Ingredients (serves 2)
200ml thickened cream
2 tablespoon caster sugar
1 teaspoon strong quality coffee granules
1/4 vanilla bean, cut lengthways, seeds scraped
15ml Kahlua
1 teaspoon powdered gelatine
Viola flowers for garnish, optional
Chocolate Soil
2 tablespoon plain flour
2 tablespoon cocoa powder
15g butter, melted
2 tablespoon caster sugar
¼ cup ground almonds
Method
- Combine cream, caster sugar, coffee, vanilla bean and Kahlua in a saucepan over medium heat, bring to boil, then remove from heat.
- Soften gelatine in a little boiling water and add to coffee mixture, strain through fine sieve and cool slightly. Pour into 2 x (125ml) plastic dariole moulds or ramekins and chill for at least 6 hours or overnight.
- For the chocolate soil: mix all of the ingredients together and spread evenly onto a baking tray lined with baking paper. Bake at 160°C (325°F) for 12-15 minutes. Remove from the oven to cool and store in an airtight container if preparing the day before.
To Serve
Carefully un-mould panna cotta by inserting a small knife between the panna cotta and the mould. Turn onto one side of a serving plate and shake slightly to release. Scatter over chocolate soil and garnish with flowers.
Chef's Notes
This recipe can be made a day before.
