Wednesday, September 19, 2012

Coffee Pannacotta with Espresso Jelly

Waking up and smelling the coffee © Cookaroo
So, I've just started a new job. There was nothing wrong with my old one, except I was feeling quite saturated there. This job, came as a blessing, and now that I've been around for a few days, all I can feel is pure gratitude.

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
Serves 4

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


Directions

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

11 comments:

  1. having changed jobs myself( and I was really frustrated in the last one)..i feel a resonance in the words you penned down...

    http://sushmita-smile.blogspot.in/

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  2. Hey congrats on your new job especially since you like it, its a blessing!
    Love this recipe.. very different and innovative!

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    Replies
    1. Thank you Gauri, yes I really like my jon. Such a blessing I tell you. Such a blessing

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  3. Thats a beautiful looking espresso. And congratulations on your new job !!

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  4. Love it...

    http://vegetarianmedley.blogspot.com/

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  5. Congrats on your new job. This one is timely. Why? I was planning to make pannacotta.:)

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    Replies
    1. hahahaa, then you must see if this works for you

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  6. coffe bug has bitten since I had that coffee ice cream at Cafe G...and this one is inspiring me to cook something soon...congrats for your new job

    ReplyDelete

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