Pannacotta is a lovely classic Italian dessert. Try to serve it affogato style – with a shot of espresso – and impress your friends and family.
Ingredients:
4 gelatine leaves
500ml double cream
200ml semi-skimmed milk
4 tbsp sugar
Zest of 1 orange
2 tbsp Irish cream liqueur (optional)
2 double espressos, freshly made
Soak the gelatine in a bowl of cold water for 5 minutes. Meanwhile, put the cream, milk, sugar, orange zest and Irish cream liqueur in a pan together. Gently bring to the boil, stirring occasionally, then remove from the heat and set aside.
Remove the gelatine leaves from the bowl and squeeze out any excess water. Add them to the pan with the cream mixture and stir until dissolved.
Divide the mixture between six glasses, place them in the fridge and leave to set for about four hours.
When ready to serve, make the double espressos and pour a little over the top of each glass of pannacotta.
Serve right away.
Jurgita Vaskel is a food blogger. Visit her blog at duonosirzaidimu.wordpress.com
