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Recipe by olive magazine

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1. Brush six 150ml pudding moulds or up to 10 smaller glasses with a little sunflower oil.
2. To make the vanilla pannacotta, put the milk and cream in a saucepan. Add the vanilla pod and sugar. Bring slowly to the boil, then remove from the heat.
3. Sprinkle the gelatine over and stir until the gelatine has completely dissolved. Leave to cool and infuse with the vanilla. Strain through a fine sieve into the pudding moulds. Leave until cold and starting to thicken (this will take about 45 minutes in the fridge).
4. To make the espresso swirl, put the brown sugar into a small pan, add 250ml water and bring to the boil. Continue to boil until the syrup has reduced by half. Remove from the heat, add the espresso powder and gelatine and stir until the gelatine has dissolved.
5. When the vanilla mix has thickened (chill it), drizzle the espresso syrup into each mould, then swirl the two mixes together using the handle of a teaspoon. Chill for at least 2 hours or until set.
6. To serve, quickly dip the moulds into a bowl of hot water and turn out onto serving plates.

Per serving

472 kcalories, protein 5.3g, carbohydrate 29g, fat 3.8 g, saturated fat 20.6g, fibre 0g, salt 0.13 g

Latest comments and suggestions

• bracken

  26 February 2008

  bracken commented on this recipe

  Hi, I would like to make this but before i purchse the ingredients please could someone confirm the following: the recipes says 2 PINTS of instant espresso coffee powder. It sounds alot, is this right?? Many thanks Mandy

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• toriajd

  09 April 2008

  toriajd commented on this recipe

  Hi I,m no expert, but at a guess would recommend 2 tsp, as expresso powder is very strong. Try making some up with hot water and the sugar you may want to use more or less depending on your tastes.

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• Jonathan1

  14 April 2008

  Jonathan1 rated and commented on this recipe

  

  I had a go at this recipe it was very good and easy to follow. However one thing to look out for is to make sure the gelatine powder is fully dissolved otherwise the mixture can become lumpy. One other thing I had no espresso powder and could not find so I made some coffee in my cafetiere added the sugar reduced it down then added the gelatine.

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• bakingbee

  16 May 2008

  bakingbee rated and commented on this recipe

  

  This was a lovely recipe, but make sure you strain the espresso mixture before you put it into the the cream mixture - I didn't and the gelatine went a bit lumpy (I think I added the gelatine when the sugar and water mixture was too hot?). Also, it took much longer than 2 hours to firm up, so I'd recommend making it a day in advance so it can chill overnight.

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Ingredients

• sunflower oil
• 375ml full-fat milk
• 375g double cream
• 1/2 vanilla pod
• 100g caster sugar
• 2 tsp powdered gelatine

ESPRESSO SWIRL

• 3 tbsp light brown sugar
• 2 pint s instant espresso coffee powder
• 1 tsp powdered gelatine

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Difficulty and servings

Makes 6-10

Preparation and cooking times

Ready in 45 minutes + setting

Ingredients

• sunflower oil
• 375ml full-fat milk
• 375g double cream
• 1/2 vanilla pod
• 100g caster sugar
• 2 tsp powdered gelatine

ESPRESSO SWIRL

• 3 tbsp light brown sugar
• 2 pint s instant espresso coffee powder
• 1 tsp powdered gelatine

Per serving

472 kcalories, protein 5.3g, carbohydrate 29g, fat 3.8 g, saturated fat 20.6g, fibre 0g, salt 0.13 g

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