Bryce Wyman’s Dandelion Coffee Panna Cotta, Nougatine Biscuit, Caramelised Milk Skins

Recipe by: Darina Allen

Bryce comes from Alberta in Canada and his dandelion coffee panna cotta was a revelation. Omit the caramelised milk skin if you are short on time.

Bryce Wyman’s Dandelion Coffee Panna Cotta, Nougatine Biscuit, Caramelised Milk Skins

SERVES

8

PEOPLE

Ingredients

  • For the panna cotta

  • 600ml cream

  • 50g sugar

  • 50g dandelion coffee (roasted dandelion root - available to buy in health food shop, we sourced it from Well & Good in Midleton www.corkhealthstore.com)

  • pinch of salt

  • 2 gelatine sheets

  • For the nougatine biscuits

  • 87g mixed nuts

  • 75g sugar

  • ⅜ tsp apple pectin

  • 67g butter

  • 25g glucose syrup

  • 1 tsp water

  • For the Irish coffee sauce

  • 87g sugar

  • 35ml water

  • 115ml coffee

  • ½ tbsp whiskey

  • For the caramelised milk skins

  • 8 tbsp milk

  • pinch of salt

  • 8 teacups

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