Italian desserts are all about simplicity. Add some cream, ricotta or mascarpone and you’ll be dishing up easy Italian delights in no time.
A slightly unusual take on panna cotta, which is usually delicately fragranced and yoghurt-based, this rich version has a slightly denser texture that works best served in the dish it is set in.
Chocolate coffee panna cotta
Serves 6-8
Ingredients
For the panna cotta
2 tsp (10ml) gelatine powder
5 Tbsp (75ml) tepid water
1/4 cup (60ml) Italian blend espresso
3 slabs (90g each) 70% dark chocolate
2 slabs (90g each) good-quality milk chocolate
2 cup (600ml) cream
Store-bought peanut brittle, chopped, for serving
Cocoa powder, for serving
Method
- Place gelatine and water in a bowl and stir quickly to combine. Set aside for 10 minutes to bloom (absorb liquid).
- Create a double-boiler by placing a small pot filled of the way with water on the heat. Bring to a simmer and place a tight-fitting metal or glass bowl on top.
- Place chocolate in the bowl and stir until chocolate is melted. (Your bowl should never be too hot to touch by hand, as chocolate will then split.)
- Whisk cream and castor sugar to stiff peaks.
- Mix warm (not hot) espresso and bloomed gelatine together, whisking until smooth. (If there are any granules left, microwave for 5-8 seconds until melted, careful not to let gelatine get hot.)
- Mix chocolate and cream together, then add gelatine mixture.
- Spoon the mixture into a 20cm serving dish or 6-8 ramekins.
- Set for 4-5 hours, or overnight for best result.
- Serve straight from the fridge, sprinkled with peanut butter brittle chunks and dusted with cocoa powder, if you like.
Recipes & styling: Liezl Vermeulen
Photographs: Zhann Solomons, Fresh Living Magazine
