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My recipe
Coffee Panna Cotta with Chocolate Sauce
PANNA COTTA
- 300 ml full fat milk
- 200 ml double cream
- 4 tsp instant coffee granules
- 4 tbsp Brandy (Cognac)
- 150 ml brown sugar
- 1 tsp natural vanilla extract
- 2-3 leaves gelatine (4-6g)
CHOCOLATE SAUCE
- 150 g bittersweet chocolate (70% cocoa solids, chopped)
- 2 tbsp Brandy (Cognac)
- 1 tbsp honey
- 80 ml half and half cream
- Bring the cream and milk to a simmer in a heavy-bottomed pan. Add the sugar, and stir to dissolve into the simmering liquid, remove from the heat
- Meanwhile, soak the gelatine leaves in a bowl of cold water until softened and pliable, about 3-4 minutes. Squeeze the extra water from the gelatine, and then add the leaves to the hot cream/milk mixture. Stir until dissolved
- Add the vanilla extract, brandy and instant coffee to the milk and cream mixture and stir until the granules are completely dissolved. Strain the cream mixture through a sieve into a jug. Leave to cool for a few minutes
- Pour the mixture into 6 small glasses. Chill until set, at least 3 hours
- Bring low fat cream and honey to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 2 tbsp of brandy and set aside.
- Spoon prepared chocolate sauce over panna cotta and serve.
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