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