Coffee and malt biscuit pannacotta
- Portion size: Serves 4
- Hands-on time 20 min, plus soaking and setting
- Difficulty: easy
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.
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Ingredients
- 3 tbsp Camp Chicory & Coffee Essence
- 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)
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Method
- Add the Camp Chicory & Coffee Essence, Ovaltine, cream, milk, sugar, agar agar and a pinch of salt to a saucepan. Cover and leave to infuse for 30 minutes.
- 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).
- 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.
- 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.
Nutrition
- 667kcals Calories
- 59.4g (35.1g saturated) Fat
- 4.3g Protein
- 27.8g (22.2g sugars) Carbs
- 2.2g Fibre
- 0.2g Salt
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