Here is a cheeky little dessert for the grown ups. In essence, it is a vanilla pannacotta with a coffee and Frangelico syrup. I am a big fan of pannacotta. It takes minutes to make, can be made the day before, is fail proof, tastes absolutely fab and looks real posh.
When I was contemplating making Maggie Beer’s baked vanilla custard with coffee jelly for friends, I searched for a coffee dessert in Eat Your Books and narrowed down the results to two. I ultimately decided on Maggie Beer’s recipe but I still had this guy at the back of my mind. So when next an opportunity presented itself, Pannacotta Affogato it was.
Just one note. The coffee syrup is very sweet so watch how much you give each person.
The recipe is by Valli Little. It appeared in the May 2010 edition of Delicious Magazine.
For the pannacotta
- 600ml thickened cream
- 200ml milk
- 150g caster sugar
- 1 vanilla bean, split, seeds scraped
- 3 gold-strength gelatine leaves (I don’t really understand the classification of gelatine leaves. I used 10g of ordinary gelatine leaves and found the pannacotta to be a little firm. Next time I will use 8g. Read the instructions on the pack of your leaves and err on the size of soft rather than firm: you do not need to turn this pannacotta out.
For the coffee syrup
- 1 cup strong espresso coffee (I made a plunger coffee three times as strong as I would drink it.)
- ½ cup caster sugar
⅓ cup Frangelico (hazelnut liqueur)
For the pannacotta:
- Place cream, milk, sugar and vanilla pod and seeds in a saucepan over low heat. Stir to dissolve sugar.
- Bring to just below boiling point, then remove from heat and stand for 15 minutes to infuse.
- Soak the gelatine leaves in cold water for a few minutes to soften.
- Gently reheat the cream mixture over low heat.
- Squeeze the gelatine to remove excess liquid, then add the leaves to the cream and stir until dissolved.
- Cool slightly, then strain and pour into six latte glasses.
- Chill overnight.
For the coffee syrup:
- Place coffee and sugar in a small saucepan over low heat and stir until the sugar dissolves.
- Simmer for 2-3 minutes until slightly thickened, then remove from the heat. (I added a couple of teaspoons of instant Clearjel to thicken the syrup. If you don’t have any Clearjel consider mixing two teaspoons of cornflour with a little of the coffee and then stir it in. Stir until the mixture boils and thickens.)
- Allow to cool completely then stir in the Frangelico
- Pour the coffee syrup over the pannacottas just before serving.
- Top with roasted hazelnuts or chocolate coated coffee beans or a hazelnut chocolate – all would be glorious.
- Serve with a wee glass of Frangelico.