Coffee Panna Cotta with Almond Milk Ice Cream

Coffee Panna Cotta with Almond Milk Ice Cream

Coffee Panna Cotta with Almond Milk Ice Cream

 

By Richard Walker Head Chef at Hendon Hall


Preparation method

For the panna cotta:

1. Boil the cream.

2. Put sugar, water and glucose into a saucepan and heat it until a light caramel stage.

3. Gradually add the cream.

4. Boil the milk and coffee and thicken with corn flour. Then add the soaked Gelatine leaves.

5. Add all of the mixes together and pass through a fine sieve.

6. Place into individual dariol moulds and set in the fridge.

 

For the Almond milk ice cream:

1. heat 1 pint of milk with 150g almonds set aside to infuse.

2. Boil the remaining milk with the cream then add the almond milk.

3. Whisk together the egg yolks  and sugar.

4. Pour the hot liquid onto the egg mix then add the marzipan and mix in.

5. Return ingredients back into a saucepan and pasteurise to 81 degrees C.

6. Pass through a fine sieve and cool.

7. Once cold churn in an ice cream machine.

 

To Assemble:

1. Gently heat the dariol mould and take out the Panna Cotta.

2. Drizzle a little light caramel sauce on the plate

3. Crumble a little shortbread and place a ball of ice cream on it to hold it in place.

 

Presentation

 

This could also be served with caramelised Bananas.
  
 

 


 

Ingredients

Coffee Panna Cotta:

  • 450g Double cream
  • 250g Sugar
  • 50ml Water
  • 8g Glucose
  • 50g Coffee
  • 125g Milk
  • 10g Corn flour
  • 3 Gelatine Leaves

 

For the Almond milk ice cream:

  • 1 pint milk
  • 150g almonds
  • 600ml double cream
  • 600ml Milk
  • 12 egg yolks
  • 125g sugar
  • 125g white marzipan

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