If you are entertaining be sure to try this decadent and light panna cotta recipe by Kate Fay. Topped with a coffee and cocoa soil, it is the perfect desert for entertaining the crowds!

Panna cotta:
2 gelatine leaves 
325ml cream
125ml milk
75ml Allpress espresso coffee
100g caster sugar
1 tsp Heilala pure vanilla paste
100g Valrhona Caraibe chocolate fèves

Soak gelatine leaves in a bowl of cold water for 5 minutes, until softened. Place the cream, milk, coffee, sugar and vanilla paste into a saucepan and bring very slowly to the boil, until the sugar is dissolved. Remove the saucepan from the heat, squeeze the excess water from the gelatine sheets and add them to the saucepan. Stir until the gelatine is fully dissolved. Pass the mixture through a fine sieve.

Pour the hot mixture onto the chocolate and whisk until well combined. Pour the mixture evenly into 8 glasses and refrigerate for at least 4 hours.

Coffee and cocoa soil:
125g caster sugar
125g ground almonds
5 Tbsp Valrhona cocoa powder
90g Girolomoni organic 00 flour or Sabato gluten-free flour
5 tsp Allpress ground coffee beans
100g Lewis Road Creamery butter, softened

Preheat oven to 150°C. Place the sugar, almonds, cocoa powder, flour and ground coffee into a bowl, then rub in the butter. Line a baking tray with baking paper and sprinkle the crumble over the tray. Bake for 12-15 minutes. Set aside to cool to room temperature before serving.

Sweet and salty walnuts:
65g caster sugar
25ml water
125g Golden Hill walnut pieces
4g Sal de Añana fine salt
100g Caramélia crunchy pearls

Preheat oven to 150°C. Place the walnuts on a baking tray and toast in oven for 8-10 minutes, until the walnuts are golden brown, stirring halfway.

Put the water and sugar into a small pot and heat until the mixture reaches 115°C, allowing the sugar to crystalise. Add the walnuts and salt to the cooked sugar (Crystallising allows the nuts to stay crisp and it also looks almost frosted). Coat the walnuts and set aside on a lined baking tray to cool.

In a bowl mix the glazed walnuts with the coffee and cocoa soil and crunchy pearls.

To serve:
1 455ml tub Little Lato vanilla bean gelato
1 pack Sabato pavlova puffs

Sprinkle the soil mixture over the pannacotta, top with a scoop of gelato and a Sabato pavlova puff. If you have a blow torch, you can scorch the outside of the pavlova.


Recipe courtesy of Kate Fay



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