A few weeks back I stumbled across this coffee panna cotta recipe and decided to make it for our family Christmas lunch. I love panna cotta, I love the texture, the consistency, and the way your spoon effortlessly slices through it like magic. I also love the fact that it can be made into an array of different flavours from vanilla to earl gray, to chocolate and the list goes on and on.
Imagine if there was a restaurant in Joburg that only served panna cotta, I’d be their best customer! I’d also probably be as big as a house, but I’d be willing to live with that just to have this sweet sweet pudding served to me every single day! Anyone keen to open such an establishment? I really think it would work!
I don’t know how many of you have actually tried making this dessert before, but here’s a little-known fact, it’s not that hard to make and if you get it right, every guest around your table will be high-5ing you like you’ve just won the European Lotto.
We had some freshly ground beans from Father Coffee which I used in this recipe. I think using a good strong coffee, rather than an instant one really helped with the intensity of this dessert, it came out rich and smooth, with a slightly dark bitter taste, like a good cup of coffee should taste and it was the perfect ending to the huge lunch we had all packed away about half an hour before I served this.
Below are the basic steps on how to make this yummy dessert. As always if you do make it, I’d love to hear how it turns out. Good luck.
·125 mls espresso, freshly brewed
· 50 grams light brown sugar
· 375 ml fresh cream
· 2 tsp gelatin powder
· 100mls cream to use as a topping
· 5 mls vanilla essence
1. Pour the espresso and sugar into a saucepan and stir until sugar has dissolved.
2. Stir in the cream and put the saucepan on a low heat.
3. While the cream mixture is gently heating up, pour 2 tsp water in a small bowl and sprinkle the gelatin on top of it, so that it’s completely covered in water. Let this rest for about 5 minutes, until gelatin has completely softened.
4. When the cream mixture is about to boil i.e. when it starts to bubble around the edges, take the saucepan off the heat.
5. Take 1/2 cup of cream mixture and mix into the softened gelatin and stir to dissolve completely.
6. Add this 1/2 cup cream back into the remaining cream in the saucepan and whisk to mix thoroughly.
7. Pour the mixture into a set of ramekins or moulds and let rest in fridge overnight, until set.
8. When ready to serve, dip the bottom of moulds into some just boiled water, one at a time, holding them there for 8 seconds. Invert them onto serving plates.
9. Whip the 100mls of cream together with the vanilla essence until soft peaks form. Add a dollop of the whipped vanilla cream to the top of each panna cotta.