Cooking Instructions
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Step 1
Lightly oil the setting mold, and line the bottom well with aluminum foil sealing to make a base. Use two 3.5x3.5-inch circular steel dessert molds.
Step 2
Sprinkle the
Gelatin Powder (1 1/2 Tbsp)
over
Water (2 1/2 Tbsp)
and leave to soften/bloom.
Step 3
Place the
Fresh Cream (3 cups)
,
Milk (1 cup)
,
Brown Sugar (1/3 cup)
, and
Vanilla Bean Pod (1)
in a heavy base saucepan and simmer for 5 minutes. Taste and adjust sweetness if required. Whisk on the bloomed gelatin.
Step 4
Scrape the vanilla bean to add flavor and discard the shell. Strain.
Step 5
Divide the vanilla bean cream mixture into 3 portions. Leave one as is (vanilla bean layer), stir the
Instant Coffee (2 Tbsp)
into the second portion, and whisk the
Unsweetened Cocoa Powder (2 Tbsp)
,
Chocolate (1/4 cup)
, and
Cream (2 Tbsp)
into the third.
Step 6
Pour the first mixture, the vanilla bean panna cotta, dividing equally between the molds. Freeze for 30 minutes, or until set.
Step 7
Top the set vanilla bean panna cotta gently with the coffee panna cotta mixture. Freeze for 30 minutes, until set, then top with the chocolate portion. Leave to set in the fridge overnight.
Step 8
To demold, gently remove the foil from the base, and loosed the edges to slide out the panna cotta.
Step 9
Make the Coffee Sauce. Place
Light Corn Syrup (2 Tbsp)
,
Brown Sugar (1/4 cup)
,
Instant Coffee (2 Tbsp)
, and
Water (2 Tbsp)
in a saucepan over low heat until the sugar dissolves and the sauce is clear and glossy. Leave to cool. The sauce will firm up as it cools.
Step 10
Pour over, or serve with the panna cotta. Enjoy!
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