Espresso panna cotta
- Preparation and cooking time
- Total time
- plus chilling
- Easy
- Makes 4
Skip to ingredients
- 2 1/2 leaves gelatine
- 100ml strong black coffee
- 100ml whole milk
- 300ml double cream
- 80g demerara sugar
- 1 tsp vanilla extract
ESPRESSO SYRUP
- 100ml strong black coffee
- 100g caster sugar
- 1 tbsp kahlua
Nutrition:
- kcal588
- fat41.2g
- saturates25.6g
- carbs49.2g
- sugars49.1g
- protein3.1g
Method
step 1
Soak the gelatine in a bowl of cold water.
step 2
Mix the coffee, milk and cream in a bowl, then pour about a quarter of the liquid into a pan and put over a low heat.
step 3
Tip in the sugar and stir until it has dissolved, then remove from the heat.
step 4
Squeeze out the gelatine sheets and add them to the pan. Stir until the gelatine has dissolved.
step 5
Strain the warmed liquid through a sieve into the remaining coffee, milk and cream mix. Stir in the vanilla.
step 6
Ladle it into 4 serving glasses and put in the fridge. Chill for 4 hours or overnight until set.
step 7
To make the coffee syrup, simmer the coffee and sugar until the sugar has dissolved and the coffee has thickened.
step 8
Stir in the Kahlúa and cool. Just before serving, flood the top of each glass with a little syrup.
