Pannacotta for Grown Ups…

dolle p444
July,28, 2015 10:56 am

This recipe for a coffee pannacotta serves as an excellent finish to a summer dinner party. The strong espresso flavour works really well with the soft milky texture of the pannacotta and the coffee caramel brings a sweet crunch to the affair.

This recipe and many more features in ‘The Italian Cookery Course’ my encyclopaedia of authentic Italian seasonal cookery which can be purchased here.

Pannacotta al caffè

Coffee Pannacotta

 

Serves 4 if using 120ml dariole moulds

 

21⁄2 gelatine leaves, or 7g powdered gelatine

200ml espresso coffee

300ml double cream

80g caster sugar

Soak the sheets of gelatine in cold water, or follow the packet instructions for softening the powdered gelatine.

Combine the coffee and cream in a bowl, then pour about a quarter of this liquid into a saucepan and place over a low heat. Stir in the sugar and, once it has dissolved, remove the saucepan from the heat.

Squeeze out the gelatine sheets and add them to the pan, or add the powdered gelatine. Stir until the gelatine has dissolved, returning the saucepan to the heat if necessary.

Strain this warmed liquid through a sieve (to remove any undissolved gelatine) into the remaining coffee and cream in the bowl. Stir to combine.

Cool the pannacotta, then divide it between moulds or glasses.

 

Caramello al caffè

Coffee Caramel

 

This is also ideal for pouring over ice cream.

 

200g sugar

100ml espresso

Put the sugar in a heavy-based saucepan over a medium heat. Caramelise until the sugar bubbles and takes on a rich golden colour. (Be careful: the hot caramel can spit at you so it is a good idea to wear oven gloves.) Stir in the espresso when the caramel is bubbling. Leave to cool.

 

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