Coffee-Orange Panna Cotta
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 […]
Ingredients
- 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
Instructions
- 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.
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.