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Hot cross bun panna cotta with Easter egg salsa

Elegant and tasty. - by Fast Ed
  • 15 Mar 2022
Hot cross bun panna cotta with Easter egg salsa
Prep: 20 Minutes - Cook: 20 Minutes - Serves 4
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Hot cross buns are the mainstay of a great Easter and this elegant and tasty dessert is a great way to enjoy them.

Want more delicious hot cross bun recipes?

Ingredients

3 hot cross buns

300ml cream

300ml milk

120g brown sugar

1 vanilla bean, split

Thickly sliced zest of

1 orange

2 gelatine leaves

2 Tbsp unsalted butter, melted

250g strawberries, hulled and diced

2 kiwifruit, peeled and diced

2 Tbsp hazelnuts, toasted and chopped

2 medium-size dark chocolate Easter eggs, crumbled, or 6 small milk choc eggs, roughly chopped

Mint leaves, to garnish

Method

  1. Slice hot cross buns in half, then toast 2 buns until medium-dark. Chop into pieces, then combine with the cream, milk, 90g of the sugar, vanilla bean and orange zest in a medium saucepan. Set over moderate heat and simmer for 5 minutes. Cover, turn off the heat, then set aside for 30 minutes.

  2. Push the milk mixture through a sieve into a large bowl, then warm 1⁄2 cup of the milk mixture in a small saucepan until boiling. Soften gelatine leaves in a small bowl of cold water, squeeze, then dissolve in the hot milk mixture. Whisk into remaining milk, then pour into four 125ml dariole moulds. Chill for 6 hours, until firm.

  3. Preheat oven to 180°C fan- forced (200°C conventional). Tear remaining bun into small pieces, then toss with butter and remaining sugar in a small bowl. Scatter on an oven tray and bake for 12 minutes or until crunchy. Cool, transfer to a bowl, add fruit, hazelnuts and chocolate, then toss.

  4. Dip dariole moulds in hot water for a couple of seconds, then invert onto chilled serving plates to turn out. Surround with the Easter egg salsa. Garnish with mint leaves.

  • Food
  • Desserts Recipes
Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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