Tag Archives: Dessert

Cocoa Rum Dessert

The 88th of 100 recipes chosen from the blog to go into my cookbook, this one is ideal for a bank holiday weekend, especially when family and friends are dropping in.

This boozy, moussy choco-oozy dessert is gorgeously decadent and quite unlike anything I have ever eaten. Crunchy amaretti biscuits on the bottom give way to a velvety chocolatey middle and then a silken caramel topping…all with a distinct but delicate infusion of rum – fabulous! (And it’s easy and you can make it ahead of when you want to indulge in it).

Serves 10

What you need…

1 x 1.5 litre loaf tin

1 x medium, deep-sided roasting tin

100g caster sugar

50g brown sugar

4 large, happy eggs

500ml full fat milk

3 heaped tablespoons cocoa powder

50ml golden rum

200g amaretti biscuits (the crunchy ones, not soft), crumbled

Crème fraîche, to serve

What to do…

Preheat your oven to 160˚c / 325˚f / gas 3.

Melt the caster sugar in a small frying pan (I like to use copper for this sort of thing) over a moderate heat until you get a rich, chestnutty-coloured caramel – swirl the pan to help the sugar melt but don’t touch it or stir it!

Pour the caramel into your loaf tin and tilt it around until the base is evenly covered. Set aside.

Into your food processor tip the brown sugar and eggs and whizz for around 3 minutes or until the mixture is pale and slightly thickened. Tip in the milk, cocoa and rum and whizz for 30 seconds. Remove the mixing blade and then use a spoon to stir through the amaretti biscuits.

Tip the whole lot into your loaf tin.  Pop the loaf tin into the roasting tin and fill the latter up with just-boiled water from the kettle.  Carefully transfer to the middle of your oven and bake for 1 hour.

Remove and leave to cool in the tin, then pop into the fridge to chill for at least 4 hours, or until needed.

To serve, carefully run a knife around the edge of the tin and then invert the dessert onto a pretty serving plate, spooning over any caramel left behind in the tin.

Slice and serve with a dollop of crème fraîche – decadently indulgently delicious!

Inspired by…

Jamie Oliver who in turn was given this dessert by Baroness Susanna in Turin!

How easy…

Very and it looks and tastes like waaaaaay so much more effort was required.

Absolutely Fabulous Pavlova

The 68th of 100 recipes chosen from the blog to go into my cookbook, this is a happening event this Easter weekend together with a couple of other naughties – very excited!

One of my favourite summer desserts, Pavlova is just divine: sweet, ripe fruit on top of whipped double cream, all gracing wonderful meringue: crisp on the outside and deliciously light, soft and slightly chewy on the inside. The combination is just heavenly and the joy of this recipe is that it is ridiculously easy to make – I’d never made meringue before finding this recipe but it has always been a success – in every way – and a firm favourite on our summer menus.

Serves 6 – 8

What you need…

3 egg whites

Pinch of salt

250g caster sugar, plus 3 – 4 teaspoons for the cream

1 teaspoon vanilla extract

1 teaspoon malt vinegar

300ml double cream

1 x 300g punnet of ripe summer strawberries or a combination of your favourite summer fruit – I often combine strawberries, raspberries and blueberries

What to do…

Preheat your oven to 140°c / 275°f / gas 1.

Line a baking tray with Bake O Glide/parchment paper and draw a 23cm circle on it (as guidance for later).

Using an handheld electric whisk, beat the egg whites and salt together until very stiff. Then, gradually whisk in the 250g caster sugar until it forms stiff peaks – this takes 3 – 4 minutes. Fold in the vanilla extract and vinegar.

Plop the meringue mixture onto your baking tray, gently spreading it to fit the drawn circle. Pop it into the oven and leave for 1 hour until firm. Then – and this is key – switch the oven off but leave your meringue in for a further 30 minutes with the door closed.

Remove from the oven and leave to cool completely. Discard the lining paper and put your meringue onto a pretty serving plate.

Whisk the cream and 3 – 4 teaspoons of sugar together (the amount of sugar depends on your personal taste) until stiff and then pile on top of the meringue. Arrange the fruit on top, stand back, admire your handy work and then serve – just divine – this is one of those desserts that is so light and delicious, I just keep coming back for one more spoonful….time and time again. Enjoy!

Tips…

Don’t waste the egg yolks – they can be frozen for another use.

If I’m feeding a crowd, I’ll double up on these ingredients and made a great big Pavlova and then use the remaining 6 egg yolks to make a large tiramisu – a thoroughly naughty conclusion to any meal!

Inspired by…

Lisa Faulkner

How easy…

Very, very easy and simply delicious!

Terrine of Summer Fruits

The 66th of 100 recipes chosen from the blog to go into my cookbook, this is a summer favourite, never failing to excite and please. It might also be heading in the direction of healthy….?

A lovely, light, really, really summery dessert that is packed with the season’s bounty, all of which can be bought locally. Stunning to look at and fabulously tasty, this dessert also makes you feel slightly virtuous – it is stacked with fruit after all. Just yummy! Going back for another slice now…

Serves 8 – 10

What you need…

1 x 900g loaf tin

425ml sparkling rosé wine

2 x 11g sachets gelatine granules

50g caster sugar

1 tablespoon fresh lime juice

685g mixed summer fruits, e.g. strawberries, raspberries, blueberries, redcurrants

What to do…

Prepare the fruit, washing it, hulling the strawberries and maybe cutting them in half/quarters if they are especially large.

In a small saucepan, warm half the rosé over a moderate heat until it begins to simmer. Using a balloon whisk, mix in the gelatine and sugar. Once both are dissolved, mix in the remaining rosé and lime juice. Pour into a jug and set aside to cool.

Meanwhile, arrange the fruit in the loaf tin, making sure that the ‘prettiest’ is on the bottom layer – this will be on the top when the terrine is turned out.

Pour half the rosé mixture over the fruit, cover with cling film and then fit something heavy and flat over the top (another loaf tin would be ideal) onto which rest a couple of 400ml cans of tomatoes or something similar to weigh down the fruit. Pop in the fridge and leave for 1 hour.

Warm up the remaining rosé mixture so that it’s runny again (10 – 20 seconds ins a microwave or back on the hob), remove the cling film and pour the rosé liquid over the terrine, re-cover with cling film and pop back in the fridge over night. Return weighty cans and spare loaf tin to their homes.

When you are ready to serve, dip the loaf tin into hot water for a minute or so to loosen the jelly from the edges. Invert the terrine out onto a pretty serving place. If it doesn’t come out immediately, either run a chef’s blow torch around the outside of tin whilst it is inverted on the plate or cover with a very hot damp towel. Be patient – it will come out. I’ve also taken to gently knocking the sides with a steak hammer for final persuasion. It’s very gratifying when it plops out onto the plate!

Cut into slices and serve with double cream, crème fraiche or Greek yogurt – it’s absolutely gorgeous and just exudes all that is fabulous about a good British summertime!

Inspired by…

Delia Smith

How easy…

Really easy

 

Torta Di Cappuccino

The 62nd of 100 recipes chosen from the blog to go into my cookbook, this seductive dessert is literally temptation on a plate!

OMG!!!! This is a totally luscious ‘tart-mousse’ – I’m not sure which category it fits in but I can tell you this – a dark chocolate digestive biscuit base is topped with something in between a cake and a mousse that is richly flavoured with coffee and chocolate – the combination is staggeringly gorgeous, I mean staggeringly!! And somehow, as much as it’s rich, it’s also light: temptation on a plate. If you feel like sharing (I’d urge against) you can make it a day in advance of a dinner party or friends coming for supper.

Serves 8 – 10 (or perhaps just 1!)

What you need…

23cm diameter spring, form cake tin, lightly buttered

for the base

375g dark chocolate digestive biscuits

3 tablespoons double cream

75g butter, melted

for the topping

500g mascarpone

140g caster sugar

3 eggs

100g chocolate (ideally 70% cocoa solids), broken up

3 tablespoons Kahlua

125ml espresso or REALLY strong coffee

Icing sugar, to decorate

Chocolate coffee beans, to decorate

What to do…

Preheat the oven to 180°c / 350°f / gas 4.

To make the base, whizz your biscuits in a food processor to create crumbs, then mix with the cream and melted butter. Tip the biscuit mix into the cake tin, spread evenly and press down so the mix is good and solid. Pop in the fridge whilst you do the rest.

Put your chocolate into a heatproof bowl and then into a steamer over a pan of simmering water to gently melt.

Using a handheld electric whisk, beat the mascarpone and caster sugar together in a large bowl until soft and light.

Break the eggs into a small bowl and beat lightly with a fork. Gradually add to the mascarpone mixture, whisking the whole time.

Go back to your melted chocolate and mix in the Kahlua and coffee. Then add to the mascarpone mixture, whisking continually to ensure that all the ingredients are evenly blended.

Pour over the biscuit base and bake in the oven for 50 minutes or until the centre is set (no jiggling) and the top is evenly brown.

Leave to cool and when cold, transfer from the cake tin to a pretty serving plate. Decorate with sifted icing sugar and chocolate coffee beans, either scattered haphazardly or in a ring around the edge of the dessert. Take one slice of your Torta di Cappuccino, just to make sure that it’s OK. Enjoy the sheer, delectable enjoyment of that moment and then decide if you like the people you’re with enough to share it with!!!!

Inspired by…

Rachel Allen

How Easy…

It’s not difficult at all. I feel that is should have been, given the end result but no, it was very straight forward.

Blackberry and Blueberry ‘No-Bake’ Cheesecake

The 52nd of 100 recipes chosen from the blog to go into my cookbook, this is THE BEST cheesecake I’ve ever made and every time I make it, I get asked for the recipe!

An absolute ‘wow’ of a decadent dessert that could take central stage at any dinner as well as a cheeky family lunch! A crispy, rich ‘Oreo’ base is perfect to underpin the light, fluffy and fabulously fruity flavour of the ‘mousse’ that is the mainstay of this delicious cheesecake; and all topped with a glossy, slightly tart yet sweet jelly that is bursting with the Autumnal flavours that are blackberries. Just yummy!

Serves 10 -12

What you need…

1 x deep, 20cm round cake tin, liberally buttered and lined with parchment paper

60g butter, melted

250g Oreo biscuits

200g blueberries

350g blackberries

150g caster sugar

Finely grated zest and juice of 1 lemon, separated

100ml water

400g full-fat cream cheese

250g mascarpone

300ml double cream

3 sheets fine-leaf gelatine

to decorate

Blueberries and blackberries, (optional)

What to do…

Whizz the Oreo biscuits in your food processor until quite fine crumbs. Pour in the melted butter and whizz to evenly combine. Tip into your cake tin, spread evenly over the bottom and then use the back of a spoon to press firmly into place. Chill.

Meanwhile, heat the berries, 25g of the sugar, all of the lemon juice and the water in a saucepan until bubbling. Bubble gently for around 15 minutes or until the blackberries are super mushy.

Push the fruit mixture through a sieve, using the back of a spoon to press down hard, extracting as much juice as possible. Either discard the purée or cover it and chill it to make mini blackberry and apple pies or spread on toast (like I did!) Back to the recipe: cover and cool the berry juice.

When you’re ready to assemble, tip the cream cheese, mascarpone, double cream, remaining sugar and all of the lemon zest into a large bowl and use an electric handheld whisk to beat until really stiff. Pour in 150ml of the berry juice (reserving the rest) and whisk again to incorporate. Plop the ‘mousse’ onto the base and spread evenly and level. Pop into the fridge and chill for 1 hour.

To the jelly: soak the gelatine leaves in cold water for 5 minutes. Meanwhile, heat the remaining 275ml berry juice until hot (if you’re a bit short on the juice, just top it up with a little water). Remove from the heat, squeeze the excess water from the gelatine leaves and add to the juice. Stir to dissolve. Cool for 15 minutes and then pour over the ‘mousse’. Carefully, pop your cheesecake back into the fridge for at least 6 hours, but ideally overnight.

To serve, gently release your cheesecake from its tin confines and peel away the parchment paper. Transfer to a pretty serving plate and decorate with blueberries and blackberries. Cut into wedges of gorgeousness and simply savour every delicious mouthful. Go for a second piece!

Tip…

Pick your blackberries, wash them, dry on kitchen towel and then freeze in bags – no need to lay them out flat on trays

Inspired by…

Good Housekeeping

How easy…

It takes time but you can do it in stages and go off and do other things whilst the different elements chill and cool. Other than that, it’s dead easy to make, requires no baking and is sensational. Also, you have to make it the day before you want it, which I love.

 

 

 Glorious Marsala-Baked Summer Peaches with Mascarpone Cream

The 49th of 100 recipes chosen from the blog to go into my cookbook, this is the most wonderful pudding to celebrate the joys of an English summer!

Utterly delicious is my description. John’s is a little more vibrant: peaches with dogs’ bollox cream! Why? I have no idea but it’s stuck in this house, so when the British Summertime rolls around, there is an inevitable request for this dish – using John’s language – and we all know what he’s talking about! Anyway, the point is that this lovely pudding is proper summertime glorious, spectacularly easy and can be made in advance. The light and fresh ‘cream’ contrasts perfectly with the rich Marsala sauce in which the peaches sit so prettily; and the whole thing simply exudes ‘summer’. Like I said, utterly delicious! (It also keeps in the fridge very well, so can be indulged in over a number of days if there are only two of you enjoying it!)

Serves 6

What you need…

1 x shallow baking dish

6 firm ripe peaches

40g caster sugar

275ml Marsala wine

2 x cinnamon sticks

1 vanilla pod, halved lengthways

1 rounded teaspoon arrowroot

for the cream

4 rounded tablespoons mascarpone

4 rounded tablespoons fromage frais

A few drops of vanilla extract

1 dessertspoon caster sugar

What to do…

Preheat your oven to 180°c / 350°f / gas 4.

First of all, you need to relieve the peaches of their skins and there’s a really easy way to do it. Halve the peaches and remove their stones. Pop two halves into a heatproof bowl and pour over boiling water. Don your marigolds and after 30 seconds, remove one of the halves from the water and just slip off it’s skin – it will come straight off – dead easy. Do the same to the second half. Then, repeat the process with the remaining peach halves, two at a time, using freshly boiled water for each set of two halves (it won’t work so well if the water has cooled slightly). That done, the rest is a delight to do!

Place the peach halves into your baking dish, rounded side down. In a jug, mix together the Marsala and sugar and then pour over the peaches. Wodge in the cinnamon sticks and vanilla pod halves and pop in the oven for 35 minutes.

Remove from the oven and, using a ladle, transfer the Marsala ‘sauce’ to a small saucepan, discarding the vanilla pod halves and cinnamon sticks. Mix the arrowroot with a little cold water and then add it to the saucepan, whisking it in over a gentle heat until the sauce has slightly thickened.

Pour the sauce back over the peaches and set aside to cool. Cover with cling film and pop in the fridge over night to allow the flavours to fully develop.

To make the ‘cream’, use an electric handheld whisk to beat together all of the ingredients and serve in a pretty bowl or jug.

Ideally, enjoy this lovely little dessert on a balmy summer’s evening with friends.

Inspired by…

Delia Smith

How easy…

Very easy: a simply delicious dish, all round. And, you prepare it the day before you want it, which is always a bonus in my book!

 

 

Lemon, Lime and Passion Fruit Curd Tart

The 45th of 100 recipes chosen from the blog to go into my cookbook, this is a simply taste bud-tingling tart – so good – I’m making it tomorrow for a supper with friends – can’t wait…might struggle with the sharing element…!

Wow! – this is unbelievably delicious – the crisp, sweet pastry is the perfect foil for the tangy, zesty freshness of the fruit filling that seems to shout ‘sunshine’! It’s uplifting and quite simply sensational – don’t wait until Summer – we enjoyed it in February the first time but….it will be revisited many times over!

Serves 8 – 10

What you need…

1 x  23cm fluted tart tin, with removable base, liberally buttered

Baking beans (rice or dried pulses will work equally as well)

for the pastry

110g unsalted butter, at room temperature

60g caster sugar

130g plain flour

60g semolina

for the fabulous citrus curd filling

230g caster sugar

Finely grated zest and juice of 3 lemons, separating the juice of ½ lemon

Finely grated zest and juice of 2 limes

4 large, happy eggs plus a further 4 yolks, lightly beaten

200g unsalted butter, chunked and at room temperature

Pulp from 3 passion fruit

1 gelatine sheet (I used Costa fine leaf)

80g full fat cream cheese

50g icing sugar

What to do…

First to the pastry: in your food processor, whizz together the butter and sugar until smooth, pale and fluffy. Tip in the flour and semolina and whizz to combine. Tip out onto your work surface and briefly work into a dough. Grate the dough into your tart tin and then press evenly into the base and up the sides. Pop into the freezer for 1 hour. Walk off and do something else.

Then, heat your oven to 180°c / 350°f / gas 4.

Line the chilled pastry case with foil and fill with baking beans. Bake for 25 minutes then remove the foil and beans and return to the oven for 5 minutes.  Remove and set aside.

Meanwhile, let’s turn to the delicious filling. In a large saucepan over a moderate heat, warm the caster sugar, juice from 2½ lemons as well as juice from both limes and also all the zest from both the lemons and limes. Heat until the sugar has dissolved.

Turn the heat down to low and then gradually pour in the beaten eggs, using a balloon whisk the whole time to prevent curdling. Continue to heat and whisk for 10 minutes or until a thick curd has been formed.

Remove from the heat and add the butter, a couple of chunks at a time, whisking them in until they are melted and fully incorporated before adding in the next couple. Once all the butter has been added, stir in the passion fruit – it is this that gives this tart its extra gorgeous dimension.

Whilst you’re adding the butter, soak the gelatine in a bowl of cold water for 5 minutes. Remove the gelatine from the water and squeeze out the excess liquid. Empty the bowl of its water and put the gelatine back in, adding to it 3 tablespoons of the citrus curd mixture. Using your balloon whisk beat the lot together until the gelatine has dissolved. Return this lot to your saucepan of curd and mix well.

In a separate bowl, mix together the cream cheese, juice of ½ lemon and icing sugar (again, a little balloon whisk works well).

Pour the curd into the pastry tart and then use a teaspoon to plop blobs of the cream cheese mixture all over the top. Use a skewer or cocktail stick to swirl the blobs, creating pretty patterns.

Pop the tart into the fridge for at least 3 hours before cutting generous slices of this wonderful citrusy delight – enjoy, enjoy, enjoy!

Tip…

Make the pastry case up to 1 month ahead and freeze, wrapped in cling film and foil.

Inspired by…

Delicious magazine

How easy…

Very easy but you need time for the pastry – it’s a good plan to make this ahead of when you need it.

 

Mini Yum Babas

The 35th of 100 recipes chosen from the blog to go into my cookbook, this is a fabulous recipe for a truly spectacular pud that looks and tastes like it was complex to create but is in fact, super easy and quick.

Wow! Wow! Wow! I am soooooo pleased I found this recipe! Individual, little gorgeous very grown up cakes that, whilst saturated in a rum-infused syrup, are so light, that you could very easily devour at least two, perhaps three, in one sitting: so tempting are they!

I’ve wanted to make rum babas for as long as I can remember but was put off by the apparent complexity and time involved in their creation. I read this alternative to the traditional recipe and my first thought was ‘well, I can’t see how that will work’ but I gave it a go anyway – ridiculously quick and easy as well as spectacularly gorgeous, these little retro lovelies will be gracing our dinner party tables until all of our friends have indulged in them! Welcome back from the 1970s, a thoroughly modern version of the fabulous rum baba!

Makes 8

What you need…

1 x 12-cavity mini fluted non-stick pan (I bought one from Amazon for £15 – I can make all sorts of lovely treats in it).

110g icing sugar, sifted

40g ground almonds

100g egg whites (from 2 – 3 large, happy eggs)

2 teaspoons maple syrup

60g unsalted butter, melted and then cooled but still soft

½ teaspoon vanilla extract

50g flour, sifted

½ teaspoon baking powder

for the rum syrup

300ml hot water from the kettle

300g caster sugar

100 – 150ml Caribbean dark rum

for the glaze

1 rounded dessertspoon apricot jam

2 tablespoons water

What to do…

The evening before you want to indulge in your babas, use an electric handheld whisk to combine the icing sugar and ground almonds in a large bowl. Tip in the egg whites and whisk to blend, then add the maple syrup, butter and vanilla extract, still whisking. Finally, add the flour and baking powder, whisking to combine. Cover with cling film and pop into your fridge and leave overnight.

Perhaps now is a good time to make the rum syrup: tip the caster sugar into a jug and top up with the water from the kettle. Stir to dissolve the sugar. Set aside to cool. Pour in 100ml rum, taste and then add more rum until it tastes just the way you like it (150ml for me!). Set aside.

The following morning, preheat your oven to 200˚c / 400˚f / gas 6.

Liberally butter 8 of the baba moulds and then dust with flour, tipping them upside down to get rid of the excess.

Spoon the baba mixture into the prepared moulds, filling them to just over half way. Pop into your oven for 12-14 minutes until golden and firm.

Leave in their moulds for 5 minutes, then use the tip of a knife to tease them out onto a cooling rack to cool completely.

Place your babas into a shallow dish and then use a cocktail stick to prick them all over. Pour the syrup all over them and leave them to soak for 40 minutes, occasionally using a spoon to baste them with the syrup – it will mainly soak into the babas, leaving only a little in the bottom of the dish.

Make the glaze by putting the jam and water into a small saucepan and gently heating, stirring to combine. Brush the glaze all over the babas.

Transfer them to serving places and share them to delighted friends and family (but NOT their children!) with sweetened, whisked double cream and fruit of your choice. Be ready to offer seconds!

Inspired by…

The ‘sponge’ recipe was in the Mail on Sunday’s ‘You’ magazine and the syrup and glaze were taken from a 1970’s classic: Supercook!

Affogato al Caffe e Disaronno

The 26th of 100 recipes chosen from the blog to go into my cookbook, this cheeky little number makes for a very fast, very naughty little pudding – perfect if you have nothing to round off your Valentine’s dinner….or just perfect!!!!

Wow! This is just Naughty with a massively capital ‘N’.  Ice cream, Disaronno, espresso and chocolate: it tastes like the marriage made in heaven that would be Italy’s boozy trifle, Tiramisu and my favourite cocktail, Espresso Martini! Equally, we started off eating it with a sundae spoon and ended up drinking it! The biggest problem is that it makes you greedy to get the lot down as quickly as possible, so fantastically naughty, it is! Made in seconds, this could become a really wicked little habit! What can I say: you need to try it!

Serves 1 (but that would be sad: double up and share with your favourite person)

What you need…

1 scoop of vanilla ice cream (previously blogged and works brilliantly in this).

1 tablespoon Disaronno

1 shot freshly made espresso coffee (my way or cold for an authentic version)

1 teaspoon good quality dark chocolate, finely grated

What to do…

Wodge ice cream into the bottom of a pretty glass or small cup.

Pour over the Disaronno, then the espresso and then, sprinkle over the chocolate.

Immediately dive in with your spoon, marvel at the wicked gorgeousness of it, plunge in the spoon a couple more times before discarding it to drink the rest of your affogato! There’s probably a more elegant way of enjoying this but….this level of naughtiness deserves some gusto!

If you’ve elected for the ‘proper’ way of doing this – with a cold espresso – the obviously you can enjoy this little number with a little more decorum!

Tips…

If you are not quite as partial to Disaronno as I am, you could always swap it for Baileys.

There’s nothing to stop you mucking about with the quantities of any of the ingredients in this pudding-cum-cocktail.

Inspired by…

Gino D’Acampo

How easy…

Dangerously so!

Devine Espresso Panna Cottas

The 9th of 100 recipes chosen from the blog to go into my cookbook, these panna cottas are absolutely out of this world – since first trying them, we’ve indulged many, many times!

This recipe fits into the super ‘wow factor’ league. I made this on a bit of a whim one 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 essential panna cotta wobble whilst being set. Both tests worked and then obviously, we had to test the finished product. OMG! This espresso panna cotta is light and silky smooth and 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! This is now a regular on our dinner party menus.

Inspired by…

Paul Merrett

How easy…

Very, very easy and really quick and next to no mess and….there isn’t a single reason why not to try it!

 

 

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