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 3 full leaves for 250ml of cream and 80 of coffee.  There is just enough for a romantic dessert for two in my recipe

 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. 

Click here if you want the full Nigella recipe.

Rating: Moderate

Coffee Panna Cotta with Chocolate Coffee Sauce

Ingredients:

Panna Cotta:

2-1/2 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.