Tuesday 11th August 2020
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Preparation time: 25
Cooking Time: 2 hours, 45 minutes

Panna cotta:
350ml double cream
60ml espresso (reduced by ½)
1 vanilla pod
115ml milk
50g caster sugar
Pinch of salt
2 gelatine leaves (softened)

Espresso granita:
450ml water
100g sugar
1.5oz coffee beans
Coffee liqueur

Coffee sponge:
110g softened butter
110g caster sugar
110g self-raising flour
½ tsp baking powder
2 large eggs
2 tsp instant coffee dissolved in 1tbsp boiling water
Coffee liqueur

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Recipe by Jordan Cordy, Doddington Hall Restaurant

Coffee Panna Cotta, Espresso Granita, Coffee Sponge, Passion Fruit

Reduce coffee with vanilla pods. Heat milk, cream and sugar. Add coffee to cream mixture, add softened gelatine leaves to dissolve and pass through a sieve. Place over ice until almost set and portion into moulds and chill for 3 hours.

To make the espresso granita, boil sugar and water, then add coffee beans. Blitz with a stick blender and simmer for 2 minutes, cover and let cool. Strain through a sieve and add liqueur. Pour into a plastic container and leave in freezer until fully frozen.

For the sponge, cream all ingredients together until smooth, place in a lined cake tin and bake at 180C for 25-30 minutes, let cool. Once cool cut sponge into small cubes and place on a baking tray, drizzle over coffee liqueur and dehydrate in the oven at 60C for 2 hours.

For service, dip panna cotta in hot water to release from mould and turn out onto plate, arrange dehydrated coffee cubes to add texture. Scrape frozen granita with a spoon and add to plate, serve with fresh passion fruit juice/coulis, blackberries and fresh mint leaves.

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