09 Jul Wild Africa cream panna cotta with butterscotch sauce, espresso cream and seasonal berries
Wild Africa cream panna cotta with butterscotch sauce, espresso cream and seasonal berries
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Print Recipe
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Panna Cotta is an all time summer party pleaser and can be made with any kind of flavour. We flavoured ours with rose and Wild Africa cream and is a perfect end to a lazy summers day.
| Servings | Prep Time |
| 4 people | 30 minutes |
| Passive Time |
| 2 hours or overnight |
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Ingredients
Panna Cotta
- 1/4 cup room temperature water
- 10 grams Gelatine powder (1 sachet)
- 2 cups fresh cream
- 1/4 cup castor sugar
- 10 ml vanilla extract
- 50 ml Wild Africa cream
- 80 ml pink rose syrup
Butterscotch sauce
- 1 tin evaporated milk, chilled
- 1 box instant butterscotch pudding powder
- 50 ml golden syrup
- 50 ml caramel crunch peanut butter
Espresso Cream
- 1 cup fresh cream
- 2 shots freshly brewed espresso, cooled
- 2 tablespoons icing sugar
- 50 ml vanilla extract
Instructions
Panna Cotta
- Sprinkle the gelatine powder over the water and leave to stand for 5 - 10 minutes until the gelatine has sponged. Heat the cream, sugar and vanilla in a sauce pan until the sugar has dissolved. Melt the gelatine in the microwave for 10-20 seconds and add to the cream mixture. Mix through properly to make sure there isn't any lumps. Add the Wild Africa Cream and rose syrup and mix through. Divide the mix into 4 glasses or moulds and place in the fridge to set.
Butterscotch sauce
- Place the evaporated milk and instant pudding in a bowl and whisk until thick. Add the syrup and peanut butter and mix through. Place in the fridge to firm up.
Espresso Cream
- Place the cream in a mixer and whisk until it starts to thicken. Add the icing sugar and whip until stiff peaks. Add the espresso and vanilla and mix until well incorporated.
Assembling your Panna Cotta
- Top the panna cotta with the butterscotch sauce, espresso cream and some fresh seasonal berries and serve immediately.