Ombre Coffee Chocolate Panna Cotta...with a deep coffee sauce
Ombre Coffee Chocolate Panna Cotta brings together two things I love the most - panna cotta and desserts in ombre. Loved the way it slid out, one shade slowly following another, the perfect jiggle, charming hues. Made a quick coffee sauce too though the panna cotta is really good on it's own as well. Creamy, deep flavours, satisfying.
Equipment
- 1 cup = 240ml
- saucepan
- bowls
- whisk
- strainer
- spatula
- 2 X 3.5" dessert molds/rings or dessert glasses
- Stove top
Ingredients
Vanilla bean main mixture
- 3 cups cream Amul, 20% fat
- 1 cup milk
- 5 tbsp light brown sugar
- 1 vanilla bean split
- 1.5 tbsp gelatin + 2.5 tbsp water
Coffee layer
- 2 tbsp instant coffee powder
Chocolate layer
- 2 tbsp cocoa powder
- ¼ cup melted chocolate
- 2 tbsp cream
Coffee sauce
- 2 tbsp light corn syrup
- ¼ cup light brown sugar
- 2 tbsp coffee powder {or less}
- 2-3 tbsp water
Instructions
- Lightly oil the setting mold, and line the bottom well with aluminium foil sealing to make a base. I used two 3.5" X 3.5" circular steel dessert molds.
- Sprinkle the gelatin over water, and leave to soften/bloom.
- Place the cream, milk, sugar and vanilla bean in a heavy base saucepan and simmer for 5 minutes. Taste and adjust sweetness if required. Whisk on the bloomed gelatin.
- Scrape the vanilla bean to add flavour and discard shell. Strain.
- Divide the vanilla bean cream mixture into 3 portions.
- Leave one as is {vanilla bean layer}, stir the coffee into the second portion, and whisk the cocoa powder, melted chocolate and cream into the third.
- Pour the first mixture, the vanilla bean panna cotta, dividing equally between the molds. Freeze for 30 minutes/until set.
- Top the set vanilla bean panna cotta gently with the coffee panna cotta mixture. Freeze for 30 minutes, until set, then top with the chocolate portion.
- Leave to set in the fridge overnight.
- To demold, gently remove the foil from the base, and loosed the edges to slide out the panna cotta.
- Serve as is or with a coffee sauce.
Coffee sauce
- Place in a saucepan over low heat until the sugar dissolves and the sauce is clear and glossy. Cool and pour over, or serve with the panna cotta. The sauce will firm up as it cools.