Todd Eyre/NZ House & Garden
Ombre Panna Cotta
Rich and silky panna cotta is taken to another level with this layered creation. Use a fancy jelly mould if you have one or simply use a bowl. Alternatively, the layers could be set in individual glasses.
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OMBRE PANNA COTTA
2 tablespoons gelatine
¼ cup water
2 cups cream
2 cups milk
? cup soft brown sugar
1 teaspoon vanilla bean paste
3 tablespoons strong coffee
2 tablespoons cocoa powder
3 tablespoons boiling water
2 tablespoons liquid glucose
¼ cup light brown sugar
2 tablespoons strong coffee
¼ cup water
Vanilla base: Lightly oil a 1.25 litre-capacity bowl or jelly mould. Sprinkle the gelatine over the water in a ramekin, and leave to swell (technically known as blooming the gelatine).
Place the cream, milk, sugar and vanilla in a heavy-based saucepan and simmer for 5 minutes.
Heat the bloomed gelatine in the microwave for 10-20 seconds or until melted then whisk into the cream mixture. Strain the mixture then divide into 3 equal portions and cool to room temperature.
Other layers: Leave one portion as is for the vanilla layer. Stir the coffee into the second portion for the coffee layer. Mix the cocoa with the boiling water until smooth, then whisk this into the third portion for the chocolate layer.
Pour the vanilla layer into the mould then freeze for 30 minutes or until set.
Gently pour in the coffee layer. Freeze for 30 minutes, until set, then top with the chocolate layer. Cover and leave to fully set in the fridge overnight.
Coffee sauce: Put all the ingredients in a pot and warm over a low heat until the sugar dissolves and the sauce is glossy. Set aside; the sauce will firm up as it cools.
To unmould, loosen the panna cotta around the edges then carefully invert the mould onto a serving plate and shake gently until the panna cotta slides out. Serve at room temperature so that it’s not too firm, with coffee sauce on the side.
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