Coffee and malt biscuit pannacotta

Coffee and malt biscuit pannacotta
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, plus soaking and setting

The unlikely ingredient ovaltine adds a malty layer to this rich, coffee and malt biscuit pannacotta. In need of a speedy dessert recipe? You can’t go wrong with this creamy, light (and vegetarian) pannacotta.

Nutrition: per serving

Calories
667kcals
Fat
59.4g (35.1g saturated)
Protein
4.3g
Carbohydrates
27.8g (22.2g sugars)
Fibre
2.2g
Salt
0.2g
Calories
667kcals
Fat
59.4g (35.1g saturated)
Protein
4.3g
Carbohydrates
27.8g (22.2g sugars)
Fibre
2.2g
Salt
0.2g

Ingredients

  • 60ml strong coffee (ideally espresso)
  • 3 tbsp ovaltine
  • 400ml double cream
  • 120ml whole milk
  • 50g caster sugar
  • 1 tsp agar agar
  • Sunflower oil to grease
  • 20g malted milk biscuits, crushed
  • 20g roasted hazelnuts, finely chopped

Specialist kit

  • 4 ramekins or dariole moulds (or 4 glasses)

Method

  1. Pour the coffee into a saucepan with the ovaltine and stir until dissolved. Add the cream, milk, sugar, agar agar and a pinch of salt. Cover and leave to infuse for 30 minutes.
  2. Grease 4 ramekins or dariole moulds with a little oil (if you’d prefer to serve the panna cotta in glasses you don’t need to grease them).
  3. Bring the panna cotta mixture to a simmer over a medium heat and bubble for 8 minutes. Strain the mixture through a fine sieve into a jug – straining is important as the agar agar won’t fully dissolve, so this will remove any bits. Pour the mixture into the prepared ramekins/moulds/glasses and chill for 2 hours until set.
  4. Carefully run a palette knife around the edge of each panna cotta then turn out onto plates (if you’re serving in glasses you don’t need to do this). Serve scattered with the crushed biscuits and hazelnuts.

delicious. tips

  1. The base panna cotta mixture is easily doubled or halved, depending on how many mouths you have to feed. Swap the ovaltine for cocoa powder to make a subtle mocha pannacotta.

  2. Make the pannacottas up to a day in advance, then turn out and scatter with the biscuits and hazelnuts before serving.

  3. Agar agar is a vegan alternative to gelatine made from seaweed available in Waitrose and on Amazon. It sets firmer than gelatine, however, so avoid using it as a straight swap in other recipes. You can also use vege-gel products, in which case you won’t need to soak it; simply stir it into the panna cotta mixture to dissolve it, then heat to boiling point.

Recipe By

Emily Gussin

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