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Tant’ Sannie Melktert Panna Cotta with Coffee Caramel Drizzle

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The finest traditional flavours of Italy and South Africa meeting in a modern dessert that is both decadent and refreshing.

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Panna Cotta

2 sheets of gelatine
300 ml double cream
seeds of 1 vanilla pod (or 1-2 pumps of vanilla bean paste)
115 g castor sugar
100 ml Tant’ Sannie se Melktert liqueur
50 ml buttermilk

Coffee Caramel

200 g castor sugar
4 tsp (20 ml) instant coffee powder, dissolved in 2 Tbsp (30 ml) hot water
40 g salted butter
150 ml double cream

Panna Cotta

Soak the gelatine sheets in a small bowl of cold water for 5 minutes.

Warm the cream, Tant Sannie se Melktert liqueur, vanilla seeds and castor sugar in a pan to a gentle simmer. Stir well to make sure all the sugar has dissolved. Remove from the heat.

When the gelatine is soft, remove it from the water and squeeze out any excess moisture. Add it into the warm cream and stir until dissolved. Stir in the buttermilk. If you have a hand-held blender, whizz the mixture for a few seconds to ensure that the gelatine and buttermilk are well incorporated.

Pass the mixture through a sieve into a jug, and then pour into 4 greased round ramekins or silicone moulds. Place in the fridge and leave to set for at least 4 hours or overnight.

Coffee Caramel

Scatter the sugar over the base of a clean, non-stick frying pan. Place over a medium heat and do not stir. Allow the sugar to melt slowly in the pan until it reaches a dark golden brown.

Once brown, remove from the heat and carefully add the butter to the pan. Then stir in the cream and coffee. If it goes a little lumpy, simply place it back on the heat and allow everything to melt together. Once melted and combined, remove from the heat and allow to cool.

To Serve

Take the panna cotta out of the fridge at least 30 minutes prior to serving, turn over onto a plate – then pour over the cooled coffee caramel and serve immediately.