Drizzled with maple syrup and espresso, then surrounded by orange slices, this panna cotta offers a wonderfully balanced combination of flavours. We’re particularly proud to have found a trick to preserve its immaculate colour: cold-infusing coffee beans into the cream and milk. This technique keeps the liquid white while delivering a delicate coffee flavour. A hot infusion would have altered both the colour and taste, making it much stronger.
Ингредиенты
- 2 cups (500 ml) 35% cream
- 2 cups (500 ml) milk
- 1 cup (85 g) coffee beans
- 4 tsp gelatin
- 1/4 cup (60 ml) water
- 1/2 cup (105 g) sugar
- 1/4 cup (60 ml) maple syrup
- 2 tbsp (30 ml) espresso coffee
- 3 oranges, peeled down to the flesh, flesh cut into rounds
Инструкция
- In a bowl, combine the cream, milk and coffee beans. Cover and let the coffee infuse for 12 hours in the refrigerator (see note).
- Strain the mixture through a sieve placed over a bowl. Compost the coffee beans.
- In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- In a pot, bring 1 cup (250 ml) of the cream mixture and the sugar to a boil just until the sugar has dissolved. Remove from the heat.
- Add the gelatin mixture to the pot and whisk until completely dissolved. Add the remaining cream mixture. Mix well.
- Oil a 5-cup (1.25 litre) bowl. Pour in the panna cotta mixture. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 12 hours.
- In a bowl, combine the maple syrup and espresso.
- Turn the panna cotta over on a large serving dish to unmould. When ready to serve, cover with the maple syrup mixture and garnish with the orange slices.
