Oxfam fair Coffee Pannacotta with a Salad of Strawberries in Balsamic

Oxfam fair Coffee Pannacotta with a  Salad of Strawberries in BalsamicBy Robert Molines

“Being Latin, coffee is in my blood, it’s a natural food in my system. Good coffee is like a good bottle of wine…Life is too short to have a bad one. fair coffee is up there with the best, and you can enjoy it at home!”

Ingredients

  • 500ml cream
  • 100g caster sugar
  • 10g gelatine leaves
  • 3 espresso coffee shots from Oxfam fair coffee collection
  • 2g Kahlua
  • 1 punnet of strawberries
  • 1 soup spoon of caster sugar
  • 1 soup spoon of lemon juice
  • 1 soup spoon of balsamic vinegar
  • 2 mint leaves thinly sliced

Robert Molines

Method: Panacotta

  1. Put the gelatine leaves in cold water to soften Warm the cream, sugar and Oxfam fair coffee to a 50 degree temperature. Mix well, add the Kahlua then the softened gelatine leaves.
  2. Strain the mixture and pour it into some small plastic dariole moulds and refrigerate for 6 hours.

Methhod: Salad

  1. Marinate the strawberries with all the other ingredients and refrigerate to serve when the pannacottas are ready.
  2. Always best served with a pistachio biscotti or any thin biscuit or wafer.