Almond Panna Cotta & Espresso Granita

A trip to Italy may not be in the cards this summer, but I’ve found a little of its charm in my kitchen. Here in California, most days are swollen with heat and it is far too hot to turn on the oven, although I’ll happily stand at the stove for a moment to make this particular dessert: Almond-scented yogurt panna cotta paired with a dark, sweet, icy espresso granita. This is a dessert made for languid afternoons and abbreviated conversations, when all you really want is something delicious and cool.

Yogurt and Almond Panna Cotta 

Serves 4 

150 ml heavy/double cream

150 ml whole milk

80 g caster sugar

3 gelatin leaves (platinum gelatin sheets)

385 g plain yogurt

1 tsp almond extract

1 tbsp lemon juice

1 tsp vanilla paste

Method 

1. For the panna cotta –  heat the cream, milk and sugar in a medium pot over medium heat until hot. Remove from heat.
2. Soak the gelatin sheets in cold water. 
3. Once the cream has cooled slightly, remove the gelatin sheets from the cold water, and stir the sheets into the cream mixture until fully dissolved, then add the yogurt, vanilla paste, almond extract and lemon juice. Mix.  
4. Pour into moulds or glasses and refrigerate for 2-3 hours or overnight. 

To serve

Dip the molds in warm water to loosen the panna cotta and with confidence, invert onto plates or bowls, and serve with espresso granita.

Espresso Granita 

550 ml prepared strong black coffee ( I recommend 3-4 shots of strong espresso mixed with water)

120 g brown or white sugar

1 tsp vanilla extract 

Directions

1. In a small bowl, whisk together the strong black coffee, sugar, and vanilla extract until the sugar is completely dissolved. 
2. Pour the mixture into a shallow, medium  dish. Place in the freezer, uncovered, for about 1 hour, until the mixture starts to freeze around the edges. 
3. Use a fork to scrape the ice crystals into the liquid. Repeat this process every 25–30 minutes, about four-five times, until a granita-like consistency is achieved. (Yes, it’s a little hands-on, but the effort will be worth it, I promise)
4. Serve immediately, or freeze overnight for a firmer texture.

Serve with the panna cotta or freshly whipped cream.