Kunafah panna cotta slices

Kunafah panna cotta slices

avatar Goody Kitchen

Recipe by: Goody Kitchen

  • 4 Persons
  • 20 Minutes
  • Easy Recipe

Serving Size

  • 1

    Make the biscuit base. Grease and line a 20 x 30cm pan with baking paper, leaving 2-3cm overhang. Blitz the shortbread, coconut and pistachios in a food processor until combined. Pulse in the butter then tip in to the prepared tin. Use the back of a spoon to press into the base. Chill.

  • 2

    Mix the cream cheese and rose jam in a small bowl. Spread over the biscuit base then chill again.

  • 3

    For the panna cotta, follow pack instructions for your gelatine. Set a saucepan with the condensed milk, milk, pistachios, sugar and vanilla seeds over a low heat then bring to a simmer. 

  • 4

    Cool for 5 minutes, stir in the gelatine then leave to cool. Strain then pour over the biscuit and jam layers, leaving a small gap at the top. 

  • 5

    Return to the fridge and leave to set for 4 hours, or ideally overnight. 

  • 6

    To serve the slices, garnish with powdered pistachios and a drizzle of the sweet syrup.