Espresso Panna Cotta with Espresso Syrup
Ingredients
| 2 | gelatine sheets (2 g each) |
| 360 ml | pastry cream |
| 100 g | crystal sugar (use vanilla sugar or add 1/2 a vanilla pod) |
| 1 x 50 ml | espresso (50 ml, 2 servings from a Lavazza machine) |
| 50 ml | espresso, for the syrup |
| 50 g | crystal sugar, for the syrup |
Instructions
I use caster sugar flavoured with vanilla but alternatively add half a vanilla pod in with the seeds scraped in to the cream too.
*You can make double the syrup amount if you are a caffeine addict! It would be great on ice cream.
To make the panna cotta
- Put the gelatine in a bowl of cold water to soak.
- Take 7 or 8 espresso cups (or 4-5 small dariole moulds) and rub the insides with a little oil.
- In a heavy, non stick pan gently heat the cream and sugar whilst stirring.
- Pour in the 50 ml of strong espresso.
- Just after the creamy mixture comes to a simmer and bubbles round the edge take it off the heat.
- Squeeze the excess water from the gelatine and stir it into the cream.
- Pour the mix through a sieve into a jug, then pour into espresso cups. Allow to set in the fridge for 4 or more hours.
- You can eat it from the cups or dip them briefly into hot water, slide a sharp knife around the edge and tip onto a plate.
- Pour the coffee syrup over the puddings and serve.
To make the syrup Stir together an espresso cup of coffee and 50 g of sugar. Simmer for a few minutes until it starts to look a little syrupy, not for too long though or it will become bitter. Pour it into a tiny jug and it will thicken more as it cools.