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Mille-feuille with café crème patissiere

30 minutes

Bread recipes

Ricotta coffee panna cotta

By Herman Lensing

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes, plus 2–3 hours’ chilling time

Cooking Time 10 minutes

Ingredients

1 x 10 g sachet Woolworths gelatine powder
2 T cold water
4 T caster sugar
1 t vanilla extract
2 cups Woolworths Ayrshire ricotta
1½ cups cream

For the syrup:

90 g coffee beans
1 cup water 1 cup
200 g sugar 200 g

Method

1. Sprinkle the gelatine over the water and allow to stand for 5 minutes. Place the sugar, vanilla and ricotta in a blender and add 1 cup cream. Blend at full speed until a smooth, creamy mixture forms.

2. Heat the remaining cream to just below boiling point in a saucepan. Remove the cream from the heat, add the softened gelatine and stir until melted. Add to the ricotta mixture and mix quickly until well blended. Pour into a serving dish of your choice. You can make one large panna cotta or individual portions. Chill for 2–3 hours.

3. To make the syrup, bring the coffee beans and water to a rolling boil in a saucepan and cook for 2 minutes. Remove from the heat and allow to infuse for 30 minutes. Strain and discard the coffee beans. Add the sugar and reduce over a high heat for 5–8 minutes, or until syrupy. Allow to cool. Drizzle the syrup over the panna cotta.

Find more coffee recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Vikayla Govender and Cheri Kustner

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