No bake | Coffee White Chocolate Panna Cotta … ♥ indulgent ♥ indulgent ♥ indulgent ♥ #eggless #dessert #coffee
Deeba @ PAB
“It doesn’t matter where you’re from – or how you feel.
There’s always peace in a strong cup of coffee.”
Gabriel Bá
Coffee White Chocolate Panna Cotta, time for an indulgent dessert that screams coffee! It’s been a busy few days, or maybe weeks. A lot happening on every possible front which barely leaves me time to blog. Sometimes I fall into a guilt trap for starving the poor hungry PAB, so I figured the sweet coffee indulgence should be a nice way to offload my guilt. This dessert rocked, the flavours of local Bru shone through, the taste nice and mature after an overnight chill! For those who know me, coffee is my first choice in dessert.Of course it’s another matter that I was in Bangalore a couple of days ago styling tea for a shoot; tea that was almost too pretty to brew!!
Panna cotta has been in the news at home of late for all sorts of reasons. Good because this was an experiment that rocked, and one that I have made several times over. Made it most recently for my friends from the Swiss Made Grand Tour crew who visited last week. Bad because it was part of a plagiarism row that hit our small local food bloggers community. A similar panna cotta recipe, Espresso Panna Cotta, from PAB was one of many to be ‘copy pasted‘ verbatim! We live and learn, and hopefully ‘the copiers’ will too!
Moving on, it’s also a panna cotta coz I’m happy; happy about a media mention that The Asian Entrepreneur carried about me yesterday. It was quite a fun interview and I am eternally grateful to them for offering me such a wonderful platform.
This calls for a cuppa coffee!!
[print_this]Recipe: Coffee White Chocolate Panna Cotta
Summary: Indulgent, indulgent, indulgent. If you are a coffee lover, then this Coffee White Chocolate Panna Cotta is the dessert with you. The addition of good quality white chocolate adds depth and body to the dessert. Serves 6
65g good quality white couverture chocolate, chopped
400ml single cream {Amul low fat}
100g brown sugar
2tbsp instant coffee {Bru}
100ml warm milk
2tsp gelatin
Method:
Sprinkle the gelatin over the warm milk and leave to soften.
Meanwhile, put the white chocolate, cream, brown sugar and coffee into a heavy bottom pan, and simmer over gentle heat.
Stir the cream mixture and take off heat when small bubbles begin to appear around the edges at the bottom. Stir in the gelatin mix. Taste and adjust sugar if desired.
Allow to cool until lukewarm, then pass through sieve and pour into serving glasses/bowls.
Chill for at last 6-8 hours, better overnight.
Note: Top with a dark chocolate ganache for added indulgence. Or skip the coffee and add any flavour you like, then top with seasonal fruit or a fruit coulis.
[/print_this]
