Tuesday, 11 June 2013

Coffee Panna Cotta

Everytime I have leftover whipping cream, there's no questioning about how I am going to use it! Ah yes, Panna Cotta has always seemed to be the right choice of dessert! Super creamy, light and perfect for any occasion, or rather, you don't need an occasion to have Panna Cotta!! 






So far, I've made only two Panna Cottas - Panna Cotta with Red Berries Coulis and Yogurt, Honey and Vanilla Bean Panna Cotta with Passion Fruit Gelée ! And yesterday, I thought of making a flavoured Panna Cotta, and since I love coffee, though I tend not to have it often, it was the winning flavour amongst chocolate, passion fruit, and vanilla!






Like I have mentioned before, you need no special equipment nor any special skills to make this incredibly luscious and velvety dessert! I like making them in shots, but you are free to use ramekins, tumblers, martini glasses just any glass you'ld like!!





Equipment:

  • 12 Shots [or other glass you wish to use]
  • Stove
  • Small Pan
  • Beaker
  • Whisk
  • Measuring Spoons
  • Measuring Cups

Ingredients:

1. For the Panna Cotta:
  • 1 Cup of Light Whipping Cream [use regular heavy cream if you wish and adjust for sugar]
  • 1/2 Cup of Whole Milk
  • 1¼ Tsp of Unflavoured Gelatine Powder
  • 1/4 Tsp of Vanilla Extract
  • 2 Tsp of Nescafe Original Coffee granules
  • 1/4 Cup of Sugar (or  3 Tbsp of Light Brown Sugar)

Update Jan 2014:

2. For the Chocolate Ganache:

  • 6 Squares of Chocolate, roughly chopped
  • 2 Tbsp of Cream
3. For the Hazelnut Brittle:
  • 25g of Hazelnuts, toasted, skinned and chopped
  • 1/4 Cup of Sugar


Method:
  • Combine milk and whipping cream together in a small pan.
  • Sprinkle gelatine powder over milk and let bloom for a few minutes.
  • Using a whisk, blend the milk mixture well with gelatine powder.
  • Over medium heat, bring the milk/gelatine mixture to a simmer until all the gelatine has dissolved.
  • Then, add all the other ingredients - sugar, vanilla extract, and coffee granules.
  • Keep whisking, until the sugar has dissolved. [Should take no more than 2 minutes]
  • Take pan off the heat, and pour the mixture in a beaker!
  • And divide the mixture equally in the 12 shots.
  • Let refrigerate for atleast 2 hours or upto 12 hours. (Usually if you are using ramekins, it will take slightly more time)
2. For the Chocolate Ganache:
  • When you are about to serve the panna cotta, prepare the ganache by slow boiling the cream in a pan on low heat or by microwaving it for 40-60 seconds. Throw in the chopped chocolate squares. Allow to stand for a minute and then stir to melt completely. Drizzle over panna cotta!
3. For the Hazelnut Brittle:
  • Prepare a baking sheet lined with parchment paper or a silicon baking mat. Set aside.
  • In a pan on low heat, let the sugar melt completely without stirring. Do NOT insert any spoon, metal or anything. Swirl the pan but do not stir! Do not walk away, you'll be sorry! When the sugar turns a golden brown colour, toss in the chopped hazelnuts. Swirl to mix.
  • Rapidly pour the caramelised hazelnuts onto the baking mat while using an offset spatula to spread and even out.
  • Allow cooling for a good 15 minutes and snap into pieces! Now, top your panna cotta with those  beautiful brittles!!



Voila, your Panna Cotta is ready!!

Note:

  • You can either make the hazelnut brittle just before serving the panna cotta, like half an hour before or days ahead - if you are preparing this ahead, make sure you store the brittles in an air tight container.

5 comments:

  1. Beautiful pannacotta, coffee that is calling my name.

    ReplyDelete
    Replies
    1. Thank you Swathi ;) I dont blame you, coffee is such a flavour!

      Delete
  2. Looks amazing! Thanks for the share, will definitely give it a try when I have some spare time!

    ReplyDelete

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