Espresso and mascarpone panna cotta with pistachio toffee
These look impressive, but are easy to prepare – and can be made the day before. The nutty toffee is a great contrast to the soft textures.
|1 cup||Espresso coffee, or 1 cup hot water with 1 tsp instant coffee|
|1 tsp||Instant coffee, dissolved in 1 cup hot water|
|1 tsp||White sugar|
|1½ tsp||Gelatine, plus 2 tsp for the cream|
|½ cup||Fresh cream|
|¼ cup||Caster sugar|
|1 tsp||Vanilla paste|
- Combine the coffee, sugar and gelatine and stir until dissolved. Pour into six small, individual serving moulds, or a plastic cup, and chill.
- In a separate bowl, take half a cup of the cream and sprinkle it over the second measure of gelatine. Leave it to swell for 5 minutes.
- Heat the remaining 1 cup of cream with the sugar and vanilla paste until near boiling. Remove from the heat and stir in the softened gelatine until it is dissolved.
- Add the mascarpone and stir again until smooth. Allow to cool for 30 minutes.
- When coffee jellies are set, pour over the cool mascarpone cream and chill for a further 2 hours or overnight.
- To remove, dip the base of each mould in hot water for 20-30 seconds and run a thin knife around the rim. Invert over the plate and gently prise one side with a knife – this will release the suction. Serve with pistachio toffee on the side.
- For the toffee, place the sugar in the centre of a medium-szied saucepan and gently pour the water around it.
- Set over a medium heat and allow to simmer rapidly, swirling the saucepan once or twice to mix the sugar. After about 10 minutes, the sugar caramelises.
- When golden, add the nuts, then swirl around until deep golden in colour.
- Carefully pour out onto a tray lined with baking paper and tilt the tray carefully to make a thin sheet.
- Let it cool and harden, then snap into shards or crush into sprinkles.
Tip: Use a heavy baking tray to make the toffee.