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Saturday, 2 June 2012

Espresso Panna Cotta with Espresso Syrup

I made this dessert the other night as a treat.  My husband doesn't like coffee (yes, I know!) so I thought I would treat myself and our neighbours to a rather delicious pudding.  Once again this recipe is part of the Coffee, Set, Match Challenge being run by Lavazza who are sponsoring Wimbledon again this year.

The puds are rather addictive and I wish I'd made enough for us to have seconds, greedy foodies that we are LOL  They are easy to make and great for entertaining as they can be made in advance.  The recipe makes more syrup than you need so you can drizzle it over icecream or cupcakes for pudding another night if you want.

Here's the recipe, which serves 4:

500ml double cream
100ml freshly brewed espresso coffee
100ml milk
100g caster sugar
1 vanilla pod, split and seeds scraped out with a knife (or 2 tsp vanilla extract)
7 gelatine leaves, softened in cold water

Put the double cream, espresso, milk, sugar and the vanilla pod (the seeds and the split pod) into a saucepan over a medium heat. Bring to a simmer and stir thoroughly until all the sugar has dissolved then immediately take it off the heat..

Take the vanilla pod out of the creamy mixture.  Take the gelatine out of the water and give it a good squeeze to remove a much liquid as you can.  Gradually whisk the gelatine into the warm milk mixture, making sure that the gelatine is fully combined with the creamy mixture.

Pour the mixture into four ramekins or small pudding moulds and refrigerate for at least 2 hours, preferably overnight.

When you're ready to serve the puds, dip each of the moulds into hot water, this will help release them from the moulds. Turn the panacotta out onto serving plates.


To make the espresso syrup:

150ml espresso coffee
175g light muscovado sugar

Put the espresso and sugar into a saucepan over a moderate heat.  Bring to the boil, stirring occasionally until the sugar has dissolved.  Boil the mixture until it reaches a syrupy consistancy. Remove from the heat and chill until cold.  Spoon the cold syrup over the top of the puddings. 

Apologies for the rather hastily taken photo, we just wanted to get on with eating them LOL

Remember: To be in with a chance to win one the fantastic Lavazza Wimbledon prizes look out for promotional cups on take away Lavazza coffees, or enter the fabulous giveaway online at http://promotion.wimbledon.lavazza.com/

The promotional cups look like this:



Prizes include six pairs of tickets to Wimbledon, 90 Lavazza A Modo Mio Favola Plus Wimbledon Limited Edition coffee machines and 500 sets of four exclusive espresso cups created especially for the tournament.

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