Panna Cotta with Arpeggio Ganache
We have collaborated with New Zealand chef Ben Bayly to create distinct coffee recipes. Discover the unforgettable taste of Arpeggio in Ben Bayly’s Panna Cotta with Arpeggio Ganache
"Panna cotta is classic Italia! In this recipe we liven it up with Nespresso’s iconic Arpeggio with a hidden surprise - coffee and chocolate balls, served with a warm coffee glaze and vanilla ice cream. Deliziosa!"
— Ben Bayly, Chef.
Here is what you need
Ingredients
- Cream 200 ml
- Milk 160 ml
- Egg Yolk 80 ml
- White Sugar 40 g
- Dark Chocolate 290 g
- Gelatin Sheets 5 g
- White Sugar 175 g
- Cream 500 ml
- Milk 500 ml
- Vanilla Pod's Scrape 2 Unit
- White Sugar 250 g
- Gelatin Sheets 12 g
Let's make it!
Panna Cotta with Arpeggio Ganache
-
Step
01
Method for the Panna Cotta
• 500ml Cream
• 500ml Milk
• 2x Vanilla Pods
• 250g Sugar
• 12g Gelatine Leaves or 6 Leaves (bloomed in cold water)
1. Warm the cream and the milk to 85 degrees Celsius.
2. Add the vanilla, the sugar and the gelatine and mix.
3. Cool the panna cotta in the fridge until cool but not set. -
Step
02
Method for the Arpeggio Ganache
• 200ml Cream
• 160ml Milk
• 2x 40ml Espresso extractions of Arpeggio
• 80ml Egg Yolk (room temperature)
• 40g Sugar
• 290g Dark Chocolate
•5g Leaves Gelatine (bloomed in cold water)
1. Place cream, milk & coffee into a pan and warm to 85 degrees Celsius.
2. Pour the hot mixture into a blender, carefully turn the blender onto a low setting and add the yolks and sugar.
3. Add in chocolate and gelatine and blend until smooth.
4. Place in the fridge to set.
5. Roll into 50g balls and freeze. -
Step
03
Method for the Coffee Glaze
• 50ml water
• 175g sugar
• 3 x 40ml Espresso extractions of Arpeggio, topped off with 130ml of hot water
1. Bring the sugar, and 50mls water to a light caramel.
2. Whisk in the coffee, being careful as the caramel may splash.
3. Reduce until thick. -
Step
04
To Assemble
1. Line six coffee cups with cling film.
2. ¾ fill the coffee cups with the cooled, but not set panna cotta.
3. Drop the frozen ball into the panna cotta mix.
4. Refrigerate overnight.
5. Demould the panna cotta onto a plate.
6. Serve with your favourite vanilla ice-cream.
7. Pour over the warm Arpeggio glaze.
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Materials
- Blender
- Spatula
- View Espresso Glasses
Recommended Nespresso coffees
Ingredients
- Cream 200 ml
- Milk 160 ml
- Egg Yolk 80 ml
- White Sugar 40 g
- Dark Chocolate 290 g
- Gelatin Sheets 5 g
- White Sugar 175 g
- Cream 500 ml
- Milk 500 ml
- Vanilla Pod's Scrape 2 Unit
- White Sugar 250 g
- Gelatin Sheets 12 g
Inspirations
Let's make it!
-
Step 01
Method for the Panna Cotta
• 500ml Cream
• 500ml Milk
• 2x Vanilla Pods
• 250g Sugar
• 12g Gelatine Leaves or 6 Leaves (bloomed in cold water)
1. Warm the cream and the milk to 85 degrees Celsius.
2. Add the vanilla, the sugar and the gelatine and mix.
3. Cool the panna cotta in the fridge until cool but not set. -
Step 02
Method for the Arpeggio Ganache
• 200ml Cream
• 160ml Milk
• 2x 40ml Espresso extractions of Arpeggio
• 80ml Egg Yolk (room temperature)
• 40g Sugar
• 290g Dark Chocolate
•5g Leaves Gelatine (bloomed in cold water)
1. Place cream, milk & coffee into a pan and warm to 85 degrees Celsius.
2. Pour the hot mixture into a blender, carefully turn the blender onto a low setting and add the yolks and sugar.
3. Add in chocolate and gelatine and blend until smooth.
4. Place in the fridge to set.
5. Roll into 50g balls and freeze.
-
Step 03
Method for the Coffee Glaze
• 50ml water
• 175g sugar
• 3 x 40ml Espresso extractions of Arpeggio, topped off with 130ml of hot water
1. Bring the sugar, and 50mls water to a light caramel.
2. Whisk in the coffee, being careful as the caramel may splash.
3. Reduce until thick.
-
Step 04
To Assemble
1. Line six coffee cups with cling film.
2. ¾ fill the coffee cups with the cooled, but not set panna cotta.
3. Drop the frozen ball into the panna cotta mix.
4. Refrigerate overnight.
5. Demould the panna cotta onto a plate.
6. Serve with your favourite vanilla ice-cream.
7. Pour over the warm Arpeggio glaze.