For our recent Winter 2008 issue, Crema Magazine invited Stefano Manfredi, celebrated Australian chef, restaurateur, and coffee lover, to showcase some of his espresso inspired desserts. Above and beyond the call, however, Stefano decided to take it as a challenge to create an entirely new selection of desserts. “Kitchens love a challenge and so the challenge of creating new espresso desserts was a pleasure and one we simply had to accept” said Stefano. The pleasure is, of course, all ours as we bring you one of the four exquisite espresso desserts created expressly for Crema Magazine by Stefano Manfredi.

Espresso, Cardamom and Mastic Pannacotta

This dolce is made up of a layer of espresso pannacotta, a layer of espresso jelly and finally, the mastic pannacotta.
Makes 10-12.

Espresso Pannacotta

375ml of cream
6g gelatine leaves, moistened in water
3 tbsp sugar
1 tbsp ground espresso
4 cardamom pods

Boil the cream, sugar, coffee and cardamom. Let it cool and add the gelatine, mixing thoroughly. Strain the mixture. Pour in to the serving glasses to fill to about a third. Refrigerate until set – about 1 hour.

Espresso Jelly

250ml espresso (short black shots)
80g sugar
4g gelatine sheets, moistened in water

Mix the sugar and coffee. Add the gelatine and mix well. Strain and let cool to room temperature. Pour it into the glasses over the espresso pannacotta layer. Refrigerate until set – about 1 hour.

Mastic Pannacotta

375ml cream
6g gelatine sheets, moistened in water
3 tbsp sugar
4g mastic

Grind the mastic and sugar together in a mortar. Add the cream, put in a saucepan and slowly bring to the boil. Add the softened gelatine and mix well. Strain and let cool to room temperature. Pour it into the glasses over the espresso jelly. Refrigerate until set – about 1 hour. Serve with the banana tuilles.

Banana Tuilles

175g banana puree
200g egg white
30g cream
175g sugar
1g salt
175g flour
30g glucose
175g unsalted butter, melted

Mix all the ingredients together, except for the butter. Once well incorporated, mix in the melted butter and refrigerate for 24 hours. Preheat the oven to 160C. On a non-stick baking surface, spread the mixture in 8cm circles. Bake for 5-6 minutes till golden. Store in an airtight container.