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
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.
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.
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.
- 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