Thursday, October 8, 2015

Espresso Pannacotta

Again, I have been caught up with work and social things that I did not blog early in the week. It does not mean I didn't have time - I did have some spare time but I just wanted to sit back and not lift my fingers. Apologies for my idleness (does it sound better than laziness?)

My lovely friend in Belgium just sent me her mother's recipe for Sabayon. Very kind of her and I think it might be beyond me at the moment but I will try, I promise.

For the time being, I can just make this quick and easy pudding - not really a last minute dish as it needs to set in the fridge for a couple of hours. If you have an espresso machine at home, use it to brew a shot of espresso. The result is miles better than an instant or a plunger version.

For 2 you'll need:
3/4 cup full cream
1 shot of espresso (about 45 mil)
1 teaspoon gelatin powder
1 tablespoon sugar
2 tablespoons thickened cream or lightly whipped cream
1 teaspoon sweetened condensed milk (optional)

Brew one shot of medium to strong espresso and leave to cool down to touch and transfer to a jug. Sprinkle gelatin powder in the coffee a leave for 10 minutes. Place full cream and sugar in a saucepan and heat up until the sugar is completely dissolved. Pour hot cream into the espresso mixture and stir until all gelatin is dissolved. Divide the mixture into 2 moulds. Leave to cool down before refrigerating for a couple of hours.

Serve cold with whipped cream - I add sweetened condensed milk to thickened cream. It reminds me of my Thai Cafe con Leche. Yum, yum in a grown up way.

No comments:

Post a Comment