Since I last wrote this post about the heatwave happening in Melbourne, the weather hasn’t really let up.
It’s been really hot everyday, so there’s not much I’m interested in baking (and I definitely don’t want to turn on the oven).
Which is why panna cotta is so perfect!
I’ve only made panna cotta once before, and that was at culinary school.
And I don’t know what took me so long to make it again, as it is so simple, so effortless and so delicious.
I think panna cotta is my new best friend, and my new baking love!
I really love coffee flavoured panna cotta. My aunt made it for dessert once a few years ago, and it has stuck with me since – the gorgeous cappucino flavours are so good.
And they go so well with this silky smooth coffee caramel, and the crunchy walnut praline – yum!
You need to make this. Then we can be best friends. X
- FOR THE 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
- FOR THE COFFEE CARAMEL
- 100g caster (superfine) sugar
- 50g water
- 50g espresso coffee
- FOR THE WALNUT PRALINE
- 100g caster (superfine) sugar
- 50g water
- 40g walnuts, roughly chopped
- sea salt, for sprinkling
- 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.
- Pour the coffee and sugar into a saucepan and stir until the sugar dissolves.
- Add the cream and salt and put the saucepan over a low heat.
- Cook until it is just under the boil (when bubbles start to appear around the edges).
- Remove the pan from the heat and gently whisk in the gelatine until it dissolves.
- Pour the mixture into a jug, then evenly pour into 4 serving glasses.
- Refrigerate until set, at least four hours, preferably overnight.
- Meanwhile, make your coffee caramel.
- Combine the sugar and water together in a medium saucepan.
- Bring to the boil and allow it to cook until it reaches a deep amber colour.
- Add the coffee and stir until the caramel is smooth.
- Pour into a bowl and set aside to cool.
- To make the praline, combine the sugar and water together in a medium saucepan.
- Bring to the boil and again, allow it to cook until it reaches a deep, amber colour.
- Quickly stir in the walnuts and pour onto a lined baking dish, spreading it out to a thin layer.
- Sprinkle with a little sea salt and allow it to cool.
- Once the walnut caramel has hardened, chop it into shards.
- To serve, pour some coffee caramel over each panna cotta and top with praline.
- Makes 4.
- Happy baking!
Panna cotta adapted from Nigella Lawson via Serious Eats.
Caramel and praline adapted from Gourmet Traveller.