Coffee Panna Cottas

Coffee Panna Cottas

Makes 6

You will need:

  • 2 packs of gelatine (24g)
  • 240ml Cartwright & Butler
  • Café Blend Coffee
  • 50g sugar
  • 397g tin condensed milk
  • 400ml whole milk

For the syrup:

  • 150ml Cartwright & Butler
  • Café Blend Coffee
  • 30g sugar

To prepare the panna cottas:

  • Stir the sugar into the coffee until dissolved. Add 6g of softened gelatine to the coffee and mix well. Divide the coffee jelly between 6 ramekins
  • and chill in the fridge until completely set (approx 2 hours).
  • When the jelly is set, mix the condensed milk with the whole milk in a pan and gently simmer.
  • Remove from the heat and add 18g of softened gelatine. When cool, pour over the coffee jelly and chill for at least 5 hours (ideally overnight).
  • To make coffee syrup, simmer coffee with sugar in a pan for 6 - 8 minutes, until thickened.
  • To remove panna cottas from ramekins, plunge the outside into warm water.
  • Spoon over coffee syrup and serve decorated with Cartwright & Butler Tiramisu Almonds.

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