Coffee Panna Cottas
Panna cottas with their gentle wobble and creamy, smooth consistency are a classic Italian dessert and an easy win for feasts with family and friends as they can be made in advance. And for those who like coffee, a must-try is the Cartwright & Butler take on this little pot of joy.
By Felicity Carter
Recipe: Coffee Panna Cottas
Ingredients
- 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
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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