Summer classics with a caffeine kick
At this time of year with sunny days and warm evenings, it is nice to be able to offer a chilled dessert that isn’t icecream-based (though, that’s not to say I don’t love icecream). Today’s recipes have a coffee component that makes them rich and satisfying, and summer light.
The first is an elegant espresso panna cotta, topped with a thin layer of chocolate and a couple of grunty chocolate coffee beans. It tastes as good as it looks, and makes a great summer dinner party dessert.
The second offers a caramel coffee twist on the classic Eton mess. The caramel gives the coffee a luscious depth, while the almonds and meringue provide texture and the berries a little fruity hit.
These desserts take hardly any time to throw together but make perfect treats to serve up after a weekend barbecue – entertaining made super-easy! Makes: 6 Preparation: 20 minutes Cooking: 5 minutes
460ml cream 300ml whole milk
cup brown sugar
2 tablespoons instant espresso coffee granules 120g dark chocolate, chopped
4.5 x gelatine leaves, soaked in cold water (I used Equagold leaves, total equivalent to 9g of powder)
12 chocolate coffee beans
Put 400ml of cream and the milk, sugar and instant coffee granules into a saucepan and bring to a simmer over a gentle heat. Simmer, stirring for five minutes until the sugar is dissolved. Add 70g of the chocolate then take off the heat. Leave to sit for one minute then whisk to incorporate the chocolate.
While the cream and milk mixture is simmering, put the gelatine leaves in a bowl, cover with cold water and soak for four to five minutes or until soft. Remove and squeeze out the excess water.
Add the gelatin leaves to the cream mixture and whisk until the gelatine has completely dissolved.
Pour the panna cotta into desired serving glasses and place in the fridge to set up for at least six hours or overnight. The panna cotta will separate into lighter and darker layers.
Heat the remaining cream in a microwave-proof jug for 40 seconds. Drop in the remaining chocolate, leave to sit for one minute then whisk until smooth. (Heat for another 20 seconds if necessary). Leave the chocolate sauce to cool for five minutes then divide between the set panna cottas.
Chill for half an hour then serve, topped with chocolate coffee beans. Makes: 4-5 Preparation: 15 minutes Cooking: 1 minute
1 cup cream
cup caramel condensed milk
1 tablespoon instant espresso coffee granules 50g store-bought meringues cup lightly toasted sliced almonds
cups blackberries or raspberries 1
Whip the cream to medium peaks in a large bowl. Heat the caramel condensed milk and instant coffee granules together in a microwave-proof bowl for 30 seconds.
Whisk well then heat for a further 30 seconds in the microwave. Whisk again until the condensed milk is smooth and the coffee is dissolved. Refrigerate for 30 minutes.
Fold the cream and condensed milk mixtures together. Crumble of the meringue into the mixture and add of the almonds. Fold together then plop the mixture into four to five serving glasses (dependant on serving size). Chill for one hour or up to overnight.
To serve, divide the berries between the glasses, crumble over the remaining meringue, and sprinkle with the remaining almonds.