Coffee Panna Cotta with Honeyed Pecans Recipe

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makes:

4

Skill:

easy

Total Time:

00:25
plus cooling and overnight setting

Prep:

00:00

Cooking:

00:00

Nutrition per portion

RDA
Calories 669 kCal 33%
Fat 42g 60%
  -  Saturates 17g 85%

Ingredients

  • For the panna cotta:
  • 3 gelatine leaves
  • 500ml single cream
  • 3tbsp caster sugar
  • 2tbsp cofee extract
  • 100g pecans
  • 4tbsp runny honey
  • a good pinch of sea salt
  • For the syrup:
  • 150ml strong espresso
  • 125g caster sugar
  • You will need:
  • 4 dariole moulds, lightly oiled

Method

  • Soften the gelatine leaves in cold water. Meanwhile, in a small saucepan, gently heat the cream, sugar and coffee, squeeze the gelatine leaves then add to the pan and stir to dissolve. Pour the mixture through a sieve then divide between the dariole moulds. Let them cool then cover with clingfilm and put in the fridge to set. They need a minimum of 5 hours or overnight.

  • To turn out the panna cotta, dip the base briefly in hot water, run around the edge with a flat-bladed knife and gently pull away from the edges. Tip onto plates to serve.

  • For the honeyed pecans, heat the oven to 200C, gas 6. Toss the pecans with the honey and sea salt. Spread out on a lined baking tray and bake in a hot oven for 10 minutes until lightly toasted. Serve warm or cold with the panna cotta.

  • To make the syrup, heat the espresso and caster sugar gently in a small pan until the sugar has dissolved entirely, then boil until it has reduced to about half and you’re left with a thick syrup. Allow it to cool. Drizzle over the panna cotta.

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