Coffee panacotta with chocolate sauce
Prep:
120 mins
To make the panacotta
500ml double cream
100ml milk (full cream, not low fat)
100ml instant coffee
100g caster sugar
1 vanilla pod, split, seeds scraped out with a knife
7 gelatine leaves, softened in cold water
For the chocolate sauce
200ml double cream
200ml dark chocolate, at least 70 per cent cocoa solids, broken into small pieces
Dark chocolate and mint to decorate (optional)
Boil the kettle and measure 100mls of water into a mug. Mix with 2 teaspoons of strong instant coffee and allow to cool fully.
Put the gelatine leaves in a bowl of cold water to soften them – they should be fully covered in water. This will take 4 to 5 minutes.
In the meantime, place the double cream, milk, coffee, sugar and the vanilla pod (both seeds and split pod) in a saucepan.
Bring to a simmer and stir well to ensure all of the sugar is dissolved. Remove from the heat.
Remove the gelatine from the cold water, squeezing well to remove any excess liquid.
Gradually whisk the gelatine into the warm milk mixture, ensuring it is evenly incorporated.
Pour the mixture into four ramekins or dariole moulds and allow to set in the fridge for at least two hours – if you have time, do this overnight.
When serving, dip each of the moulds into hot water to loosen. Turn out onto serving plates.
To make the chocolate sauce
Bring the cream to a low simmer in a saucepan. Gradually add the chocolate, stirring continuously until it is all incorporated. It will thicken as you whisk.
Serve the panacotta with the hot chocolate sauce and decorate with mint and chocolate if using.
Serves
4
Preparation Time
120 minutes
Main ingredients
Dairy, Chocolate
Recipe Type
Dessert, Entertaining
Cuisine
Italian
Special Info
Gluten free
Level of Difficulty
Easy
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