FILter Coffee Panacotta – Coffee Panacotta 

Filter Coffee Panacotta is a silky smooth panacotta infused with coffee flavour and topped with strong coffee and dark chocolate sauce. 


Being a coffee planters daughter, I never had coffee. People say that I should be ashamed to call myself a coffee planters daughter. But coffee holds a special place in our lives. The flavour of coffee is synonymous to home. 

This Panacotta is made using filter coffee but you can always use instant coffee powder. 

Ingredients 

1 cup – Fresh cream (amul fresh cream)

1/2 cup – Milk
1/2 tbsp – Gelatin powder

1/4 cup – Sugar

1 tbsp – Ice water

2 tbsp – filter coffee powder

For the sauce

2 tbsp – Chopped dark chocolate 

1/4 cup – Filter coffee decoction

1 tbsp – Brown sugar

{* Always use cream and milk of similar fat %. If you are using heavy/double cream, then use whole milk. And if you are using single cream then use semi skimmed or skimmed milk. If the fat % are way different then you will see two seperate layers when you unmould the panacotta }

Method
Take 1 tbsp cold coffee decoction* water in a small bowl and sprinkle 1/2 tbsp gelatin over it and set it aside for 5 minutes to bloom.
Boil the milk and pour it over the coffee powder into a bowl and let it sit for an hour or two. 

Lay a thick muslin cloth on a bowl and pour this milk over the cloth and squeeze it to strain the milk.
Now add cream to the coffee milk and heat milk and cream together. Just heat the milk. Do not boil it. Add sugar to this and stir till the sugar dissolves. To this add the bloomed gelatin. Keep stirring and let the gelatin dissolve. Rub the cream mixture between two fingers to make sure gelatin is dissolved. Seive this mixture into a jug to remove any leftover particles of gelatin or cream.
Pour this mixture equally into the ramekins or individual glasses. Let it sit on the counter top for 15 minutes and then refrigerate it overnight.

For the sauce

Add chocolate, coffee decoction and brown sugar into a sauce pan and melt the chocolate on a low flame. Mix till the mixture is smooth and silky. Cool it down completely before pouring it over the Panacotta. Refrigerate it again for atleast couple of hours before serving.


*Coffee Decoction: To make decoction, take 3 tbsp of filter coffee in a bowl. Add a cup of boiling water and cover the bowl. Let it sit for half an hour. Strain this mixture using a thick cotton or muslin cloth and use it in the recipe. 

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