Pana cotta is a cold Italian custard, often served with fruit sauce or caramel syrup. The actual translation is “cooked cream” and it’s superb! It’s the first dessert I was taught in culinary school and the easiest. The traditional it’s with fruit sauce,but I couldn’t help it and I made some adjustments,give a different approach without ruin the traditional base of Pana Cotta.
We bare making coffee Pana Cotta,topped with chocolate ganache sauce and some whip cream if you are an extreme food addict like me. Whip cream makes the dessert a little refreshing and light. The kick of the alcohol and the warmth and sweetness of brown sugar air so beautifully. Luscious,rich and irresistible!
- 10 oz full fat milk
- 6.7 oz double cream
- 4 tsp instant coffee granules
- 4 tbsp Rum
- 5 oz brown sugar
- 1 tsp natural vanilla extract
- 2-3 leaves gelatine (4-6g)
- 5 oz bittersweet chocolate (70% cocoa solids, chopped)
- 2 tbsp Rum
- 1 tbsp honey
- 3 oz heavy cream
- Bring the cream and milk to a simmer in a heavy-bottomed pan. Add the sugar, and stir to dissolve into the simmering liquid, remove from the heat
- Meanwhile, soak the gelatine leaves in a bowl of cold water until softened and pliable, about 3-4 minutes. Squeeze the extra water from the gelatine, and then add the leaves to the hot cream/milk mixture. Stir until dissolved
- Add the vanilla extract, rum and instant coffee to the milk and cream mixture and stir until the granules are completely dissolved. Strain the cream mixture through a sieve into a jug. Leave to cool for a few minutes
- Pour the mixture into 6 small glasses. Chill until set, at least 3 hours
- Bring heavy cream and honey to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 2 tbsp of rum and set aside.
- Spoon prepared chocolate sauce over panna cotta and serve.