Coffee Bean Panna Cotta with Espresso Syrup Recipe
- Nut-free
serves:
6Taken from Cook Like a Man by Movember (£9.99; Pan Macmillan)
Ingredients
- 2 leaves of gelatin (available in most supermarkets)
- 150ml double cream
- 150ml milk
- 50g sugar
- 25g fresh coffee beans
- 20ml glucose (available from most supermarkets)
- 50g sugar
- 150ml very strong coffee
- To serve:
- Biscotti or shortbread biscuits
- Good-quality dark chocolate, finely grated
- Strawberries (optional)
Method
In a bowl, soak the gelatin with a little cold water. Place the cream, milk, sugar and coffee beans in a saucepan, and on a low heat slowly bring to the boil. Then remove from the heat and allow to infuse for 30 minutes
Squeeze the water from the gelatin and add the softened leaves to the cream mixture, stirring thoroughly. Strain through a sieve and pour into small moulds or pots. Set in the fridge for at least 3 hours
To make the syrup, place the glucose, sugar and coffee in a saucepan and reduce over a low heat until thick and syrupy. Set aside until serving. (If you put the syrup in the fridge, make sure you take it out a few hours before your meal so it warms to room temperature and softens to a thick syrup.)
Remove the panna cottas from their moulds or pots by inverting over a plate. Sprinkle on some grated chocolate, drizzle the syrup around the panna cottas and serve with biscotti or shortbread biscuits and strawberries.
