Ingredients for the pie crust:
And remember, the more you make pies, the better you be!
10 digestive biscuits
1 double Daim chocolate 55 g
75 g butter
Melt the butter.
Mix biscuits and daim chocolate in a food processor.
Add the butter and mix to a mouldable mass.
Push out the biscuit mass in the pie mold and then leave it in the refrigerator to solidify while you are filling.
Ingredients (vanilla panna cotta):
5 dl whipped cream
1 dl gel sugar
1 teaspoon vanilla powder
Do like this:
Measure all ingredients in a saucepan and stir during heating.
Allow the pannacotta to cook for about 3-4 minutes while you continue to stir on the highest heat before pouring it into your pie shell.
Put the pie dish back in the refrigerator and let the panna cot completely solidify before you top with salt snd toffee sauce.
Ingredients (salty toffee sauce):
1 dl whipped cream
1 dl brown brown sugar sprinkle
1 pinch salt
Chopped Daim chocolate, flake salt and fresh raspberries for garnish (optional)
Do like this:
Mix brown sugar and whipped cream in a saucepan. Boil up with stirring for about 10 minutes, you notice that it gets thicker.
Pour the toffee sauce into a bowl and allow to cool before pouring it over your panacotta filling and spread it evenly.
Let the toffee sauce settle in the refrigerator a little before garnishing with daim, flake salt and raspberries.
Text and photo Malin Nordblom
Fab Foodie Swede
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