CONDENSED MILK & COFFEE PA N N A C O T TA S Get ahead Make the day before. Keep the praline in an airtight container at room temperature. Chill the panna cottas and syrup. Makes 6 Takes 30 mins plus cooling and setting Cost per serve 72p
hazelnuts, then pour onto a plate or board lined with nonstick baking paper. Leave to cool and harden completely, then roughly chop. 5 To remove the panna cottas from the moulds, very briefly plunge the outsides into warm water, then turn out. Pour over the coffee syrup and sprinkle with the praline to serve. Each panna cotta contains Energy
6½ gelatine leaves 240ml hot strong coffee 50g caster sugar 397g tin condensed milk 400ml whole milk For the syrup 150ml hot strong coffee 30g caster sugar For the hazelnut praline 70g caster sugar 50g blanched hazelnuts, roughly chopped
1 Put 2 gelatine leaves in a bowl of water to soften for 5 mins. Put the coffee in a small jug and stir in the sugar until dissolved. Squeeze the excess water from the gelatine, then stir into the coffee mixture until dissolved. Divide the jelly between 6 x 180ml dariole moulds or ramekins and chill in the fridge for 1½ hrs or until set to the touch. 2 When the jelly has set, put 4½ gelatine leaves in a bowl of water to soften. Put the condensed and whole milks in a small saucepan, stir together and bring just to a simmer. Remove from the heat and cool for 5 mins. Squeeze the excess water from the gelatine, then stir into the milk until dissolved; leave to cool until just lukewarm. Pour over the coffee jelly and chill in the fridge for 1 hr or until just set to the touch. 3 Meanwhile, make the syrup. Put the coffee and sugar in a saucepan and simmer for 6-8 mins until thickened. Set aside to cool completely. 4 To make the hazelnut praline, melt the sugar in a saucepan over a medium heat, but do not stir. When the sugar has melted, swirl the pan (but don’t stir the sugar) to mix; cook until lightly golden. Swirl in the
46
1787kJ 424kcal 21%
Fat
Saturates
Sugars
Salt
15g 6g 66g 0.3g 21% 31% 74% 6%
of the reference intake. See page 8. Carbohydrate 67g Protein 11g Fibre 1g
T H RE E - M I L K C A K E Get ahead Make the sponge 48 hrs ahead and keep at room temperature in an airtight container. The finished cake will keep in the fridge for up to 2 days. Freeze the un-iced sponge, wrapped in clingfilm and foil, for up to a month.
combined. Transfer to the cake tin and level with the back of a spoon. 3 Bake on the middle shelf of the oven for 25 mins or until a skewer inserted into the centre comes out clean. Set aside in the tin on a wire rack until completely cool. Use the baking paper to remove the cake from the tin and transfer it to a large baking tray. 4 Use a skewer to pierce the cake all the way through all over, covering most of the top of the cake. Whisk the 3 milks together in a bowl or large jug, then pour evenly over the cake. Set aside until the liquid has been absorbed by the sponge. 5 Whisk the cream and Elmlea until soft peaks form. Transfer the cake onto a serving plate or board and spread over the cream. Mix together the cinnamon and cocoa powder and sift over the cake. Each serving contains Energy
Serves 18 Takes 40 mins plus cooling Cost per serve 26p 110g butter, softened, plus extra for greasing 220g plain flour 1½ tsp baking powder 200g caster sugar 5 large eggs ½ tsp vanilla extract 250ml whole milk 250ml tin condensed milk 250ml tin evaporated milk 160ml double cream 160ml Elmlea double ½ tbsp ground cinnamon ½ tbsp cocoa powder
1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 33 x 22cm baking tin. 2 Sift the flour and baking powder into a bowl and set aside. Put the butter and sugar in a large mixing bowl and beat with an electric whisk for 2-3 mins until well combined and slightly lighter. Beat in the eggs, one at a time, then beat in the vanilla. Fold in the flour and baking powder with a metal spoon until just
1327kJ 318kcal 16%
Fat
Saturates
Sugars
Salt
19g 11g 22g 0.3g 27% 56% 24% 5%
of the reference intake. See page 8. Carbohydrate 32g Protein 7g Fibre 1g