Tiramisu’ Panna Cotta with Coffee sauce

We are putting a twist on a dessert classic by making Tiramiso Panna Cotta

For the Panna cotta

1/3 cup warm water
3½ teaspoons powdered gelatine
1 cup cream
1 cup castor sugar
1 teaspoon vanilla extract
1 cup cocoa powder
1 cup full cream milk
1 cup mascarpone
6 sponge fingers

For the Coffee sauce
50g unsalted butter
½ cup Muscovado sugar
½ cup cream
pinch of salt
2 shots of espresso

For the Panna Cotta

Place the water in a small bowl, sprinkle over the gelatine and stir to combine. Set aside for 5 minutes or until the gelatine has been absorbed. Place the cream, sugar, vanilla, milk and cocoa powder in a medium saucepan over medium heat and stir to combine. Bring to the boil, stirring frequently, add the gelatine and stir to combine. Option 1 -Remove from the heat and stir through the mascarpone. Option 2 - Remove from the heat and spoon over Mascarpone once the Panna Cotta has set. Strain into a bowl or jug and pour the mixture into desired molds. Refrigerate for 3–4 hours or until set. Turn out onto plates to serve with coffee sauce and crumble over biscuits.
For the coffee saucePlace the butter, coffee and Muscovado sugar in a medium heated saucepan.  Once the butter and sugar has melted, add the cream and boil for 4 minutes. Finish with a pinch of salt and cool.

Shop the ingredients online at woolworths.co.za