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Panna cotta with coffee syrup and grilled peaches
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Coffee elevates desserts with rich flavor and intoxicating scent.
Ingredients:
  • Vegetable oil, for greasing
  • 600ml thickened cream
  • 125ml (1/2 cup) milk
  • 2 tsp espresso coffee beans
  • 4.40 gm vanilla essence
  • 20.00 gm boiling water
  • 7.50 gm powdered gelatine
  • 6 freestone peaches
  • 12.00 gm icing sugar, sifted
  • 500ml (2 cups) water
  • 25g (1/4 cup) espresso coffee beans
Instructions:
  • Lightly grease six 125ml (1/2 cup) metal dariole moulds with oil. In a medium heavy-based saucepan, combine cream, milk, sugar, coffee beans, and vanilla essence. Cook over low heat for 20 minutes, stirring often without boiling. Strain the mixture through a fine sieve into a medium bowl after removing from the heat.
  • Pour the boiling water into a small heatproof bowl. Add the gelatine and whisk gently until completely dissolved.
  • Fill a large bowl with ice cubes. Slowly incorporate the gelatine mixture into the cream mixture. Set the bowl on top of the ice, stirring occasionally, until the mixture thickens and coats the back of a wooden spoon, about 10 minutes.
  • Evenly distribute the mixture into the greased moulds, then place them on a tray. Cover the tray with plastic wrap and chill in the fridge for 6 hours or overnight until set.
  • To prepare the coffee syrup, combine water, sugar, and coffee beans in a small saucepan. Stir over low heat until the sugar dissolves. Increase heat and bring to a boil, stirring occasionally. Simmer uncovered over medium heat for 20 minutes until syrupy. Strain into a heatproof jug and cool to room temperature.
  • Preheat the grill to high. Halve the peaches and remove the stones. Arrange the peach halves, cut-side up, on a foil-lined baking tray. Sprinkle with icing sugar and grill for 2-3 minutes until golden. Quarter the peaches and peel off the skin before serving.
  • Remove the panna cotta from the fridge. Dip each mould in hot water for a few seconds to release the panna cotta onto serving plates. Drizzle with coffee syrup and serve with grilled peaches.

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