It’s OMG time again! Made this on a bit of a whim this morning, mainly to see how hard it would be to extract from the mould and also whether my allocation of gelatine was sufficient to maintain the ‘w’ factor (wobble) whilst being set. Both tests worked and then obviously, we had to test the finished product. OMG AGAIN! This espresso panna cotta is light and silky smooth but the combination of vanilla and coffee produce a simply exquisite flavour. The only problem is that they are so light, we felt obliged to try another one! Try it – it’s easy, quick and simply sensational.
Serves 4 – 6 depending on the size of your moulds
What you need…
6 dariole moulds or ramekin dishes
285ml double cream
210ml full fat milk
1 vanilla pod, split in half (but retained) and seeds scraped out
4 gelatine leaves
150g caster sugar
4 teaspoons good quality instant coffee granules (I used Lavazza)
What to do…
Fill your moulds up with cold water. (I have always done this in the belief that it helps in the ultimate extraction of jellies, mousses etc. I can’t find any actual authentication of this – it may be an old wives’ tale – but I’m not taking the chance just to see – it’s always worked for me!)
Tip the cream and milk into a heavy-based saucepan and, over a moderate heat, bring to a simmer. Add the sugar and stir until dissolved.
Add the vanilla seeds and the pod, then remove from the heat. Set aside for 5 minutes, allowing the mixture’s flavours to infuse.
Meanwhile, soak the gelatine leaves in a bowl of cold water for 3 – 4 minutes. Then, squeeze out the extra water and add the gelatine to the warm cream/milk mixture. Stir until dissolved.
Add in the coffee granules and stir until they are dissolved. Strain the mixture through a sieve into a jug, discarding the vanilla pods and leave to cool for 5 minutes.
Empty the moulds of their water. Don’t wipe them out but simply fill the moulds up with your panna cotta mixture. Pop in the fridge and leave to set for at least 3 hours.
When you have your spoon poised and you’re ready to indulge, dip each mould into a small bowl of hot water (poured from the kettle) for just 10 – 15 seconds – you will see the edge of the panna cotta coming away from the mould – leave it not a second longer but quickly invert it onto your serving plate. It will come out beautifully glossy and speckled with the vanilla seeds. And the taste is all rich, smooth, cool coffee – simply sensational! I’m going to have to make some more really soon!
You could serve this with a chocolate sauce or perhaps a couple of Amaretti biscuits but to be honest, I think any accompaniments would detract from this little pud’s natural loveliness. It needs nothing – enjoy!
Paul Merrett, www.bbc.co.uk
Very, very easy and really quick and next to no mess and….there isn’t a single reason why not to try it!