I was in ASDA early last week and picked up one of Mary Berry's new books: Mary Berry's Foolproof Cooking (you can find it HERE on Amazon for the same price - £12.00). I was unaware at the time that it had just been released to coincide with her television show which had premiered the same week. I had obviously missed it so I popped home and searched for it on iPlayer and watched it!
I have to say that I love Mary Berry - I don't know why. Ever since I got hooked on the Great British Bake Off - I just can't stop watching her. Her style of cooking I suppose reminds me of my Nana and that makes me feel all warm and fuzzy inside.
On the first episode she made Latte Panna Cotta with Peanut Brittle which may sound really complicated but in actual fact it was a breeze (if slightly dangerous - hot, boiling sugar I'm getting at) so let us begin ...
Ingredients (for panna cotta):
Sunflower oil (for greasing)
2 tbsp instant coffee granules
2 tbsp boiling water
900ml single cream
75g caster sugar
7 leaves of gelatine
Ingredients (for hazelnut brittle):
150g caster sugar
100g toasted chopped hazelnuts
Method:
1. You will need eight (5fl oz) timbale moulds or similar-sized ramekins. Line a baking sheet with baking paper and grease the moulds with sunflower oil.
2. First make the panna cotta. Measure the coffee granules into a mug, pour in the boiling water and stir until dissolved. Pour the cream into a saucepan, add the sugar and heat over a low heat, stirring gently, until the sugar has dissolved. Do not allow the mixture to boil. Pour in the coffee and stir before setting the cream mixture aside to cool for 5 minutes.
3. Place the gelatine leaves in a bowl of cold water and leave to soak for 5 minutes. Remove the leaves and squeeze well, then add to the warm coffee cream and stir until dissolved. Pour the mixture evenly into the moulds and transfer to the fridge to set. Chill for a minimum of 3 hours or until firm but with a slight wobble in the centre.
4. Next make the brittle. Measure the sugar and 100ml (3 1/2 fl oz) water into a stainless-steel saucepan. and stir over a medium heat until the sugar has dissolved. Remove the spoon from the pan and allow the mixture to boil over a high heat, without stirring, until the syrup is a pale caramel colour.
5. Add the toasted chopped hazelnuts and swirl the pan to coat the nuts in the caramel. Immediately pour onto a prepared baking sheet and leave to go cold and set hard. (Take care while it is still hot.) Once cold, chop into rough pieces.
6. To serve, dip each timbale mould into warm water to loosen the edges, invert on to a place and scatter with the hazelnut brittle. Serve immediately.
Tips from John (as if I'm good or anything)
> I bought my timbale moulds from Nisbets (the catering company).
> Don't use too much sunflower oil when greasing.
> If you want a weaker tasting panna cotta then use only 1 tbsp coffee granules.
> The sugar dissolved very quickly in the cream so be careful.
> You want to try and get every bit of water out of the gelatine so squeeze, and then squeeze again!
> Mary says that you must not use a non-stick pan or the caramel won't change colour.
> The sugar does take some time to change from clear to caramel so don't panic like I did!
> As soon as the sugar starts to change colour take it off the heat as if you leave it too long it'll burn.
> You can toast the hazelnuts or you can actually buy little bags of already chopped and toasted hazelnuts from the supermarket.
> Oh the brittle is good on its own as a snack :D
Let me know in the comments below if you have tried panna cotta before?
