Sweet Basil Panna Cotta with Macerated Strawberries and Brioche Crumbs by Stillwater
Brought to you by award-winning Launceston restaurant, Stillwater.
170g butter, or margarine, plus extra to grease tins
170g caster sugar
3 large eggs
170g self-raising flour
1 Tbs cooled instant coffee dissolved in 1 Tbs hot water
225g icing sugar
100g butter or margarine
1 1/2 Tbs instant coffee dissolved in 1 Tbs hot water
Strawberry jam (optional)
Walnuts or cherries to decorate (optional)
Pre-heat oven to 180 C (160 C fan-forced).
Line and butter two 18 cm sandwich tins.
Add sugar and butter to a bowl and whisk until very fluffy and pale.
Whisk the eggs in a mug with a fork, then add them gradually to the sugar and butter, with 1 Tbs of flour at a time. Make sure you don’t use all the flour.
When the eggs have been fully combined into the mix, ad the rest of the flour and gently fold it in.
Add dissolved coffee to mixture, still folding. Divide mixture into the two sandwich tins and cook for 25-30 minutes until risen and firm and a skewer inserted into the middle comes out clean.
Leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely. Cakes can be frozen at this stage.
Beat the icing sugar and butter until light and fluffy, then add the dissolved coffee. Whisk, cover and set aside until ready to assemble cake.
Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich cakes together and spread remaining icing on top.
Decorate with walnuts or cherries, if desired.
Credits: BBC Good Food
Photo Credits: BBC Good Food