Espresso PannaEspresso Panna Cotta Recipe

Espresso panna cotta

  • makes 4
  • Easy

Check out our recipe for silky smooth caffè latte panna cotta with espresso syrup. This dessert is an ideal way to end any dinner party, it's gluten-free and looks impressive

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Make this impressive espresso panna cotta for a festive dinner party dessert, then check out our profiteroles, sherry trifle, yule log and more Christmas dessert ideas.

For more tips on mastering this classic Italian dessert, read our guide on how to make panna cotta. Also try these recipes for vanilla panna cottacoconut panna cotta and white chocolate panna cotta.

*This recipe is gluten-free according to industry standards

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Ingredients

  • gelatine 2 1/2 leaves
  • strong black coffee 100ml
  • whole milk 100ml
  • double cream 300ml
  • demerara sugar 80g
  • vanilla extract 1 tsp

ESPRESSO SYRUP

  • strong black coffee 100ml
  • caster sugar 100g
  • kahlua 1 tbsp

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.

Nutritional Information

  • Kcals 588
  • Fat 41.2g
  • Saturates 25.6g
  • Carbs 49.2g
  • Sugars 49.1g
  • Protein 3.1g
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