Bryce Wyman’s Dandelion Coffee Panna Cotta, Nougatine Biscuit, Caramelised Milk Skins
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.
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
Method
First make the panna cotta: Put the cream, sugar, dandelion coffee and salt into a saucepan. Bring the mixture to a simmer. Soften the gelatine sheets in a little water, drain well and add to the saucepan. Stir and pour into the moulds, cover and allow to set overnight.
To make the nougatine biscuits: Chop the nuts to a semi-coarse texture. Combine the remaining ingredients and cook on a low heat until the mixture is melted and smooth. Add the nuts.
Preheat the oven to 190°C and bake until golden caramel in colour (10 minutes approx.). As the biscuits cool, cut into shards.
To make the coffee sauce: Put the sugar and water in a heavy-bottomed saucepan, stir until the sugar dissolves and the water comes to the boil. Remove the spoon and do not stir again until the syrup turns a pale golden caramel. Then add the coffee and put back on the heat to dissolve. Allow to cool and add the whiskey.
To make the milk skins: Add enough milk to cover the bottom of a non-stick saucepan. Add the a pinch of salt. Allow to boil and bubble until it collapses (be patient). Allow to caramelise on the bottom of the pan and peel off with a spatula while hot.
To serve: Pour 1 dessertspoon of Irish coffee sauce over the panna cotta. Top with a little softly whipped cream, nougatine shard and milk skin.
