Cappuccino Panna Cotta with Hazelnut Syrup
Something to perk you up ready for the after-dinner games.
|For the panna cotta:|
|3 tsp||instant coffee granules|
|1 tsp||vanilla extract|
|a small block||of dark chocolate, for shaving|
|For the syrup:|
|3 tbsp||Frangelico liqueur|
|3 tbsp||chopped roasted hazelnuts|
You will need six 150ml moulds, such as plastic or metal pudding moulds, teacups or ramekins, lightly greased with vegetable oil (the easiest to use are the plastic basins)
Soak the gelatine leaves in cold water for 5 minutes.
Place the cream in a saucepan over a medium heat and stir in the sugar, coffee granules and vanilla extract until the coffee has completely dissolved. Gently bring to the boil, stirring occasionally. Remove from the heat and stir in the gelatine until it has dissolved (squeeze out the excess water first). Leave to cool for 5 minutes before stirring in the yoghurt until smooth, using a whisk if necessary.
Pour into the greased moulds and set in the fridge for about 2 hours or overnight if you can.
To make the hazelnut syrup, place the caster sugar, Frangelico and 50ml water into a saucepan over a medium heat. Stir until the sugar has dissolved and bring to the boil. Leave to boil for about 3 minutes until slightly syrupy, then cool.
Turn the set panna cottas out on to plates. If they won’t come out very easily, slide a sharp knife down the side to break the air seal or very briefly dip the moulds into hot water.
Stir the hazelnuts into the syrup and then spoon over the top of the panna cottas. Finish by scattering them with shavings of chocolate.
PS... As an alternative to Frangelico, you could use the almond flavoured
liqueur Amaretto. A couple of biscotti or cantucci biscuits would also be nice served on the side of the plate.
20 minutes to prep, plus at least 2 hours of setting time.