gelatine leaves Archives

Asian recipes

Matcha panna cotta

15 minutes, plus 1 hour's setting time

Dip recipes

Beetroot set yoghurt

5 minutes

Coffee panna cotta with strawberries and Kahlua

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 10 minutes

Ingredients

5 gelatine leaves
250 ml cream
250 ml full-cream milk
2 T instant coffee granules
2 t vanilla extract
65 g icing sugar
55 g caster sugar
6 T Kahlúa (optional)

Method

1. Place the gelatine in a bowl of cold water and allow to soften for 5 minutes.

2. Heat the cream, milk, coffee, vanilla and icing sugar in a saucepan over a medium heat, until just simmering. Squeeze out any excess water from the gelatine leaves and add the gelatine to the pan. Mix through until dissolved.

3. Pour into a jug and divide the mixture between 6 moulds or ramekins.

4. Chill for 6 hours or until firm with a gentle wobble.

5. Slice the strawberries and coat with the caster sugar, then set aside for 30 minutes.

6. Spoon the sweetened strawberries over the set panna cottas and drizzle over the Kahlúa.

Cook’s note: Place the panna cottas in a large, deep baking tin filled with ice cubes to help them set quicker.

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Rose and yoghurt panna cotta with coconut caramel and fresh berries

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Coffee panna cotta with strawberries and Kahlua

Coffee panna cotta with strawberries and Kahlua

Ingredients

Method