Pour boiling water into a large heatproof bowl (just enough to come up the sides of a pannacotta once place in it).
Place the pannacotta moulds in the boiling water for only 3-4 seconds max (making sure the water does not go into or touch the pannacotta).
Place a serving plate on the top of the pannacotta and holding the plate and the pannacotta bottom invert so the plate is now on the bottom.
Still holding the pannacotta, gently tap (and slightly squeeze the sides) then carefully lift the mould directly upwards.
*If you ever have a pannacotta not hold its shape after the process (set out above), there are three reasons as to why:
1. the pannacotta has been in the water boiling water bath for too long and has melted;
2. the pannacotta has not completely set in the fridge;
3. the gelatin either did not dissolve properly, there was not enough, or was not properly dispersed through the pannacotta mixture.
The sign of a good cheesecake base is firmness but not rock solid; you want the knife to easily cut through the base.
Adding too much butter will cause a rock-hard base, so you want the biscuit crumb consistency to be like a ‘just-wet’ breadcrumb, if you can pinch a section of crumb together with your fingertips and it forms solid piece without applying too much pressure the base will be hard once refrigerated.
With baked cheesecakes, unless your mixture is very moist, don’t over bake the pre-baked base – this will cause it to go hard, when it is baked again with the cheesecake filling.
Press the base is another important step. Use the back of a metal spoon (wet with a little water) to lightly press the crumbs into the base. You can use the bottom of a glass for this also.
When building a biscuit base that goes up the sides, start with the bottom base first. Next add heaped spoonful’s of crumb mixture around the edges of the tart tin, then press the mixture up the side of the tin (I find this best using the edge of a round glass).
Run a sharp metal kitchen knife under very hot water between cutting cheesecake slices.
This will give you a clean cut for each slice.
You’ve left the cheesecake to set. You cover the top with fruit and refrigerate the cheesecake whilst the Jelly is cooling. As soon as you pour on the cool jelly over the fruit, the pieces of fruit float, so you push down the floating fruit and another piece of fruit floats….this can be annoying.
Simple solution. Take a few spoonful’s of jelly and gently cover the fruit so there is a thin jelly layer just covering the fruit like a film – refrigerate until set.
Gently pour the rest of the jelly (which has been sitting out so it has not solidified) on top of the secured fruit-jelly layer and refrigerate further until set.