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First Choice: Panna Cotta

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Made from sweetened cream and thickened with gelatin, was infused with coffee and vanilla. It was served with a berry coulis and a shot of Frangelico on the side.

The Berry Coulis - ingredients

• Berries - Choice of strawberries, blueberries, boysenberries, and raspberries, blackberries, pitted cherries, or cranberries!

• Lemon Juice - Feel free to add a few rasps of lemon zest to the mix

• Sugar

 

Method

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1. Add the mixed berries, sugar, and lemon juice to a saucepan and bring to a simmer over medium-high heat.

2. Once the mixture is bubbling, turn it down to medium heat. Continue to simmer for about 8-10 minutes until the berries have broken down and softened.

3. Transfer the mixture to a high-speed blender or food processor and pulse until it reaches a smooth sauce consistency.

4. Place a fine-mesh sieve on top of a large mixing bowl and pass the mixture through to remove any seeds from the berries.

5. Pour the homemade coulis sauce into a jar or container and allow it to cool to room temperature before sealing it airtight.

 

The Panna Cotta - Ingredients

• Milk: Full Cream / Whole Milk.

• Cream: Thickened / Heavy Cream that contains at least 30% fat.

• Sugar: caster sugar or fine white granulated sugar.

• Coffee: 1 shot Espresso

• Gelatine: Powder dissolved in a cold water.

• Method

1. Place the milk, cream, sugar and a cooled shot of espresso in a small saucepan. Whisk well to combine.

2. Turn on medium-low heat and bring to a simmer. Keep on whisking until the coffee is fully integrated Once it starts to simmer, remove from the heat.

3. You don't need to boil the liquid here as gelatin melts at around 40 degrees Celsius.

4. In the meantime, prepare the gelatin mixture: sprinkle the gelatin powder in a small bowl and add 1 to 2 tablespoons of very cold water. Stir well to combine, then set aside until it sets into a thick paste.

5. Away from the heat, add the gelatin to the cream mixture and whisk really well until it is completely dissolved.

6. If using gelatin leaves, place them in a bowl with very cold water before starting to make the panna cotta. Once the liquid is hot, press the leaves between your hands over the sink to strain and remove as much water as possible.

7. Pour the coffee panna cotta mixture into a large jug through a thin-mesh sieve to remove any air bubbles.

8. Pour the panna cotta into your preferred dessert cups, glasses, ramekins or serving dishes.

9. Place in the fridge to chill for at least 3 hours, preferably overnight. The panna cottas should be fully set but remain wobbly.

10. You can serve the coffee panna cotta with a little whipped cream, icing sugar, and instant coffee powder on top.

11. Add the berry coulis

12. Serve with a shot of Frangelico 

 

 

Second choice, Profiteroles, 

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Profiteroles, consisted of crispy hollow pastry balls filled with chocolate, whipped cream, custard, and pastry cream, accompanied by Sambuca. Finally, her third choice was Torta della nonna, a sweet pastry base filled with lemon and vanilla-scented custard. It was topped with a thin layer of pastry and crunchy pine nuts, served with Limoncello.