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Coffee panna cotta with coffee granita and ice cream

Coffee panna cotta with coffee granita and ice cream

Coffee panna cotta with coffee granita and ice cream

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1
To make the panna cotta, bring the espresso coffee to the boil and reduce in a small pan by two thirds. Split the vanilla pods, scrape out the seeds and simmer with the coffee, cream and milk for 15 minutes
  • 60ml of espresso
  • 1 1/2 vanilla pods
  • 350ml of double cream
  • 115ml of milk
2
Add the sugar and a pinch of salt and leave to infuse for 1 day
  • 50g of caster sugar
  • salt
3
Once this has infused, pass it through a fine sieve and heat a small amount of the mixture
4
Add the gelatine leaves to the pan and melt, whisking well. Add to the rest of the mixture, place in a bowl set over ice and stir until almost set
  • 2 gelatine leaves
5
Place the mixture into 4 x 5cm metal panna cotta moulds (with a 1 1/2cm depth) that have been oiled and the bases lined with cling film, then kitchen foil
  • oil, for greasing
6
Once set, dust the top with the coffee
  • 20g of instant coffee powder
7
To make the coffee ice cream, bring the espresso to the boil and reduce in a small pan by half. Add the milk, cream, vanilla seeds and pod and instant coffee to the pan. Place over a low heat and bring to 85°C
  • 120ml of espresso
  • 250ml of milk
  • 250ml of double cream
  • 1 vanilla pod
  • 2 tbsp of instant coffee powder
8
Whisk the egg yolks and sugar until pale, then add to the milk and cream mixture
  • 6 egg yolks
  • 150g of caster sugar
9
Whisk in well and then stir on a low heat with a wooden spoon, cooking until the mixture reaches 85°C. Pass through a fine sieve
10
Place into a bowl set over ice to cool and then place in an ice cream machine to churn before freezing
11
To make the coffee jelly, gently simmer the water, sugar, coffee and espresso together. Add the gelatine and pass through a fine sieve. Set in a deep container so that you can spoon the jelly out
  • 200ml of water
  • 50g of caster sugar
  • 15g of instant coffee powder
  • 60ml of espresso
  • 3 gelatine leaves, soaked
12
To make the coffee brûlée, preheat the oven to 85°C/gas mark 1/2
13
Whisk the egg yolks with the sugar, then add the milk, cream, espresso, vanilla essence, coffee extract and a pinch of salt
  • 12 egg yolks
  • 150g of caster sugar
  • 150ml of milk
  • 150ml of double cream
  • 100ml of espresso
  • 1 tbsp of vanilla essence
  • 2 tbsp of coffee extract
  • salt
14
Pass through a fine sieve and place the mixture into a dish around 4cm deep and bake for 40 minutes
15
Once cooked it will slightly wobble. Chill for 3-4 hours and then spoon out and roll in the instant coffee powder
  • instant coffee powder for dusting
16
To make the anglaise, cream the sugar and egg yolks with a whisk. Infuse the milk, cream, coffee powder and a split and scraped vanilla pod for around 20 minutes, then pour this mixture onto the egg yolks
  • 4 egg yolks
  • 75g of caster sugar
  • 250ml of milk
  • 250ml of double cream
  • 20g of instant coffee powder
  • 1 vanilla pod
17
Cook on a low heat until it reaches 85°C and then chill
18
To make the coffee canister, soften the gelatine in cold water, squeeze to remove any excess and add to 370g of the warm anglaise along with the espresso and essence. Place into the canister with the water. Add 2 gas cartridges and shake well before chilling
  • 250ml of espresso
  • 60g of caster sugar
  • 100ml of water
  • 1 1/2 gelatine leaves
19
To make the coffee granite, melt the soaked gelatine in the coffee and water and add the sugar to taste. Pass through a fine sieve and freeze. Grate with a fork when frozen firm
  • 1 1/2 gelatine leaves, soaked
  • 250ml of espresso
  • 100ml of water
  • 60g of caster sugar
20
Preheat the oven to 170°C/Gas mark 3
21
To make the dark sponge, cream the butter and sugar together. Alternating, add the sieved flour and eggs to the butter and sugar in small amounts, and add the Trablit coffee essence and ground coffee last. Pour into the 25 x 40cm tin
  • 220g of butter
  • 220g of caster sugar
  • 220g of self-raising flour
  • 5 eggs
  • 3 tbsp of coffee extract, Trablit
  • 50g of ground coffee
22
Cook for approximately 8 minutes, then cool on a cooling wire. Cut into batons, 5cm in length and 1cm high and wide
23
To make the light sponge, whip the egg whites with a pinch of salt, the split and scraped vanilla pods and the cream of tartare. Slowly add 300g of the caster sugar and then the coffee extract, whipping until thick
  • 15 egg whites
  • salt
  • 2 vanilla pods
  • 1 1/2 tsp cream of tartar
  • 300g of caster sugar
  • 3 tbsp of coffee extract, Trablit
24
Sieve the cake flour, remaining 85g of the caster sugar and the ground coffee. Add to the rest of the mixture, pour into the 25 x 20cm tin and bake for 8-10 minutes
  • 85g of caster sugar
  • 50g of ground coffee
  • 180g of cake flour
25
Cut the sponge into 1 1/2cm squares that are 2 1/2cm high
26
To make the coffee syrup, bring the brewed coffee, espresso, sugar, Kahlúa, coffee extract, split and scraped vanilla pod and the vanilla essence to a simmer. Reduce until a thick syrup and pass through a fine sieve
  • 300ml of coffee, brewed
  • 30ml of espresso
  • 150g of caster sugar
  • 1 tbsp of Kahlúa
  • 1 tbsp of coffee extract
  • 1 vanilla pod
  • 1 tbsp of vanilla essence
27
Smear the brûlée mix onto the plates and brush the coffee syrup next to it
28
Quenelle the ice cream and arrange the other coffee items on the plates to serve

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Ingredients

Metric

Imperial

Panna cotta

Coffee ice cream

Coffee jelly

Coffee syrup

Coffee brûlée

Anglaise

Coffee canister

Coffee granite

Dark coffee sponge

Light coffee sponge

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