Tuesday, 19 July 2016

Coffee Pannacotta with Boozy Chocolate sauce


Its our 'Blogger of the week' time and this week features the founder of our group Kamalika Chakrabarty who blogs from Silence sings. Her theme for this week is Chef's Challenge and each member is supposed to make a dish inspired from their favourite chef. 
A little lost in the beginning, I found my answer in Nigella Lawson's Coffee pannacotta with chocolate sauce shown on Masterchef Australia. The moment I saw it, I knew I was making it. And thus I started with making a homemade version of Coffee liqueur (blogpost coming soon next). As usual, I modified the quantity and adjusted it to 2 servings. The original recipe has a more pouring consistency of the chocolate sauce but I have made mine a little thicker for my plating idea. I designed the plate with a little piece of crunch from a chocolate walnut disc and some chocolate rings. 
This dessert is rich, decadent, extremely delicious and a must try for coffee lovers.


Recipe source: Nigella Lawson 

Ingredients : Serves 2
  • 1/2 cream (I used Amul cream)
  • 2 tbsp sugar
  • pinch of salt
  • 1 tbsp instant coffee powder 
  • 2 tbsp water (for dissolving coffee)
  • 3/4 tsp gelatin powder
  • 1 tbsp cold water (for blooming gelatin)
Boozy Chocolate sauce:
  • 50 gms dark chocolate, chopped
  • 2 tbsp coffee liqueur

Procedure : 

Coffee Pannacotta:
Take 1 tbsp cold water in a small bowl and add gelatin powder to it. Mix well and let it bloom for 5 minutes. The gelatin will become spongy. 
Heat 2 tbsp water in a pan and add the coffee powder. Add sugar and stir till it dissolves. 
On low heat, stir in cream. Add salt. Mix well.
Remove from heat and stir in the gelatin. Mix well so that the gelatin dissolves. 
Sieve the mixture to attain a smooth texture and allow it to cool. 
Pour the mixture in desired bowls and refrigerate for 3-4 hrs or till set. 

Boozy Chocolate sauce :
Take coffee liqueur in a pan and boil it. Add chopped chocolate to it and stir well. Remove to a bowl and allow to cool.

Garnish

Chocolate rings : Melt dark chocolate over a double boiler and spread a spoonful on a sheet of acetate with a spatula. Use a pastry comb to make lines through the chocolate. Roll the acetate sheet gently and secure ends with some cello tape. Allow to cool completely. Remove the cello tape gently and take out the curls carefully. 

Chocolate coated coffee beans : Melt some dark chocolate and dip whole coffee beans in it. Remove on a piece of parchment paper and allow to set.

Chocolate walnut disc : Melt some dark chocolate and spread like a circle on a piece of parchment paper. Roughly crush a walnut and sprinkle on the chocolate. Take a small circular cutter and make an impression on the half set chocolate. Allow to cool completely. Remove carefully to get the chocolate disc.

Plating
Take a spoonful of the boozy chocolate sauce and spread it on the plate with the help of a spoon.
Dip the pannacotta mould in little hot water for few seconds and gently remove the pannacotta. Place it on the plate. 
Insert the chocolate walnut disc and the chocolate rings on the pannacotta. 
Place the chocolate coated coffee beans on the plate.

Note : 
  • You can make a chocolate sauce without the liqueur by substituting it with cream. 
  • Taste the pannacotta before setting in the mould for sweetness and add more sugar if required.
This recipe is part of Kolkata Food Bloggers  ongoing event Chef's Challenge where Kamalika Chakrabarty is the featured blogger of the week who blogs from Silence sings




Happy relishing
Amrita

9 comments:

  1. This got me drooling! It looks exquisite!

    ReplyDelete
    Replies
    1. Hey, thanks...it was a pretty delightful plate of dessert.

      Delete
  2. This got me drooling! It looks exquisite!

    ReplyDelete
  3. Amrita, this is done so well that it looks like a dessert plate of some five star hotel. Perfectly made dessert Amrita :)

    ReplyDelete
    Replies
    1. Hey, thanks Namita. Your appreciation means so much. I am finding a new love in dessert plating and am enjoying the journey.

      Delete
  4. It looks absolutely drool worthy! So creamy!
    Can you please tell me how I can substitute gelatin with agar agar in this recipe?

    ReplyDelete
    Replies
    1. Hello Rama, thank you for dropping by. Usually an equal quantity of agar agar is added. But agar agar needs no blooming and it needs to be added to a little more hotter mixture and it needs no refrigeration to set. It sets at room temperature. Do try and let me know.

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