Coffee and malt biscuit pannacotta

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.

  • Serves 4
  • Hands-on time 20 min, plus soaking and setting

Nutrition

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

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.

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