Ben Bayly’s Panna Cotta With Arpeggio Ganache

Nespresso Italiana Recipe by Ben Bayly - Panna Cotta

Makes

6 portions

Preparation

90 mins plus chilling overnight

Equipment needed:

Nespresso Coffee Machine, 3 small saucepans, Thermometer, Blender, Spatula, 2 bowls, Oven tray, Baking paper,​ Mixer with whisk attachment , 6 espresso tulip coffee cups, Plastic wrap

Ingredients

FOR THE PANNA COTTA
500ml creams
500ml milk
2 vanilla pods
250g sugar
12g gelatine leaves (bloomed in cold water)
FOR THE NESPRESSO GANACHE
200ml cream
160ml milk
2 x 40ml Arpeggio espresso extractions
80ml egg yolk (room temperature)
40g sugar
290g dark chocolate
5g gelatine leaves (bloomed in cold water)
FOR THE NESPRESSO GLAZE
175g sugar
3 x 40ml Arpeggio espresso extractions, topped with 130ml hot water.

Panna cotta is classic Italia! In this recipe we liven it up with Nespresso’s iconic Arpeggio in a hidden surprise – coffee and chocolate balls and served it with a warm Arpeggio glaze and vanilla ice cream. Deliziosa!

Back to: Discover inspiration in every cup with Ispirazione Italiana by Nespresso.

Instructions

1.PANNA COTTA
2.Combine cream and milk in the pan to 85º.
3.Add the vanilla, sugar and gelatine and mix.
4.Pour the panna cotta into a bowl and chill until cool but not set.
5.NESPRESSO GANACHE
6.Combiner the cream, milk and Arpeggio in a pan and warm to 85º.
7.Pour the hot mixture into a blender, turn to a low setting, then add the yolks and sugar, followed by the chocolate and gelatine.
8.Blend until smooth.
9.Pour into a bowl and chill in the fridge until set.
10.Once the ganache has set, roll it into 50h balls. Place these on an over tray lined with baking paper and freeze.
11.COFFEE GLAZE
12.Heat the sugar, and 50ml water until light caramel colour.
13.Whisk in the Arpeggio, taking care as the caramel may splatter as you add in the coffee
14.Reduce until thick.
15.TO ASSEMBLE
16.Line coffee cups with plastic film.
17.Fill the cups to three-quarters with the panna cotta.
18.Drop the frozen ball into the panna cotta mix.
19.Refrigerate overnight.
20.Demould each panna cotta onto a plate.
21.Serve with your favourite vanilla ice-cream.
22.Pour over the warm Arpeggio glaze.
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