Place gelatin leaves into a small bowl with chilled water ensuring gelatine is completely covered by water. Soak for 10 min to fully "bloom."
Print recipeWattle Seed Panna Cotta
Wattle Seed Panna Cotta
3 gelatin leaves
200 ml chilled water to soak gelatin leaves
20 g quality coffee beans
50 g water
300 g full fat pouring cream (whipping cream)
50 g sugar
10 g Tuckeroo Wattle Seed grounds
Thermomix TM 31
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Place coffee beans into mixing bowl and mill 15 sec/speed 9.
Add water and heat 8 min/100C/speed 2. Strain through fine sieve.
Place coffee infusion, cream, sugar and wattle seeds into clean and dry mixing bowl and heat 5 min/Varoma/speed 2.
Squeeze out water from gelatine. Add gelatine and blend 3 sec/speed 5.
Pour into elegant glasses or lighty oiled moulds (if you wish to serve unmoulded). Allow to chill for at least a few hours.
Serve as mini tarts using the Almond Pastry recipe from your Everyday Cookbook.