DESSERTS

Dessert / No bake | Bru Coffee Panna Cotta … for hectic days of endless work

2012/11/29 / 38 Comments

“Only one thing is certain about coffee…. Wherever it is grown, sold, brewed, and consumed, there will be lively controversy, strong opinions, and good conversation.”
Mark Pendergrast

Bru Coffee Panna CottaI love the theme for the latest Femina. It’s an issue celebrating the art of slowing down. Rat races and deadlines threaten to burn us out. I screamed a big hearty YES in my head, and then decided to get the better of life! Of course it didn’t happen. The Bru Coffee Panna Cotta did though! It gave me an opportunity to use the beautiful mason jars that Finla sent.

Bru Coffee Panna Cotta

Bru Coffee Panna CottaIt was for a shoot for a magazine in China, they were doing a feature on fridges and lifestyles. Yours truly was contacted, and yours truly said YES! NEVER say yes to a fridge photoshoot! I was spring cleaning till kingdom came, discovering things I hadn’t seen in ages, scrub-a-dubbing forever … and cursing my poor foresight! At the time I really wished I hadn’t said yes!

Photoshoot On the brighter side, I have a sparkling clean fridge that looks almost as good as new, I now know every little crumb that lives in there. It’s so organised that it barely looks like mine! In there too was some Indian Coffee Panna Cotta that I made that day. I am on a coffee overdrive, what with the recent Coffee Vanilla Bean Layered Cake.

Wholewheat baking with chocolate.There’s been a chocolate overdrive of late too, but then, no one seems to be complaining! In the past few days I also made Whole-wheat Mocha Brownies for the kids. They were delicious. And on the trot yesterday, Whole-wheat Chocolate Lava Cakes in 4 and a half minutes in the Philips AirFryer. Some gadgets are such a blessing. 

Bru Coffee Panna CottaBru is my morning cup of coffee, my coffee connect! It’s instant, a mix of chicory and coffee, and I love its deep flavour. It’s been a favourite for years and years. Anything Bru works for me, the original Bru that is.  None of the new flavours appeal to me like the old rustic original!

Bru Coffee Panna Cotta A coffee panna cotta has been tempting me for long ever since Cookaroo posted one with an espresso syrup. What’s not to love about this quintessential Italian dessert of ‘cooked cream’? It’s one dessert where all flavours work magically and very few people would refuse a serving … the kids always want seconds and thirds!

Bru Coffee Panna CottaSo without further ado, here is one of my all time favourite desserts, a Bru Coffee Panna Cotta … make ahead, indulgent and deliciously coffee! For those who have known me over the years, sorry it’s coffee again. For those who don’t know me – nothing wins my palette over like coffee in dessert! My guilty pleasure, my relaxation. {And if coffee is not your thing, I have a whole string of other flavours ... Dark Chocolate & Orange, Saffron Caramel, Strawberry Tangerine Quark to tempt you with!} 

Coco, the cocker spanielOh, did I tell you that the sun is back? It is indeed. The horrid smog has finally cleared and ‘lazy creatures‘ are enjoying the morning sun!

[print_this]Recipe: Bru Coffee Panna Cotta
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Summary: Whats not to love about this quintessential Italian dessert of ‘cooked cream’? It’s one dessert where all flavours work magically, coffee is one of my most loved versions. Serves 8

Prep Time: 5 minutes
Total Time: 30 minutes  {plus chilling}
Ingredients:

  • 1ltr low fat cream, room temp
  • 115g vanilla sugar
  • 2.5 tbsp coffee powder
  • 2 tsp gelatin
  • 3 tbsp water

Method:

  1. Sprinkle gelatin over cold water and let stand for five minutes.
  2. Stir coffee into 30ml of the cream.
  3. Place the cream, coffee cream mix and sugar in a heavy bottom pan and gently bring to a simmer, but not a full boil. Stir often.
  4. Take off heat. Add 1-2 tbsp of this hot cream to the dissolved gelatin to loosen it further, and then pour the gelatin mix back into the hot cream through a sieve. Stir well.
  5. Let the mixture stand for about 10 minutes, then distribute among your serving bowls/molds/ramekins/goblets.
  6. Allow to set for 6-8 hours/preferably overnight. Serve with chocolate shavings.

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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