Coffee pannacotta with hazelnut ricciarelli
- May 2015
- Serves 6
- Hands-on time 30 min, oven time 10-15 min, plus chilling
This Italian coffee pannacotta recipe has everything – creaminess, crunchiness and coffee!
And if you fancy, make some hazelnut ricciarelli (Italian biscuits) to serve alongside.
- 67.8g (32.1g saturated)
- 27.2g (26.2g sugars)
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.
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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