Coffee panna cotta with stollen ice cream
Ingredients
for 4 person
30 g | coffee beans (e.g. Fine Food Hawaiian Kona Coffee) |
6 dl | single cream |
2 tbsp | sugar |
4 leaf | gelatine, immersed in cold water for approx. 5 mins., drained |
100 g | Christmas stollen (e.g. Fine Food stollen form Dresden), finely chopped |
2 tbsp | amaretto |
250 g | Fior di Latte ice cream (e.g. Fine Food Gelato Fior di Latte) |
½ tsp | green tea (e.g. Fine Food Sencha) |
2 tbsp | hazelnut (e.g. Fine Food Nocciola Piemonte IGP), coarsely chopped |
2 | fig, thinly sliced |
How it's done
Coffee cream
Add the coffee beans to the cream, cover and leave to infuse in the fridge for approx. 8 hrs. or overnight.
Panna cotta
Pour the cream through a sieve into a pan, bring to the boil with the sugar. Reduce the heat, simmer for approx. 10 mins. (yields approx. 550 ml). Stir the gelatine into the hot cream, pour through a sieve into a measuring cup, pour into the prepared moulds, leave to cool. Cover and leave to set in the fridge for approx. 6 hrs. or overnight.
Ice cream
Mix the stollen and amaretto in a stainless steel bowl. Add the ice cream, stir briefly using the whisk on a hand mixer to create a homogeneous mass. Cover and freeze the mixture for approx. 2 hrs.
To serve
Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the ramekins in warm water and turn out the panna cotta onto plates. Serve with the ice cream, green tea, nuts and figs.
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