I believe I promised this recipe last week. *sigh* Better late than never I suppose! This is a beautiful silky textured dessert that is rich, but fairly light at the same time. I've been toying with the idea that you could make chocolate or coffee panna cotta with just a few small additions and adjustments.
Panna Cotta
1 1/2 cups milk
3 teaspoons gelatine
1 1/2 cups cream
1/3 cup castor sugar
1 1/2 cups milk
3 teaspoons gelatine
1 1/2 cups cream
1/3 cup castor sugar
- Use your fingertips to lightly smear the inside of six individual 150ml moulds with almond or light olive oil. Place 3 tablespoons of the milk in a small bowl and sprinkle with gelatine; leave to dissolve for a few minutes. (I had Miss Mischief stir this for me while I was doing step 2.)
- Put the remaining milk in a pan with the cream and sugar and heat gently while stirring, until almost boiling. Remove the pan from the heat; whisk the gelatine into the cream mixture and whisk until dissolved. Leave to cool for 5 minutes.
- Pour the mixture into the moulds and chill until set (about 4 hours). Unmould and serve.
I served this with a raspberry and red wine sauce. You could also serve it with chocolate sauce, caramel sauce or coffee sauce...whatever takes your fancy.
To make a chocolate panna cotta, add 100g dark chocolate pieces and add at the end of step 2, before setting aside to cool. Stir until the chocolate is melted.
I also have a theory that if you added a strong shot of real coffee so that it is the equivalent of a latte, you could make a coffee panna cotta. As long as the milk quantity remains the same (ie, the shot of coffee is part of the 1 1/2 cups milk) it should work fine.
3 comments:
this is something I've always wanted to make, though have actually never eaten. It just looks so good! Thanks for sharing the recipe!
frances
I'd never eaten it either, until last week. Boy was I missing out on something very yummy...and so easy to make!
Sounds delish - must try it soon, especially with the wet weather you could make the latte version and pour over a hot chocolate fudge sauce
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