Ricotta coffee panna cotta
6 to 8
Easy
20 minutes, plus 2–3 hours’ chilling time
10 minutes“This recipe will always hold a special place in my heart. I learnt it from my student mentor Richard Carstens and, more than 18 years later, it’s still my number one panna cotta that I adapt with different flavours to suit the occasion.”- Herman Lensing
Ingredients
Method
- 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
Ingredients
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.
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Vikayla Govender and Cheri Kustner
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