Coffee panna cotta with pine nut caramel sauce
g butter (salted)
Ingredients · Servings 4
- 80 g sugar
- 20 g Butter
- 100 ml whipped cream
- 20 g pine nuts
- 4 Cardamom capsules
- 200 ml whipping cream
- 300 ml milk
- 30 g coffee beans
- 30 g sugar
- Salt
- 4 sheets of white gelatin
- 1 tsp organic lemon peel
Method · 45 min
- For the pine nut caramel sauce, caramelize the sugar in a small saucepan until golden brown. Stir in the butter and pour in the cream. Simmer over low heat for 3-5 minutes, stirring constantly, until the caramel has dissolved. Set aside. Toast the pine nuts in a dry pan until golden brown and stir them into the caramel sauce.
- For the coffee panna cotta, coarsely crush the cardamom pods in a mortar. Briefly bring the cream and milk to a boil with the cardamom, coffee beans, sugar, and a pinch of salt. Let it steep over low heat for 30 minutes. Soak the gelatin in cold water.
- Pour the warm coffee and cream mixture through a fine-mesh sieve into a bowl. Dissolve the squeezed-out gelatin in the mixture. Pour the panna cotta mixture into four ramekins and refrigerate, covered, for at least five hours (preferably overnight).
- Briefly dip the ramekins containing the coffee panna cotta in hot water, then loosen the edges with a knife. Unmold each panna cotta onto a dessert plate. Stir the caramel sauce until smooth, spoon 1 tablespoon onto each panna cotta, and sprinkle with lemon zest. Serve with the remaining pine nut caramel sauce.
ml ml milk (3.5% fat)
Leaf leaves white gelatin (white)
1 tsp organic lemon zest (finely grated)
Also included: 4 molds with a capacity of 125 ml each.
