Vanilla pana cotta with mocha sauce

Method

1. Soak the gelatine in milk and set aside for 5 minutes.

2. Combine the cream, crème fraîche and sugar in a saucepan. Scrape the seeds from the vanilla pod and add to the cream mixture. Bring everything to a simmer, but don't let it boil.

3. Take the pan off the heat and add the soaked gelatine and milk. Stir well to dissolve the gelatine and strain through a very fine sieve. Divide the cream mixture between 4 slightly damp china cups. Chill for at least 6 hours. Preheat the oven to 200C/gas 6.

4. To make the chocolate sauce, put the chocolate and butter in a heatproof bowl and place over a pan of barely simmering water. Stir until melted, before adding the espresso coffee. Leave on one side to cool.

5. For the nougatines; toast the almonds in a hot oven for about 5 minutes, until golden. Dissolve the sugar in the water and boil
until it becomes a light caramel. Add the almonds and bring the pan back to the heat. Cook for a minute before pouring onto a lightly oiled baking tray. Leave to cool slightly before cutting into fancy shapes.

6. To serve; turn out the panna cottas, pour around the sauce and scatter with the caramel and nut shapes.

Comments                        add a comment

For all of us who dislike coffee - what can we use instead??

Ingredients

2 leaves gelatine
2 tbsp Milk
250ml double cream
250ml crème fraîche
2 tbsp caster sugar
1 vanilla pod, split

For the chocolate sauce

300g dark chocolate, 70% cocoa solids
45g unsalted Butter
50ml espresso coffee

For the nougatines

100g flaked almonds
200g caster sugar
50ml water

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