Panna cotta with coffee & clove sauce
Serves 4 as a dessert
- 3 gelatine leaves
- 400ml whipping cream
- 50g sugar
- 15g vanilla sugar
- equipment: 4 ramekins or dessert bowls
- 2 egg yolks
- 10g maizena
- 75g sugar
- 100ml milk
- 100ml whipping cream
- 100ml strong coffee
- a generous pinch of ground cloves
Soak the gelatine in cold water for 3 minutes. Warm up 200ml of whipping cream with the sugar for 3-5 minutes over a low heat. While stirring dissolve the gelatine, into the warm cream. Leave to cool for 30 minutes on the worktop. Whip the rest of the cream to firm peaks and gently fold into the mixture. Divide the cream mixture over the ramekins and leave to set in the fridge for at least 2 hours.
Sauce: beat the egg yolks until smooth. First mix in the maizena followed by the sugar. Bring the milk with the cream to the boil. Add a little milk to the egg yolks and mix thoroughly. Now pour the egg mixture into the boiling milk and mix until smooth. It will thicken quickly. Pour in the coffee and add ground cloves to taste. Leave to cool completely.
Turn the panna cotta onto plates and serve the sauce along side.