Tuesday, 22 April 2008

Mocha Pannacotta

These are seriosuly lush! Made them for last night when we had family round and went down extremely well! If you love coffee desserts this will take you to heaven and back :-)

Makes 8 ramekins

Prep 10 mins
Overnight chilling


175g Caster Sugar
568ml Double Cream
200 ml Semi skimmed milk
1 tsp strong coffee disolved in 1 tsp hot water and a little of the hot cream mix
2 tsp chocolate syrup
4 sheets costa fine leaf gelatine

1) Place the gelatine leaves in a bowl of water and soak for 5 minutes whilst you do step 2 & 3

2) Heat the cream, milk and sugar to boiling point, ensuring the sugar has fully melted

3) Rinse the moulds in cold water - do not dry!

4) Stir the coffee and chocolate syrup into the mix, remove from the heat and gently stir in the drained gelatine leaves with a wooden spoon, pour into the moulds pour into the moulds (is easier done in a jug!) and allow to cool, then refridgerate for a minimum of 4 hours or overnight

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