|Waking up and smelling the coffee © Cookaroo|
So I want to take a moment here and say, thank you God. Thank you for not letting me give up when I was feeling completely helpless. Thank you for just not giving up on me.
It's been a turbulent year, but this blog has given me some focus, some purpose. And I am grateful for that too. And right now, as I type this out, I can feel myself getting to a better place. And so, I thank you.
So this is my peace offering to God. I think I've woken up and smelt some coffee. And I wanted to show how. I wanted to post this recipe on Monday, because, you know, I like to start with something sweet every week, makes the Monday blues, well almost pink. But I suppose I had to do this this way.
There were two reasons, that this dessert was made. One, I had a glut of cream leftover after I had made Yogurt Pannacotta with Orange Blossom Syrup which was for my Guest Post at Priya's blog Bon Appetit. Two, I had lots of Espresso Preserve which wanted to incoporate into a dessert. And three, well I was sick of chocolate.
I found that I had only two teaspoons of instant cofffee at home. Not enough for a cake, not enough to make cold coffee either. But it was enough to make a dessert that could offset the Espresso Preserve. Pannacotta - or cooked cream is one of the easiest desserts to make. And I always make mine with agar agar (china grass) because I like it not very gelatinous but creamy and smooth. Plus it's also good for vegetarian. And as it turned out, the coffee was enough four servings.
The awesome thing with pannacottas (all sorts) are that they are super quick to make and there's very little assembly required at serving time. So if you have people coming over in the evening, this can be made at breakfast time, forgotten about it and then promptly served.
While the coffee pannacotta was very mild when I made it, it developed a sort of intensity overnight. And the espresso jelly matched it perfectly.
And just like my warning yesterday, this is also just for coffee addicts :)
|Coffeed © Cookaroo|
Coffee Pannacotta with Espresso Jelly
For the pannacotta
1 1/2 cup low fat cream
6 tblsp sugar
1 cup milk
2 tsp coffee
4 tsp agar agar
12 tsp Espresso Jelly
1. Heat milk, cream and sugar together, till the sugar dissolves
2. Add the coffee and the agar agar. Stir till they are both well-incorporated
3. Strain and pour into ramekins. Let it set for 8 hours or up to 24 hours
4. Pour 3 tsp of espresso jelly over each ramekin. Let it sit for 10 minutes before serving.
|Coffee bean no tea leaf © Cookaroo|