With the humid weather setting in, panna cotta might just be the perfect dessert to pamper yourself over the weekend. A chilled delicacy that is all the rave throughout Italy, it is also gluten-free and inexpensive to make.
Made with cream, gelatin and sugar, this silky smooth confection literally melts in the mouth.
While the panna cotta looks absolutely fancy and luxurious, it is actually one of the simplest desserts to make – so, there is nothing to worry about even if you’re not the greatest cook.
Featuring OKLAO’s Costa Rica Special Blend of C.O.E. Specialty Coffee Series (Chocolate Symphony), indulge in a burst of flavours with teapasar’s bold panna cotta recipe: a magnificent infusion of the smoky flavours of coffee with crispy textures of pistachio and cashew nuts garnished at the top for that extra character.
Known for its silky smooth, firm finish with a gentle wobble, it may be a little challenging to achieve the perfect consistency on your first try. However, with team teapasar’s breezy recipe and ratio, you could effortlessly get that right texture and wobble for the perfect panna cotta.
Layered Coffee Panna Cotta with Mocha Syrup and Pistachio & Cashew Nuts Brittle
(makes 2 x 180ml puddings)
Ingredients
Coffee
- 1 bag of Costa Rica Special Blend of C.O.E Specialty Coffee Series – Chocolate Symphony Dark Roast
- 200ml water, boiling
Coffee Layer
- 100ml coffee
- 10ml heavy cream
- 1 tsp dark cocoa powder
- 2g gelatine
Panna Cotta
- 20ml milk
- 220ml heavy cream
- 20ml sugar
- 5g gelatine
Nuts Brittle
- 12 pistachios, roughly chopped
- 8 cashews, roughly chopped
- 50g sugar
- 1 tbsp water
Mocha Syrup
- 70ml coffee
- 1 tbsp dark cocoa powder
- 100g sugar
Method
- Refrigerate 2 180ml panna cotta moulds to chill.
- Open the coffee packet and hook tabs onto the cup. Slowly pour in 200ml water. Steep the coffee bag for 10 minutes then remove and discard.
- Measure out 100ml coffee. Heat with heavy cream and cocoa powder in a saucepan till boiling. Remove from heat and whisk in gelatine till dissolved.Remove moulds from fridge and pour mixture equally into both moulds. Refrigerate for at least 1 hour, or till completely set.
- Meanwhile, heat milk, heavy cream and sugar in a saucepan and boil till sugar dissolves. Remove from heat and whisk in gelatine till dissolved. Let stand till lukewarm then pour into moulds. Refrigerate for at least 2 hours, or till completely set.
- To make nuts brittle, combine sugar and water in a saucepan. Melt the sugar without stirring the mixture. Swirl the pan lightly after sugar has melted and cook till lightly golden. Add the chopped nuts and pour caramel mixture onto a flat baking pan lined with baking paper. Leave to cool and harden completely, then roughly crack it.
- To make mocha syrup, combine all ingredients in a saucepan. Whisk till smooth and boil for 2 minutes. Simmer a minute more for a thicker syrup if desired.
- Remove the panna cotta from their moulds by dipping the moulds into warm water briefly. Gently invert and tap tham out onto serving plates. Drizzle syrup over and serve with a generous sprinkle of nuts brittle.
Cooking Tips:
All parts in this recipe can be made beforehand. The night before, refrigerate panna cotta and store nuts brittle in an airtight container in room temperature. Store mocha syrup in airtight jar in fridge for up to a week. Use it to flavour your coffee, milkshake or simply drizzle over your dessert.
teapasar journal 