These Coffee Panna Cottas offer a smooth, creamy texture with the rich, bold flavor of coffee, creating a decadent dessert that’s perfect for coffee lovers.
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Coffee Panna Cottas
- Prep: 15 minutes
- Cook: 10 minutes
6
Serves 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
Method
1)
1) 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.
2)
Chill in the fridge until completely set (approx 2 hours).
3)
When the jelly is set, mix the condensed milk with the whole milk in a pan and gently simmer.
4)
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).
5)
To make coffee syrup, simmer coffee with sugar in a pan for 6 – 8 minutes, until thickened.
6)
To remove panna cottas from ramekins, plunge the outside into warm water.
7)
Spoon over coffee syrup and serve decorated with Cartwright & Butler Tiramisu Almonds.
