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Last Updated Wednesday December 07 2016 02:08 PM IST

Coffee panna cotta with caramel topping

Ahana Rahin
Pastry Chef
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A smooth panna cotta pudding with a streak of coffee. And this can be made with very less ingredients and even less of an effort. The caramel renders a favourable twist to the pudding with cranberries and pistachios bringing in the tang. Sit back and enjoy this one!

Ingredients

100ml milk

100ml Amul fresh cream

35gm sugar

1 tsp coffee powder

1 sheet gelatine (if no sheet gelatine,use 5gm powdered gelatine soaked in 1½ tbsp water)

Water, to soak gelatine sheet

Pistachios (skin peeled off) and dried cranberries, to decorate


For caramel


50gm sugar

50gm Amul fresh cream

Preparation

Mix together milk and cream using a hand blender, so that there are no clumps

Simmer the above mixture in a saucepan and gradually add in the sugar and coffee powder

Mix in well so that all the ingredients are well combined

When the mixture starts simmering, soak the gelatine sheet in water for a minute and squeeze out the excess water from it

Add in the soaked gelatine to the milk mixture and mix in well until the gelatine has completely dissolved in the mixture

Take the saucepan out of the heat and sieve the mixture. Let it cool

Then pour the mixture into the moulds/glasses and refrigerate for 1-2 hours

To make the caramel, brown the sugar in a pan until golden in colour, and gradually stir in your fresh cream

Continue stirring until a golden brown caramel sauce is obtained

Pour the caramel sauce on the set panna cotta. Decorate with pistachios and cranberry and serve cold

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