Coffee and malt biscuit pannacotta
- Published: 16 Jan 23
- Updated: 18 Mar 24
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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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
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.
Make the pannacottas up to a day in advance, then turn out and scatter with the biscuits and hazelnuts before serving.
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.