Espresso Panna Cotta Recipe

Espresso panna cotta, passion fruit curd, fennel meringue on a bed of coffee crumbs

 

Serves 4

 

Espresso panna cotta- 

Ingredients:

250ml milk

2 shots of espresso coffee

150g Caster sugar

Seeds from 1 vanilla pod

4 gelatine leaves soaked in cold water

250ml of double cream

 

Method:

1. Bring milk, coffee and vanilla to the boil

2. Add the sugar and dissolve

3. Add the soaked gelatine and mix well

4. Add the cream and strain through a fine strainer

5. Pour into desired moulds to set

 

Passionfruit curd-

Ingredients:

1/2 leaf of gelatine soaked in cold water

35ml passion fruit purée

25g sugar

1 egg yolk

1 small whole egg

20g cubed butter

 

Method:

1. Place the passion fruit purée in a pot together with the sugar, egg yolk and whole egg

2. Bring to the boil, whisking continuously until it thickens, almost jelly-like

3. Remove from the heat and mix in the soaked gelatine

4. Add the cold butter and mix well

5. Pour into a piping bag and refrigerate until needed

 

Fennel meringue-

Ingredients:

2 egg whites

120g castor sugar

1/2tsp star anise powder

20g chopped fennel herb

A pinch of cream of tartar

 

Method:

1. Preheat the oven to 100 degrees Celsius

2. In a mixing bowl, mix the egg whites until foamy

3. Add the cream of tartar and whisk until soft peaks

4. Gradually add the sugar and continue to whisk at a medium-high speed until stiff peaks are formed

5. Gently fold in the star anise powder and chopped fennel

6. Spread out evenly on a lined baking tray

7. Cook for approximately 1 hour until crisp

8. Store airtight

 

Coffee crumb-

Ingredients:

30g butter

25g ground almonds

35g plain flour

5g barley malt

25g brown sugar

5g freshly ground coffee

 

Method:

1. Mix the butter and barley malt together until well combined

2. In a mixing bowl, mix all dry ingredients together and add the butter a bit at a time

3. Rub with your fingertips until a fine crumb is formed

4. Chill for 2 hours

5. Preheat the oven to 155 degrees Celsius

6. Spread on a baking tray lined with parchment paper and bake for 15 minutes

7. Leave to cool and store airtight

 

For garnish-  fresh passion fruit seeds and fennel sprigs

 

Plating up-

In the centre of a plate, place a neat spoonful of the coffee crumb. Demould the panna cotta and place it on top of the crumb. Pipe 4-5 dollops of the passion fruit curd around the panna cotta and plate. Gently break the fennel meringue into medium-sized pieces and rest them on the curd and panna cotta. Garnish with the fresh passion fruit seeds and fennel sprigs and serve.

 

Enjoy and let us know if you try out this recipe!