serve : 6/8 small glasses or 1 bread mould
Ingredients
Pannacotta vanilla & coffee
600 ml thick coconut milk
1 can condensed (approx. 400gr) (longevity brand best)
50 gr sugar
1 vanilla pod (or 1 tsp vanilla sugar)
1 pinch sea salt
3 tsp gelatine mixed with 4 tbsp cold water (or 6 sheets of gelatine soaked cold water)
3 tsp good quality espresso powder (or 50gr robusta/espresso coffee beans)
Coffee layer
2 tbsp brown sugar
1dl brewed espresso coffee (espresso mix with water)
1 gelatine sheet soaking in cold water (or 1 tsp gelatine powder)
Garnish
1 box Nidar mokkabønner
(3-4 beans pr serving)
1 banana – slices
Caramel sauce
Whipped cream – optional
Peanuts – optional
Method
Pannacotta with vanilla
- Soak gelatin in cold water if using gelatin sheets, else stir power with water and set aside
- Add coconut milk, condensed milk, sugar, salt, vanilla in a big pot
- Bring to a simmer and stir until dissolved
- Turn off the heat and mix in the gelatine power (squeeze out water if gelatine sheet is used instead of powder)
- Let gelatine infuse until dissolved
- Pour half of the pannacotta mix in a second pot and strain the other half into a jug / container
Pannacotta with coffee infusion
- Add coffee beans (roughly crushed or whole) and chocolate powder in the 2nd pot with vanilla pannacotta
- Bring to a simmer and whisk to combine
- Set aside to infuse the coffee for 20 min
- Strain to remove coffee beans and pour into a jug
Assembling – aim for min. 2 layers
- Line up a small bread mould with cling film (makes it easier to unmould) – or 6 small glasses (bread mould easier if making a big batch)
- Add one layer of vanilla pannacotta (1,5-2 cm cm height) – freeze 10 min
- Take out and top with one layer of coffee/chocolate pannacotta – freeze 10
- Repeat the above two steps – chill in the fridge for 1 hour
Coffee/espresso layer (make it after the ponnacotta is set)
- Dissolved the gelatine powder in cold water
- Bring coffee and sugar to a boil, turn off the heat and whisk until the sugar is dissolved.
- Add the gelatine and whisk until dissolved.
- Chill
- Pour the final layer over the pannacotta
