wondering what those little yellow sticks are on the side. They’re ginger shortbread cookies I decided to pair with this particular panna cotta, just because I felt that ginger complements all three flavors of this Triple Layer Panna Cotta. At the same time, it gives the palate a little break with something entirely different. Rich and silky versus buttery-sweet and gingery equals a good combination.

I will agree that the shortbread is optional. You can skip it if you’re not in the mood to bake. I’m just personally obsessed with pairing the panna cottas I plan to make with a little treat on the side. You guys should see my notebook. I have so many ideas! I can’t wait to make them once I get my hands on more cream and gelatin!

Recipe notes

I babbled so much talking about this Triple Layer Panna Cotta, and hopefully you’re still with me now that I’m about to walk you through how to make these. As you might’ve seen in the video above, this multi-layered panna cotta requires a number of steps. However it’s mostly a repetition of blooming gelatin and mixing the set of ingredients for the specific layer together. You can’t have layers if you don’t make each of them right?

Basically, with each layer, you start by blooming the gelatin. What that means is you take your liquid, in this case milk, and just sprinkle the gelatin on top. You can mix it to dissolve or just leave the gelatin alone, as long as you leave it to “bloom” or hydrate for at least 5 minutes.

While that’s happening, you put in all your other remaining ingredients into a saucepan. For the vanilla layer, it’s the cream, sugar, and vanilla extract. (Try to use a good one!) For the coffee layer, it’s the cream, sugar, and coffee granules. Only the chocolate layer is a little different, because it has you heating the cream and sugar together first before you add in your chocolate and let it melt.

For all the layers, you want to mix the sugar until dissolved. The amount of sugar will depend on how sweet you like things. I use the minimum amount. Now you heat the cream up, mixing consistently to prevent the bottom from burning, until it just starts to simmer. You DO NOT WANT to actually simmer the mixture, and ABSOLUTELY DO NOT BOIL IT. We don’t want the cream to form a skin. We just want it warm.

A warm mixture will help you dissolve your gelatin mixture better, so pour that bloomed gelatin and milk mixture in there.

Now just mix everything up until the gelatin is dissolved and the mixture is nice and smooth. I recommend using a heat-safe spatula rather than a whisk because we don’t want to work too much air into the mixture either. Otherwise you’ll see some bubbles once the layers set.

Now this next step is important: Strain your mixture. Strain it into a spouted jug or measuring glass to make it easier to pour into the serving glasses. I always do this because sometimes there are bits of un-dissolved gelatin or whatnot in the mixture. Panna cotta should be smooth as silk. We don’t want any strange solid bits in there!

After straining, we leave the mixture alone to cool to just barely warm. For the second and third layers, this is especially important. A little bit of heat will help the other layers adhere to the layer before it, so we want a warm mixture going into the serving glass, but NOT HOT. A hot mixture will melt the layer underneath, and all that patience you used up as you waited for the layer underneath to set will be wasted.

If you would like to make the diagonal design as I did, just prop your serving glasses at an angle against the wall of a baking pan. Place a kitchen towel underneath so they don’t slip and slide while you carry them to the fridge. I pretty much just eyeballed the amount I put in each glass. I also only made the bottom layer diagonal because the proportions would look weird if I made them all diagonal.

To speed the process up, I popped the glasses in the freezer. I don’t recommend freezing the panna cotta layers longer than 40 minutes. If making 8 servings, freeze for just 30 minutes. We just want them set rather than frozen. The panna cottas should still jiggle a bit if you shake them. Move them to the fridge once you’ve reached the maximum freezing time if you haven’t made the next layer yet.

Once you have all your layers in your serving glasses and in the freezer/fridge, you can make the shortbread. You have some time before the panna cotta sets, so why not? You just basically make some dough with butter, sugar, and some flour and baking powder, then add a little ginger for flavor.

You will need to get in there with your hands to form the dough properly, and then use your hands again to press the dough into a little 6-inch loaf pan. This thing is super easy, I promise.

Once you get that dough into the pan, you bake it for less than 20 minutes, then immediately top it with a ginger-honey glaze. You get sweet, gingery, and buttery all at the same time with these shortbread cookies.

Leave that glaze to set before you slice in. I used a bit too much honey in my glaze here so it looks really soft and melty. (I couldn’t stop the sudden outpour when I tilted the bottle!) Your glaze should set more than mine did, but if it happens to be soft like this, don’t worry. It will still be good, I promise, especially if eaten a bit warm.

Right around the time you’ve finished slicing your shortbread cookies into fingers, what do you know? Your Triple Layer Panna Cotta is completely set! Since my glasses are tall with a small opening, what I like to do to serve these is I lay a piece or two of shortbread on the rim of the glass. That’s it. I mean, who has time to clean extra plates and saucers? Not me lol.

Don’t forget to sit down and enjoy the fruits of your labor as well. Take a moment to appreciate that absolutely silky smooth and delicious Triple Layer Panna Cotta you just made! (Then take a bite of shortbread cookie while you’re at it!)

Triple Layer Panna Cotta with Ginger Shortbread Cookie

This Triple Layer Panna Cotta combines the wonderful and classic flavors of vanilla, coffee, and chocolate in one pretty package! Paired with a ginger shortbread cookie, the silky panna cotta and buttery shortbread give a delightful contrast in textures and flavors.

I made six servings in 8-ounce glasses, but best to divide into eight to nine servings in 5- or 6-ounce glasses

Ingredients

For the panna cotta's vanilla layer

  • 1 1/2 teaspoon unflavored gelatine powder
  • 1/4 cup cold milk
  • 1 cup heavy whipping cream
  • 3 to 6 Tablespoons sugar, depending on your preference
  • 1 teaspoon vanilla extract

For the panna cotta's coffee layer

  • 1 1/2 teaspoon unflavored gelatine powder
  • 1/4 cup cold milk
  • 1 cup heavy whipping cream
  • 3 to 6 Tablespoons sugar, depending on your preference
  • 1 Tablespoon instant coffee or espresso granules

For the panna cotta's chocolate layer

  • 1 1/2 teaspoon unflavored gelatine powder
  • 1/4 cup cold milk
  • 1 cup heavy whipping cream
  • 3 to 6 Tablespoons sugar, depending on your preference
  • 90 grams bittersweet/semisweet chocolate, roughly chopped

For the shortbread cookie base

  • 4 1/2 tablespoons 62.5 grams unsalted butter, softened to room temperature
  • 1/4 cup 50 grams granulated sugar
  • 3/4 cup 105 grams flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoons ground dried ginger

For the shortbread cookie icing

  • 2 1/2 Tablespoons 37.5 grams butter, salted or unsalted
  • Heaping 1 1/2 teaspoons honey
  • 6 Tablespoons 45 grams powdered sugar
  • 1 1/2 teaspoons ground dried ginger

Instructions

Make the panna cotta

  • Start with the vanilla layer. Place milk in a small bowl and sprinkle gelatine on top. Give it a little mix if you want, and leave to bloom at least 5 minutes.
  • In a medium saucepan, heat together whipping cream, sugar, and vanilla extract over low heat. Mix until the sugar is dissolved and the mixture has just started to gently simmer. Remove from heat and mix in the bloomed gelatine, until dissolved.
  • Strain mixture into a spouted jug and allow to cool to room temp (or until just barely warm to the touch). Divide the mixture among your serving cups. If you want to do a diagonal design, lay your serving glass at an angle against the side of a loaf pan. Freeze the first layer for 30 to 40 minutes, or refrigerate 4 hours, until firm.
  • Once first layer has set, proceed with the coffee layer. Do the same procedure with the gelatine and milk. Then in a saucepan, mix together the cream, sugar, and coffee granules over low heat. Stir continuously until dissolved and it starts to gently simmer. Remove from heat and stir in the bloomed gelatine, until dissolved.
  • Strain mixture into a spouted jug and allow to cool until just warm to the touch. If the mixture is a bit warm when we pour it over the first layer, it will help the second layer adhere. Take out the set vanilla panna cotta then divide the coffee mixture over the top. Freeze for 30 to 40 minutes, or refrigerate 4 hours, until firm.
  • Once second layer has set, proceed with the chocolate layer. Do the same procedure with the gelatine and milk. Then in a saucepan over low heat, stir together cream and sugar until dissolved and mixture starts to gently simmer. Remove from heat and add in the chocolate. Let sit a minute then stir to dissolve the chocolate. Stir in the bloomed gelatin until dissolved.
  • Strain mixture into a spouted jug and allow to cool until just warm to the touch. Again, if the mixture is a bit warm when we pour it over the second layer, it will help the third layer adhere. Take out the set two-layer panna cotta then divide the chocolate mixture among the serving glasses. Freeze for 30 to 40 minutes to set, then transfer to the fridge to chill further.

Meanwhile, make the shortbread cookies

  • Preheat the oven to 375ºF (190ºC.) Butter and line a 6-inch loaf pan, making sure to leave overhangs on both long sides of the pan.
  • Start with the cookie base. In a medium bowl, cream together butter and sugar until light and fluffy. In a separate bowl, mix together the flour, baking powder, and ground ginger. Mix the dry mixture into the wet until a rough dough starts to form.
  • Using damp hands, knead the dough until relatively smooth. It will be sandy but it should hold together. If the dough seems too dry, dampen your hands every once in a while as you knead.
  • Use your hands to press the dough into the prepared pan. Flatten the surface as evenly as you can, then bake the dough for about 15 to 18 minutes, until light golden brown. (It should look set but it will be soft so don't poke it!)
  • Five minutes before the dough is done, make the cookie icing by melting the butter and mixing in the honey while butter is hot. Mix in the powdered sugar and ground ginger, stirring until smooth.
  • Once you take the cookie base out of the oven, immediately pour the warm icing over the top. Let sit about 20 to 30 minutes, then unmold cookies from the pan using the parchment overhang. Slice into finger shapes while still slightly warm. Serve the cookies with the panna cotta.

Notes

Panna cotta adapted from Naila's Diary; shortbread cookie adapted from David Lebovitz

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