Chocolate Expresso Panna Cotta
This is one for those special occations when you really want to impress! The perfect end to a special meal to share with the special people in your life.
CHOCOLATE EXPRESSO PANNA COTTA
Coffee Panna Cotta:
2 1/2 sheets gelatin gold strength
125ml espresso coffee
50g light muscovado sugar
375ml double cream
pinch of saltChocolate Coffee Sauce:
100ml Coffee liqueur
50g 70% dark chocolate
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Coffee Panna Cotta
1. For the Coffee Panna Cotta, first place the gelatin in a small bowl of cold water and set aside to bloom.
Meanwhile, combine espresso coffee and the muscovado sugar in a medium saucepan and stir until sugar has dissolved. Stir in the cream and salt and bring to the boil.
2. Once the mixture is just at the boil, remove from heat. Remove gelatin leaves from water and squeeze to remove excess moisture. Add the gelatin leaves to warm cream mixture and stir well until gelatin has dissolved completely.
Pass the mixture through a fine sieve then whisk over an ice bath until mixture is completely cold. Transfer cold mixture to a jug. Pour mixture into martini glasses to 1cm from top. Place into the fridge, and refrigerate until set.
Chocolate Coffee Sauce
1. For the Chocolate Coffee Sauce, bring coffee liqueur to the boil in a small saucepan. Meanwhile, finely chop chocolate.
Once boiling, remove liqueur saucepan from heat and add chocolate pieces. Stir until smooth and remove from heat. Transfer to carafe and set aside to cool.
To finish the Coffee Panna Cotta, pour over the chocolate sauce just before serving. Serve with a little whipped cream is desired for total indulgence.