Jo Pratt's Cappuccino Panna Cotta with Hazelnut Syrup
Over a year ago
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Ingredients
- 3 leaves gelatine
- 450ml single cream
- 100g icing sugar
- 3 tsp instant coffee granules
- 1 tsp vanilla extract
- 300ml natural-set yoghurt
- A small block of dark chocolate. for shaving
- 75g caster sugar
- 3 tbsp Frangelico liqueur
Accompaniment
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Method
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1
Soak the gelatine leaves in cold water for 5 minutes. Place the cream in a saucepan over a medium heat and stir in the sugar, coffee granules and vanilla extract until the coffee has completely dissolved. Gently bring to the boil, stirring occasionally. remove from the heat and stir in the gelatine until it has dissolved (squeeze out the excess water first).
Leave to cool for 5 minutes before stirring in the yoghurt until smooth, using a whisk if necessary. Pour into six moulds (such as plastic or metal pudding moulds, teacups or ramekins), lightly greased with vegetable oil, and leave to set in the fridge for about 2 hours, or overnight if you can.
To make the hazelnut syrup, place the caster sugar, Frangelico and 50ml water into a saucepan over a medium heat.
Stir until the sugar has dissolved and bring to the boil. leave to boil for about 3 minutes until slightly syrupy, then cool.
Turn the set panna cottas out on to plates. if they won't come out very easily, slide a sharp knife down the side to break the air seal or very briefly dip the moulds into hot water.
Stir the hazelnuts into the syrup and then spoon over the top of the panna cottas. Finish by scattering them with a few shavings of chocolate.
Chef's Tips
As an alternative to Frangelico, try the almond liqueur, Amaretto. Serve with biscotti on the side of the plate.
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