Tom Browns Brasserie

Tom Browns Brasserie Recipe of the Month - Mocha Panna Cotta
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Recipe of the Month

Mocha Panna Cotta with Blood Orange Coulis

 

 

Ingredients (to make 4-6 portions):

Mocha Panna Cotta

  • 5 Egg Yolks

  • 65g Caster Sugar

  • 250ml Double Cream

  • 30ml Brandy

  • 125g Dark Chocolate

  • 1/2 Vanilla Pod

  • 15ml Strong Coffee

  • 2 Gelatine Leaves

Blood Orange Coulis

  • Juice of 4 Blood Oranges

  • 100ml Water

  • 75g Sugar

Method: Panna Cotta

  1. Whisk egg yolks, sugar & vanilla pods until creamed.

  2. Melt chocolate with the brandy in a container over boiling water.

  3. Once melted, leave to cool.

  4. Soften gelatine leaves (in small amount of warm water).

  5. When chocolate has cooled, add cream, coffee & soft gelatine.

  6. Pour mix into moulds for setting in fridge (2/3 hours).

  7. Best in individual Aluminium Dariol Moulds. Blow torch Or heat over gas hob just to release from mould - DO NOT MELT.

Method: Coulis

  1. Put the juice of blood oranges, 100ml of water & 75g sugar in a pan

  2. Boil for 5 mins.

  3. Leaves to cool.