Panna Cotta with Arpeggio Ganache

Makes 6 portions
Prep time: 90 minutes
Chill Overnight

Courtesy of Nespresso & Ben Bayly.

Arpeggio ganache

• 200ml cream
• 160ml milk
• 2 x 40ml Espresso extractions Arpeggio
• 80ml egg yolk (room temp)
• 40g sugar
• 290g dark chocolate
• 5g leaves gelatine (bloomed in cold water)

1. Place cream, milk and Arpeggio into a pan and warm to 85 deg C.
2. Pour the hot mixture into a blender, carefully turn the blender onto a low setting and add the yolk and sugar.
3. Add in chocolate and gelatine and blend until smooth. Place in the fridge to set. Roll into 50g balls and freeze.

Arpeggio Glaze

• 50ml water
• 175g sugar
• 3 x 40ml Espresso extractions Arpeggio, topped off with 130ml of hot water

1. Bring the sugar, and 50ml water to a light caramel.
2. Whisk in the Arpeggio, being careful as the caramel may splash. Reduce until thick.

Panna Cotta

• 500ml cream
• 500ml milk
• 2x vanilla pods
• 12g gelatine leaves or
• 6 leaves (bloomed in cold water)
• 250g sugar

1. Warm the cream and the milk to 85 deg C. Add the vanilla, sugar and gelatine, and mix.
2. Cool the panna cotta in the fridge until cool but not set.

To Assemble

1. Line six coffee cups with cling film. 3/4 fill the cups with the cooled, but not set panna cotta.
2. Drop the frozen ball into the panna cotta mix. Refrigerate overnight. Demould the panna cotta on to a plate.
3. Serve with your favourite vanilla ice-cream. Pour over the warm Arpeggio glaze and serve with a cup of Arpeggio.