Yin and yang

Yin and yang

By
From
The Pie Project
Serves
16
Makes
2 × 18 cm pies
Photographer
Kirsten Jenkins

In some ways, Kirsten and I are like these pies: yin and yang. We always have different ideas and think about things in different ways, but somehow we just work together. We both love a bit of symmetry. We loved the idea of two striking contrasting pies in black and white and panna cotta was the perfect easy filling. These are great summer pies to put in a cooler bag chocked with ice blocks to take on a picnic, or equally, you can serve them as an elegant end to a dinner party. — Phoebe

Ingredients

Quantity Ingredient

Vanilla panna cotta

Quantity Ingredient
435g frozen careme vanilla bean pastry, thawed, or other sweet shortcrust rolled to a thickness of 3 mm
3 titanium-strength gelatine leaves
600ml pouring cream
250ml thick cream
110g caster sugar
2 teaspoons vanilla bean paste
icing sugar, to dust

Chocolate panna cotta

Quantity Ingredient
300g frozen careme chocolate shortcrust pastry, thawed, or other bought chocolate shortcrust rolled to a thickness of 3 mm
3 titanium-strength gelatine leaves
600ml pouring cream
110g caster sugar
200g good-quality dark chocolate, finely chopped
good-quality cocoa powder, to dust

Method

  1. Line an 18 cm pie dish with the vanilla pastry, trimming away any excess. Line another 18 cm pie dish with the chocolate pastry, again trimming away any excess. Chill for 30 minutes.
  2. Preheat the oven to 200°C. Line each pie dish with baking paper and fill with baking beads (or uncooked rice or dried beans). Place the pie dishes on a large baking tray and cook for 15 minutes or until just dry, then remove the baking beads and paper, and bake for a further 10 minutes or until the vanilla pastry is golden and dry and the chocolate pastry is dry to the touch. Leave to cool completely.
  3. For the vanilla panna cotta, place the gelatine leaves in a bowl of cold water for 5 minutes. Put the creams, caster sugar and vanilla in a saucepan over medium heat and bring to just below boiling point, stirring to dissolve the sugar. Remove from the heat. Squeeze any excess water from the gelatine and add the gelatine to the cream mixture, stirring until dissolved. Strain through a fine sieve into a clean bowl and cool to room temperature, then pour into the cooked vanilla pastry case. Chill for 3 hours until set. Dust with the icing sugar to serve.
  4. For the chocolate panna cotta, place the gelatine leaves in a bowl of cold water for 5 minutes. Put the cream and sugar in a saucepan over medium heat and bring to just below boiling point, stirring to dissolve the sugar. Place the chocolate in a heatproof bowl and pour over the hot cream mixture. Stir until completely melted and combined. Squeeze any excess water from the gelatine and add the gelatine to the chocolate mixture, stirring until dissolved. Strain through a fine sieve into a clean bowl and cool to room temperature, then pour into the cooked chocolate pastry case. Chill for 3 hours until set. Dust with the cocoa to serve.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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