Friday, June 3, 2016

Coffee panna cotta for two

This is adapted from a Nigella recipe, (who else?)  and uses Mackenzies gelatine sheets, so if you are using any other brand you will need to adapt it.  Take a look at the recommendations on the packet, and work out what you need for 240ml of liquid.  (or 250 and cut a bit off one of the sheets!) There is just enough for a romantic dessert for two. 
 
 
 
 The sauce is not suitable for children of course, as it is highly alcoholic - yum.  I set my panna cotta in washed out plastic yogurt containers, which seem to be the right size and shape, but you can put it in a glass.  It wont look as pretty on the plate as it does not come out as easily, but it does work in a pinch.  If you want to cut back on the alcohol in the sauce, reduce the Kahlua liqueur and substitute some cream.  This will give you a creamier sauce of course.
 
Do not over cook the cream - it should be just bubbling all around the sides, not rolling boiling!
 
If you want a very smooth panna cotta then follow the instructions about an ice bath - if you are not concerned (I don't!) then cool the mixture down a bit by stirring it in a bowl in a bit of cold water.  It is quite a forgiving mixture, you do not have to have it freezing cold to put it in the fridge!  Just cool the mixture a little so it is easier to work with. 
 
 
Rating: Moderate

Coffee Panna Cotta with Chocolate Coffee Sauce

Ingredients:

Panna Cotta:
3 sheets of MacKenzie gelatine leaves
65 ml espresso coffee
1 tbls brown sugar
185ml pure cream
pinch salt.
 
Sauce:
50ml Kahlua coffee liqueur
25grams dark (70%) chocolate
 

 Method:

Put the gelatine leaves in some cold water to bloom.
Combine coffee and sugar on the stove until sugar has dissolved, add in cream and salt and bring (just) to a boil.
Take off the stove, add the gelatine leaves and stir until dissolved.
- if you want a super smooth panna cotta, this is when you put into a bowl and stir over an ice bath until it is cool.  If you are short on time, stir it in a bowl to cool it down a bit.
Strain into a jug and pour into moulds.  Place in fridge to set.
 
Bring coffee liqueur to the boil in a small saucepan.
Chop chocolate into small pieces and then add the hot Kahlua to the chocolate.
Stir until smooth and place in a jug.
 
To serve : unmould panna cotta onto a plate, then pour sauce around it.

2 comments:

  1. I've always wanted to try Panna Cotta! This recipe sounds amazing will definitely give it a try soon! xx

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    Replies
    1. You will love it, and its EASY! Try setting it in washed out yoghurt cups, they are the perfect size. Barb

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