Coffee pannacotta with hazelnut ricciarelli

Coffee pannacotta with hazelnut ricciarelli
  • Serves icon Serves 6
  • Time icon Hands-on time 30 min, oven time 10-15 min, plus chilling

This Italian coffee pannacotta recipe has everything – creaminess, crunchiness and coffee!

Nutrition: per serving

Calories
759kcals
Fat
67.8g (32.1g saturated)
Protein
10.5g
Carbohydrates
27.2g (26.2g sugars)
Fibre
none
Salt
0.1g
Calories
759kcals
Fat
67.8g (32.1g saturated)
Protein
10.5g
Carbohydrates
27.2g (26.2g sugars)
Fibre
none
Salt
0.1g

Ingredients

For the pannacotta

  • 550ml double cream
  • 2 tbsp instant espresso coffee dissolved in 150ml boiling water
  • 60g caster sugar
  • 4 gelatine leaves (we used Costa Fine Leaf, from Waitrose; see tips)

For the ricciarelli

  • 200g blanched hazelnuts (see tips)
  • 80g caster sugar
  • 2 medium free-range egg whites
  • Icing sugar for dusting

You’ll also need

  • 6 metal pudding moulds or ramekins, lightly greased with flavourless oil (such as sunflower)

Method

  1. To make the pannacotta, put the cream, coffee and 60g sugar into a heavy-based pan over a low heat and leave until it steams (don’t boil it). Remove from the heat.
  2. Meanwhile, soak the gelatine in cold water for 5 minutes or until the leaves have softened. Squeeze the excess water from the gelatine, then stir to dissolve into the cream mix. Strain the mixture through a sieve, then divide among the 6 pudding moulds. Leave to set in the fridge for at least 3 hours or overnight.
  3. Heat the oven to 180°C/160°C fan/ gas 4. For the ricciarelli, use a mini processor to grind the hazelnuts to fine crumbs the texture of ground almonds. In a large mixing bowl, combine the ground nuts and sugar. In a separate clean bowl, use an electric mixer (or a balloon whisk) to beat the egg whites until they form stiff peaks when the beaters or whisk are removed.
  4. Fold the egg whites into the dry ingredients (don’t worry too much about knocking out the air while folding). The resulting dough will feel sticky and heavy.
  5. Divide the dough into 12 and roll into small even balls. Dust with icing sugar and form into rough diamond shapes. Put onto a lined baking sheet, transfer to the oven, then bake for 10-15 minutes until the biscuits start to turn golden with a hard outer shell.
  6. Remove and leave to cool completely on the tray (if you try to move them before they have cooled they will stick). To unmould the pannacotta, dip the outside of each basin briefly in hot water, then invert sharply onto plates and give them a good shake/rap. The pannacotta should slip out – if it doesn’t, run a thin knife around the edge and try again. Serve the ricciarelli on the side.

delicious. tips

  1. Gelatine brands vary in strength. Check the packet to see how much gelatine you’ll need to set this quantity of liquid – about 550ml.

    If you don’t have a mini food processor, use ground almonds instead of hazelnuts. With either you could also stir in lemon zest or chopped crystallised ginger.

  2. Make the pannacotta up to 3 days ahead and chill, covered. Bring up to room temperature before serving. The ricciarelli biscuits will keep for 3-4 days in an airtight container.

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