Ispirazione Italiana

"Panna cotta is classic Italia! In this recipe we liven it up with Nespresso’s iconic Arpeggio with a hidden surprise - coffee and chocolate balls, served with a warm coffee glaze and vanilla ice cream. Deliziosa!"

— Ben Bayly, Chef.

• Nespresso Machine
• Mixer with whisk attachment
• Spatula
• Small Pot
• Thermometer
• Bowls
• Oven Tray
• Baking Paper
• Blender
• 6x Espresso Tulip Coffee Cups

Serves: Makes 6 portions

Duration:
Preparation – 90 minutes
Chilling – Overnight

Method for the Panna Cotta

• 500ml Cream
• 500ml Milk
• 2x Vanilla Pods
• 250g Sugar
• 12g Gelatine Leaves or 6 Leaves (bloomed in cold water)

1. Warm the cream and the milk to 85 degrees Celsius.
2. Add the vanilla, the sugar and the gelatine and mix.
3. Cool the panna cotta in the fridge until cool but not set.

Method for the Arpeggio Ganache

• 200ml Cream
• 160ml Milk
• 2x 40ml Espresso extractions of Arpeggio
• 80ml Egg Yolk (room temperature)
• 40g Sugar
• 290g Dark Chocolate
• 5g Leaves Gelatine (bloomed in cold water)

1. Place cream, milk & coffee into a pan and warm to 85 degrees Celsius.
2. Pour the hot mixture into a blender, carefully turn the blender onto a low setting and add the yolks and sugar.
3. Add in chocolate and gelatine and blend until smooth.
4. Place in the fridge to set.
5. Roll into 50g balls and freeze.

Method for the Coffee Glaze

• 50ml water
• 175g sugar
• 3 x 40ml Espresso extractions of Arpeggio, topped off with 130ml of hot water
• Bring the sugar, and 50mls water to a light caramel.
• Whisk in the coffee, being careful as the caramel may splash.
• Reduce until thick.

1. Line six coffee cups with cling film.
2. ¾ fill the coffee cups with the cooled, but not set panna cotta.
3. Drop the frozen ball into the panna cotta mix.
4. Refrigerate overnight.
5. Demould the panna cotta onto a plate.
6. Serve with your favourite vanilla ice-cream.
7. Pour over the warm Arpeggio glaze.

"This is a delicious BBQ venison dish drizzled with a manuka honey and Arpeggio coffee glaze, on a bed of creamy spinach puree alongside seasonal greens of your choice. My favourites are brussels sprouts and broad beans. Venison and coffee are a wonderful combination and venison is now so easy to source, it can even be delivered to your door via local suppliers."

— Ben Bayly, Chef.

Equipment Needed

• Nespresso Machine
• BBQ
• Spatula
• Small pot
• Thermometer
• Bowls
• Tongs
• Ladle
• Blender

Serves: Makes 6 portions
Preparation: 45 minutes

• 2 Shallots
• 2 Cloves of Garlic
• 20g Butter
• 250ml Cream
• 500g of Baby Spinach
• Black Pepper (cracked to taste)
• Salt (to taste)

1. Slice the shallots and garlic and sauté in a saucepan with the butter until soft. Add the cream and reduce by half.
2. Blanch the spinach in boiling salted water for four minutes, drain in a colander and squeeze out all the hot water by pressing down with a ladle.
3. Place the dry spinach and the reduced cream into a blender, blend until smooth. Place into a small saucepan with the lid on to keep warm.

Method for the Arpeggio Glaze

• 50g Manuka Honey
• 50g Sugar
• 50ml Cider Vinegar
• Juice of one Orange
• 4x 40ml Espresso extractions of Arpeggio, topped off with 170ml of hot water

1. Combine ingredients together in a saucepan and bring to the boil.
2. Reduce to a glaze to pour over your venison once cooked.

• 1,000g – 1,200g Venison Back Strap (room temperature)
• 40g Sea Salt
• 2g Black Pepper
• Zest of one Orange
• 2g Ground Juniper

1. Cut the back strap into two pieces around 500g – 600g, this will give you three portions out of each piece.
2. Mix the sea salt together with the rest of the ingredients to make a venison rub.
3. Let the venison come up to room temperature on the kitchen bench, this will allow the venison to be cooked easier.
4. Generously season the venison with the rub and BBQ on a high heat for around six minutes until rare to medium rare. Be careful not to overcook. Alternatively pan fry for roughly the same time.
5. Pour the warm Arpeggio coffee glaze over the venison and rest for 10 minutes in the glaze.

At the restaurant we are always foraging and looking for edible plants in nature. If you are not a forager don’t worry, venison goes with lots of green vegetables - brussels sprouts leaves and broad beans are two of my favourites. Soft herbs like chervil or sorrel also work super well.

1. Lay out six hot plates.
2. Spoon your warm spinach puree onto the plate.
3. Remove your venison from the Arpeggio glaze & carve into 12 even pieces (six slices from each piece).
4. Place two pieces onto each plate, and spoon some of the Arpeggio glaze over to taste.
5. Garnish with the foraged greens or your own selection of green vegetables or herbs.
6. Serve!