Needless to say, that this year we did not hold, nor participate in any kind of Easter Egg hunt, though both sets of grandchildren did, even our lovely eldest grandson who doesn’t like chocolate ! Can you imagine a kid who doesn’t like chocolate? Hard isn’t it?
In Mexico City, where the family lived for several years they discovered that Mexicans go completely over the top for birthdays and other celebrations and with oodles of ( and yes you have guessed it) chocolate! Goodie bags filled with chocolate and the birthday cakes swimming in chocolate and cream! Now he does like cream and once he told me that he had tried to teach himself to like chocolate, as he always missed out at birthday parties, but I think he has even given up doing that. Once, whilst we were visiting over Easter, we did a trip with them all, out of town to St. Miguel d’Allende. Said grandson, said to his mother ” will the Easter Bunny remember that I don’t like chocolate?” Yes of course was the reply. He shot back ” well he didn’t Last Year ! Ooops! So now it is all things yummy but not chocolate!
So what did we do for Easter. The willowy brunette came for dinner and our menu consisted of
- Scallops with Brandy Gratin
- Sous Vide rack of Lamb with herb butter and rosemary Jus.
- Espresso Panna Cotta
The Panna Cotta is easy to make and almost any kid of booze can be used in the mixture. This amount makes 6 fairly large ramekins.
- 220 mls of very strong espresso. I used 2 Nespresso Espresso coffee pods
- 220 mls whole milk
- 75 grms caster sugar
- 4 gelatine leaves or 1tablespoon of granular gelatine
- 100 mls brandy or other spirit
- 360 mls double cream
For the syrup to pour over the Panna Cotta when serving
- 200 grams caster sugar
- 125 mls of strong espresso
- 40mls brandy or whatever spirit you are using.
- Dissolve the gelatine according to the instruction on the packet.
- Heat the milk, sugar and espresso until the sugar has dissolved.
- Add the gelatine stir in and then remove from the heat and leave to cool.
- Whisk the cream until it is thick and then fold carefully into the cooled mixture.
- Divided between the ramekins or moulds and refrigerate for about 3 hours to set.
For the syrup.
- Make the syrup by heating the sugar gently on the stove top until it is dissolved and continue heating gently until it turns into a sticky caramel! Be careful not to let it burn.
- Stir in the coffee and the spirit and leave to cool.
When ready to serve, unmould the Panna Cotta and serve with the drizzle poured on the top.
My syrup had crystallised a little, but actually was nice as it gave a little crunch to what was a very silky dessert.
My left over syrup, was not discarded, it was put into ice cube moulds and frozen ! Yet to be used, I hasten to add!