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| Celtic Radio Community > Scottish Recipes > Mocha Panacotta |
| Posted by: Catriona 12-May-2004, 07:20 AM |
| Simple coffee puddings These are quite rich, so make in small ramekins 500 ml carton of double cream 2 tablespoons of strong espresso coffee 3 oz of a good quality plain dark chocolate, chopped into small pieces 1.5 leaves of gelatine 2 oz sifted icing sugar (I think that's confectioner's sugar in the US) A little extra icing sugar and some cocoa powder to dust the top of the puddings before serving. And a little coarsely grated chocolate for the finishing touch. Heat half the cream in a saucepan with the espresso cofee. When it starts to steam (but not boil) remove from the heat and add the broken chocolate. When the chocolate has dissolved, add the gelatine leaves and set aside until it has totally dissolved and the cream is beginning to set. Meanwhile, whisk the remaining cream, add the icing sugar and fold into the setting chocolate cream. (it is easier to fold the 'thinner' mixture of the two, into the 'thicker' one... I find it's usually the cream/sugar mix that is thicker). Pile mixure into ramekins, cover with clingfilm and put in 'fridge to set. Just before serving dust the tops wtih a mixture of cocoa powder and a little icing sugar, and then sprinkle with a few 'curls' of grated chocolate. |
| Posted by: barddas 12-May-2004, 07:37 AM |
| I think these will make, Jody a very happy woman, indeed. |
| Posted by: Catriona 12-May-2004, 07:44 AM |
| So easy to make, too! Glad you like the recipe, Jason. |
| Posted by: susieq76 26-Aug-2004, 11:43 AM | ||
Catriona - 1st, can you adopt me?! You have got to be an excellent cook!  2nd - what are leaves of gelatin? I have asked a friend of mine from England, and she has not heard of this.  |
| Posted by: Wolverine 09-Sep-2004, 06:20 AM |
| Hello there! I have found out what all the ingredients are in the netherlands, except the 500 ml of double cream. Is there a different explanation for the double cream. On the internet I found a couple of cheeses, which they call a double cream cheese. Or is it just very fat milk? Would you be so kind to tell me this? With kind regards, Floris |
| Posted by: Wolverine 10-Sep-2004, 08:08 AM |
Well I now know what I needed, never thought about the whipped cream thingie...  So now I know... But I do have a question, however... Or rather two... 1 after you add the chocolat you still warm it? 2 If the pudding is to thin, did I add too little gelatine? With kind regards, Floris |