Espresso Panna Cotta


The Rains in Mumbai have begun in ernest.

It’s wet, everything is green and gorgeous but according to my boys it just smells of rain.

And it smells of water.

As if water smells.

It’s just whatever water falls on, that smells.

But the these boys can’t accept it.

I have found a solution -Coffee.

Coffee beans are magical.

They just take away the musty smell from your cupboards ,your cabinets and your drawers.

So I bought a big bag of roasted coffee beans and placed them in containers with tiny holes that allow the aromas to percolate and every 10 days I refresh these beans in the oven .

Unfortunately ,now everything smells of coffee.

So just don’t go overboard .

If you place coffee beans in your cupboard you will find every new outfit you wear will smell as though you have just walked out of Starbucks.

I love coffee ,so it’s not too much of a problem for me.

But you should exercise some restraint. Because my son is still vacillating between tea and coffee, somedays it’s coffee and Somedays it becomes chai. He was craving a coffee dessert that day.

I’ve done these Espresso Panna Cotta many times over and I find these to be the easiest desserts possible. The inspiration was David Rocco… He made the most amazing Panna Cotta ever. And is Berry sauces look even better.

These were just calling out to be made again. I made them lower in fat. You may of course use double cream ,or not….

The more the cream you use,the smoother the Panna Cotta will be. Panna Cotta is cooked Cream.

It doesn’t need any eggs, neither does it need any baking ,nor does it need any super expertise levels . It’s a simple dessert that you can make and enjoy in a few hours flat.

I have used gelatin ,you may of course use agar agar or China grass .I toggle between sheet gelatin and powdered gelatin ,so I will guide you about that but unfortunately I have never ventured into China grass or agar agar so I do not know how the Panna Cotta will set with that.

Empty the tetra pack of low fat cream into a saucepan add an equal amount of milk.

I simply empty the tetra pack into the sauce pan and fill it with milk and shake it about to remove the remaining cream from the tetra pack . That’s economy for you . It also ensures that you put in exactly equal quantities without soiling anymore utensils. Whisk together and place on a very low flame

In the meanwhile take the water in a bowl and Sprinkle the gelatin over. Allow it to bloom.

Once the gelatin has absorbed all the water ,heat in the microwave for 30 seconds. Stir to ensure that it is one homogenius Slime and whisk it into the cooking cream.

Turn off the gas and add in the coffee powder.

You also must add in the sugar at this time.

Raw Cane sugar gives a very good taste and is very easy to mix.

Strain it into a clean glass jug and then pour it into individual serving glasses .

From this quantity I had 8 servings. Cover each glass with cling film and place in the fridge to chill. 4-5 hours later the Panna Cotta will be set. 

Melt the chocolate in a double boiler and Stir in a little bit of the caramel sauce .

Allow the mix to cool and spoon over the set Panna Cotta and cool before serving. 

You could also use Ganache instead of Caramel .

I had some hazelnut praline that I added to the top of my Panna Cotta and that was absolutely amazing.

You just need to experiment with the flavours.

If you sure you are serving adults, feel free to replace some of the milk with Bailey’s .

I drink the expensive stuff and make my own for desserts.

It’s super easy.

You can check it out here.

Remember ,when you do that, you must add less than the required milk into the cream and heat and once the gelatin has been added ,top up with the remaining quantity of Bailey’s, otherwise the Panna Cotta just might not set.

If you have gelatin sheets replace one tablespoon of gelatin with 3 gelatin sheets and they work perfectly well either ways so what are you waiting for.

The Bailey’s Panna Cotta is absolutely amazing ,but just to be a little sure, increase the amount of gelatin in your Panna Cotta by half a teaspoon , because alcohol does not allow the cream to set so well otherwise.

Enjoy Panna Cotta chilled, you may of course un mould the dessert onto a serving plate and enjoy a truly jiggly dessert.

 

Espresso Panna Cotta
Inspired by David Rocco's espesso panna cotta, I've made this lower in fat.
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Ingredients
  1. 200 mils 25% fat cream - amul
  2. 200 mils milk
  3. 1 tbsp gelatin powder or 3 sheets gelatin
  4. 1 tbsp espresso powder or 1 shot espresso (I used bru gold)
  5. 4-6 tbsp cane sugar or regular sugar
  6. 1 tbsp water
  7. 100 gms chocolate
  8. 3-4 tsp caramel sauce
Instructions
  1. Sprinkle gelatin over water.
  2. Heat cream and milk together.
  3. Microwave the bloomed gelatin and stir well.
  4. Whisk in gelatin slime , coffee powder and sugar into cream mix.
  5. Turn off gas and strain into a jug.
  6. Pour into individual serving glasses.
  7. Chill till panna cotta sets.
  8. Melt the chocolate and caramel sauce in a bowl in the microwave.
  9. Spoon over the glasses and set.
  10. Serve cold.
Notes
  1. Top with hazelnut praline or a ganache made with baileys or even a simple chocolate sauce.
  2. If you use an espresso shot , remove that much milk .
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