Espresso panna cotta with flavours of tiramisu
Ingredients:
Panna Cotta:
- 2 1/2 gelatin sheets
- 125ml espresso coffee
- 50 g light brown sugar
- 375 ml double cream
Kahlua cream:
- 250 ml marscarpone cheese
- 250 ml cream
- 125 ml Kahlua
- 5 ml vanilla extract
- 45 ml castor sugar
Crumb:
- 1 packet oreo biscuits
- 500 ml rice crispies
- 250 ml hazelnuts & walnuts, chopped
Lady fingers
- 250 ml espresso
- 5 lady fingers
- 60 ml Kahlua
Method:
- Place the gelatine sheets into a bowl of water for about 5 minutes.
- Heat the coffee and sugar in a saucepan until the sugar has dissolved, then add the cream and bring to a simmer.
- Remove the gelatine from the water and squeeze out the excess water.
- Add the gelatine to the warm cream mixture and stir until the gelatine has dissolved.
- Pass the mixture through a fine sieve, transfer to a jug and let it cool.
- Divide between 8 serving glasses and place into the fridge to set.
- Mix the ingredients for the cream in a bowl, then whip to a soft peak.
Crumb:
- Add all the ingredients for the crumb mixture together and crush
To serve:
- Dip the lady fingers into the coffee and Kahlua mixture. Cut the lady fingers and place it into the glass, follow with the mascarpone whipped cream and top with the crumb.