{e cooks} coffee panna cotta with coffee caramel and hazelnut praline

I can’t think of any thing in the kingdom of desserts simpler than panna cotta. You don’t need any Masterchef skills to make this.

The whole preparations and cooking process took me slightly over 5 minutes. Add another 10 minutes if you want to pimp up your panna cotta. That’s about it. The fridge will do its job and a few hours later, you’ll get yourself an exquisite dessert.

1407666872.899915.IMG_4707Ten points for simplicity
Ten points for taste
Ten points for look
ZERO point for effort

Coffee Panna Cotta with Coffee Caramel and Hazelnut Praline (serves 4)
(adapted from Butter Baking)

Panna Cotta
2 tbsp water
1 tsp powdered gelatine
½ cup freshly made espresso or plunger coffee
¼ cup brown sugar, packed
1½ cups heavy cream
pinch of salt

Coffee Caramel
100g caster sugar
50g water
50g espresso coffee

Hazelnut Praline
100g caster sugar
50g water
40g hazelnuts, toasted roughly chopped
sea salt, for sprinkling

  1. To make the panna cotta, pour the water into a small bowl and sprinkle the gelatin over it. Allow this to stand and absorb as you get on with making the panna cotta.
  2. Pour the coffee and sugar into a saucepan and stir until the sugar dissolves.
  3. Add the cream and salt and put the saucepan over a low heat.
  4. Cook until it is just under the boil (when bubbles start to appear around the edges).
  5. Remove the pan from the heat and gently whisk in the gelatine until is dissolves.
  6. Pour the mixture into a jug, then evenly pour into 4 serving glasses.
  7. Refrigerate until set, at least four hours, preferably overnight.
  8. Meanwhile, make your coffee caramel.
  9. Combine the sugar and water together in a medium saucepan.
  10. Bring to the boil and allow it to cook until it reaches a deep amber colour.
  11. Add the coffee and stir until the caramel is smooth.
  12. Pour into a bowl and set aside to cool.
  13. To make the praline, combine the sugar and water together in a medium saucepan.
  14. Bring to the boil and again, allow it to cook until it reaches a deep, amber colour.
  15. Quickly stir in the hazelnuts and pour onto a lined baking dish, spreading it out to a thin layer.
  16. Sprinkle with a little sea salt and allow it to cool.
  17. Once the hazelnut caramel has hardened, chop it into shards.
  18. To serve, pour some coffee caramel over each panna cotta and top with praline.

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