Nigella’s Coffee Pannacotta made with filter coffee is a quick fix dessert, but oh so decadent. Paired with a brilliant kahlua chocolate sauce you will experience the ‘sensual enjoyment of eating‘ that any Nigella dish calls for. Whats better, all you need is only 5 ingredients, no complex process, and you have a luscious dessert to pamper yourself and the spouse on a quite romantic dinner date, or to impress the crowd in your party.
I fell in love with this dessert the day it came up in one of the elimination rounds in this season of Masterchef Australia. Simple, spiked chocolate sauce, and coffee, who would not want to try it. I had recently got a superb stock of filter coffee from Sattva Chikmagalur, and i was itching to create something with it. And this was a perfect one to try, i just wanted to use filter coffee decoction instead of espresso, and go a little light on the coffee liquor.
Please give it a try and share your happiness with us.
Ingredients for Coffee Pannacotta
- 2 1/2 sheets gelatin gold strength (1 tbsp powdered gelatin)
- 125ml coffee decoction (1/2 cup espresso )
- 50g dark brown sugar (1/4 cup)
- 375ml double cream (2 200 mm amul cream minus the water)
- pinch of salt
Ingredients for Chocolate Coffee Sauce
- 100ml Coffee liqueur
- 75g dark chocolate
- First prepare the Coffee Panna Cotta, place the gelatin in a small bowl of cold water (2-3 tbsp)and set aside to bloom.
- Meanwhile, add coffee decoction and the sugar in a medium saucepan on medium heat and stir until sugar has dissolved.
- Stir in the cream and salt and bring to the boil. Once the mixture is just at the boil, remove from heat. Add the bloomed into the liquid and stir to dissolve.
- Sieve the mixture and cool it in an ice bath, and when cool, transfer into a jug or glass for easy pouring.
- Add the mixture to oiled moulds / tiny coffee cups and refrigerate until set.
Directions for Chocolate Coffee Liquor Sauce
- For the Chocolate Coffee Liquor Sauce, bring coffee liqueur to the boil in a small saucepan. Meanwhile, finely chop chocolate.
- Once boiling, remove liqueur saucepan from heat and add chocolate pieces. Stir until smooth and remove from heat. Transfer to carafe and set aside to cool.
Directions to Finish the Dessert
- Remove the moulds from the fridge, dip mould into a warm bath to loosen, then turn out onto a serving plate.
- Serve Panna Cotta with a jug of cold Chocolate Coffee Liquor Sauce.
- Use any cup with round surface, to easily remove the pannacotta out.
- Your taste may vary for the coffee liquor chocolate sauce, the original recipe called for 50 gm chocolate, but i used 75, as i found 50 gm too runny and also too strong.
- If you dont have kahlua, any gold rum or dark rum will also work really well in this case.
- If you want to avoid the coffee liquor, just add 1 tbsp butter, and 1/4 cup milk and 2 pinches instant coffee to get a good substitute.