Espresso Marbled Panna Cotta |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is from Donna Hay's Autumn Issue 2 (from about 2001 I think). I added more vanilla (you can reduce this to half if you only like a slight vanilla taste) and used raw sugar (not as sweet). I have made this with raspberries as well (see separate recipe). Looks great in a clear glass so you can see the pretty marbled effect (and no messy unmoulding!) Time doesn't include refrigeration time. Ingredients:
2 cups cream |
1/3 cup powdered sugar |
1 vanilla bean, split |
2 teaspoons gelatin |
1 teaspoon milk |
1/4 cup espresso coffee, liquid |
1/4 cup raw sugar |
Directions:
1. Espresso syrup - Put coffee & raw sugar in a small saucepan and stir over medium heat until sugar is dissolved.
2. Simmer 5 minutes or until thick and syrupy. Set aside to cool totally.
3. Panna Cotta - Put cream, powdered sugar & vanilla bean in a saucepan over low heat & simmer slowly, stirring occasionally, until liquid is reduced by approximately one third. Remove from the heat.
4. Put gelatine in a bowl, cover with the milk & stand for 5 minutes.
5. Stir into cream mixture and simmer for 1 minute longer.
6. Remove vanilla bean & allow mixture to cool.
7. Drizzle the coffee syrup over the inside of 4 clear glass moulds/ramekins/glasses.
8. Fill immediately with cooled panna cotta mixture. Cover & refrigerate for 4-6 hours or until firm.
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