for 4 people

Coffee cream

30 g	coffee beans (e.g. Fine Food Hawaiian Kona Coffee)
6 dl	single cream

Panna cotta

2 tbsp	sugar
4 leaves	gelatine, immersed in cold water for approx. 5 mins., drained

Ice cream

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)

To serve

½ tsp	green tea (e.g. Fine Food Sencha)
2 tbsp	hazelnuts (e.g. Fine Food Nocciola Piemonte IGP), coarsely chopped
2	figs, 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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