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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep44 - Vanilla Panna Cotta with Espresso Jelly and Crostoli


Team Name: Anna & Jordan

Prep: 1hour +Setting

Cook: 20mins

Serves: 4

 

INGREDIENTS

 

PANNA COTTA 250ml whole milk 1 ½ tsp powdered gelatine 250ml pure cream 55g caster sugar 1 tsp vanilla bean paste

 

ESPRESSO JELLY 300ml boiling water 50g brown sugar

4 tsp instant espresso powder ¾ tsp powdered gelatine

 

CROSTOLI

450g plain flour 110g caster sugar pinch salt finely grated zest of 1 lemon

finely grated zest of 1  orange

60ml water

60ml brandy 1 tbs white vinegar 2 small eggs

1 egg yolk vegetable oil, for deep frying sifted icing sugar, to dust

 

METHOD

  1. To make panna cotta, place milk in a saucepan. Sprinkle over gelatine and set aside for 10 minutes.
  2. Place saucepan over a low heat, stirring, until warm and gelatine has dissolved. Stir in remaining ingredients until sugar has dissolved and mixture is hot, but not boiling.
  3. Cool 5 minutes and then strain into serving glasses. Cool to room temperature. Refrigerate until cold and set.
  4. To make espresso jelly, stir the water, sugar and coffee powder in a jug until dissolved and combined. Sprinkle over gelatine and stir until dissolved.
  5. Cool slightly and then pour into serving glasses over panna cotta layer. Refrigerate until set.
  6. To make crostoli, place flour, sugar, salt and zest in a stand mixer fitted with a dough hook. Mix briefly to combine. Add combined water, brandy, vinegar, eggs and yolk. Mix to form a dough. Briefly knead on a lightly floured surface until smooth. Cover in plastic wrap and set aside to rest for 45 minutes.
  7. Cut off a quarter of the dough and roll out on a lightly floured surface into a rectangle that will fit your pasta machine.
  8. Pass dough through pasta machine on widest setting. Continue passing through machine, increasing settings and dusting with flour in between rolls to prevent sticking, until you reach the final setting and dough is about 2mm thick.
  9. Using a fluted cutter, cut into 3cm wide strips (about 15cm long).
  10. Deep fry crostoli, turning half way through, until golden and crisp. Drain on absorbent paper. Dust with sifted icing sugar.
  11. Serve panna cotta with crostoli.

 

TIPS

  • Crostoli are light, crispy fried strips of pastry, flavoured with citrus and brandy. Also great served with coffee or a digestif.

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