Pannacotta is one of my favourite desserts to make. It ticks all the boxes – easy, simple and delicious. I love how you can use one basic recipe and keep adding things to it to give it a whole new persona. I’ve made so many different versions of this, I don’t have a favourite as yet, but I think I’m getting there. Like with this Coffee Pannacotta. All I did to the basic recipe was to add a shot of espresso!
The traditional recipe calls for quite a bit of cream and that’s something I’m not too comfortable with. So I add just half the quantity and use milk or yogurt for the remainder. The result is a far lighter version of the Pannacotta which is easy on the palate especially after you’ve had a heavy meal.
The other reason why I make this so often is because making a Pannacotta is relatively effortless. Chances are you’ll have all the ingredients at hand, and then it’s just a matter of another 10 minutes then the dessert chills in the fridge while you can put your feet up, read a book or generally just chill too!
1 cup of fresh cream
1 cup of milk
1/4 cup of espresso
1 1/2 tsp of gelatin
1/2 cup of water
3 tbsp of sugar
Roasted walnuts to garnish
Sprinkle the gelatin over the water, give it a quick stir and keep it aside so that it can bloom.
Mix the cream and milk with the sugar. Take 1/3 of this and gently boil on a low flame. Turn off the flame, add the gelatin mix followed by the rest of the milk and cream mixture. Mix the espresso until blended well. Pour into prepared bowls or moulds and allow it to set in the fridge for about 2-3 hours.
When you are ready to serve, remove the moulds from the fridge, loosen the pannacotta using a sharp knife and turn it on to a plate. Serve immediately with the roasted walnuts.
*I use skim milk in this recipe but you can use the full cream one too, adjust the quantity of gelatin accordingly
*For the espresso, I used 1 1/2 tsp of Nescafe with 1/3 cup of water which I boiled and mixed
*You can reduce the sugar by 2 tsp and add a drizzle of honey or maple syrup to give it a twist