Tuesday, June 11, 2013

Twin Chocolate Panna Cotta with Espresso Jelly

If you are a coffee and chocolate person, you will definitely fall in love with this dessert. It is certainly a perfect ending of a grand feast. This recipe is a combination of white and brown chocolate with an espresso jelly topping. Just dig into the dessert and enjoy each bite of chocolate and cream with strong espresso shots.

Serve:          4

Preparation time:    3-4 hours


Ingredients:

Brown Milk Chocolate:                  50 grams
White Milk Chocolate:                   50 grams
Instant Coffee powder:                   1 tablespoon
Gelatine Sheet:                               3 sheets (Jelly sugar for vegetarians)
Heavy Cream:                                300 grams
Sugar:                                            3 tablespoon
Star Anise:                                     1 star


Method:

1)  Heat 150 grams of heavy cream in a sauce pan. Soak the gelatine sheet in cold water for 5 minutes. Add 1 tablespoon sugar, and grated brown chocolate to the boiling cream. Reduce the heat and add gelatine. Mix it well using the whisk. Pour it in the serving glass and let it set in the refrigerator for 1 hour. I kept my serving glass and mug slanted using a muffin tin to set it diagonally.
2) After an hour, heat another 150 grams of heavy cream in a sauce pan. Soak the gelatine sheet in cold water for 5 minutes. Add 1 tablespoon sugar, star anise and grated White chocolate to the boiling cream. Reduce the heat and add gelatine. Mix it well using the whisk. Take out the star anise and pour it in the serving glass and let it set in the refrigerator for another hour.
3) After the two layers of panna cotta is set, boil half cup of water and add instant coffee powder and 2 tbsp sugar to it. Add soaked gelatin, mix well. Pour it over the panna cotta and refrigerate it until the jelly is set to serve.

4) Serve cold with some chocolate garnish if required.

BON APPETIT...

Another experiment of flavours with Panna cotta