coffee

The famous Italian dessert that can be adapted for a variety of different recipes, using flavours, nuts, coffee etc. Light and easy to prepare, very cost effective and delicious.

Panna Cotta Fruits of the Forest Torte

Ingredients for 8-10 portions:

– 1 Baked Sponge Round (240cm x 10cm)
– 1-2 Tots Kirsch
– 4-500g Fruits of the Forest Mixed (mirtilli/ ribes/ more/ lamponi)
– *Gelatine Optional
– 750ml Full Cream Milk
– 750ml Double or Whipping Cream
– 210g Panna Cotta
– 75g Grated White Chocolate
– Decoration
– Whipping Cream
– Soft Fruits
– Chocolate Schrolls or Shavings

Place a ring mould 240cm diameter 60cm high (9.1/2inches x 2.1/4inches) onto a base plate. Trim and place the sponge disc on the bottom and
sprinkle with a little kirsch.
Arrange a layer of fruits of the forest on the sponge. *Gelatine can be dissolved into the juices from the fruits if a firm set is desired.
In a stainless steel saucepan bring the milk and cream to the boil, rain in the Panna Cotta, whisk to dissolve. Bring the contents to a gentle simmer,
removed from the heat and stir in the chocolate until melted.
Allow to cool a little, then ladle the sauce gently over the fruit taking care not to move the fruit around.
Panna Cotta will set quite quickly, even when still warm. Allow to cool, refrigerate for a minimum of 4 hours.
To serve:
Portion, remove the ring mould, decorate with cream, fruits and chocolate.
Note: for a finer presentation, line the ring mould with a thin strip of cellophane so as to build up the fruits around the inside of the ring. Remove prior to serving.
Individual desserts can also be made up using the round petit gateaux moulds!!

Panna Cotta al Caffe’

Ingredients for 8-9 portions:

– 750ml Full Cream Milk
– 50ml Double or Whipping Cream
– 210g Panna Cotta
– 2 Cups Extra Strong Espresso Coffee
– Toasted Pistachio Nuts

In a stainless steel saucepan bring the milk and cream to the boil, rain in the Panna Cotta, whisk to dissolve.

Bring the contents to a gentle simmer,
removed from the heat once boiled. Add the
espresso coffee and stir.

Pour into individual coffee cups and refrigerate for a few hours to set.

To serve top with toasted pistacchio nuts and dust with icing sugar.

Pear and Brazil nut Charlotte

Ingredients for 5-6 portions:

– 100g Tiramisu’ base
– 250g Milk
– 250g Cream
– 2 Fresh (or tinned) pears
– 50g Brazil nuts toasted and chopped
– 100g Brown sugar
– 50g Butter
– 24 Finger biscuits
Cut the pears in wedges. Pan fry the pear wedges in butter until golden, sprinkle with the sugar and proceed cooking until caramelised. Remove from the pan and place on a rack to cool down.
Place the tiramisu’ base in a large bowl and whisk in the milk and the cream.
Use a charlotte mould (or a large ramekin shape dish), dip the tip of the finger biscuits in the mix and line the sides and bottom of the mould. Leave this to set in the fridge for 15 minutes. Place in the dish layers of cream mix, caramelised pears and chopped Brazil nuts. Finish with a layer of mix and a sprinkle of nuts. Leave to set in the fridge for 1 hour.
Take the charlotte out of the mould, and cut into slices. Serve with fresh cream or custard and
raspberry couli.

Traditional Tiramisu’

Ingredients for 4-5 portions:

– 100g Tiramisu’ base
– 250g Milk
– 250g Cream
– Approx 12 Savoyardi biscuits (finger biscuits)
– 250ml Strong coffee
– 100ml Amaretto
– 50g Cocoa powder

Prepare the coffee and let it cool down.
Place the tiramisu’ base in a large bowl and whisk in the milk and the cream.
Add the Amaretto to the coffee.
Using a serving dish build the tiramisu’ starting with a layer of the mix. Dip half the biscuits (one by one making sure they are not over soaked) in the coffee and cover the surface of the dish. Repeat the
operation once more and finish with a layer of mix.
Leave the tiramisu’ to set in the fridge for 30-45
Minutes.
Sprinkle the cocoa powder over to cover the whole of the dish.
Cut the portions to sizes and serve either with a
garnish of whipped cream and red berries or on its own with wafer biscuits.