Coffee panna cotta

Name: Coffee panna cotta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 3 gelatine leaves; 3 tbsp Lavazza Qualità Oro Ground Coffee; 75 g light brown muscovado sugar; 100 ml whole milk; 300 ml double cream; 1 tsp vanilla extract; 100 g caster sugar; 2 tbsp coffee liqueur (optional); 4 crunchy amaretti biscuits, crushed

These make-ahead puds are ideal for dinner parties. Setting them in glasses (instead of moulds) looks stylish and you needn’t worry about trying to turn them out to serve!

Nutrition calculations exclude liqueur.

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Serves4
CourseDessert
Prepare20 mins
Cook15 mins
Total time35 mins
Pluscooling + chilling

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Ingredients

3 gelatine leaves
3 tbsp Lavazza Qualità Oro Ground Coffee
75g light brown muscovado sugar
100ml whole milk
300ml double cream
1 tsp vanilla extract
100g caster sugar
2 tbsp coffee liqueur (optional)
4 crunchy amaretti biscuits, crushed

Method

Soak the gelatine in a bowl of cold water. Meanwhile, make 300ml strong black coffee using a cafetière (or your preferred method – you will need to use around 400ml water).
Pour 200ml of the hot coffee into a small saucepan with the brown sugar. Add the milk and bring to a gentle simmer, stirring occasionally to dissolve the sugar. Combine the cream and vanilla extract in a heatproof jug.
Remove the pan from the heat then squeeze out the water from the gelatine leaves and add to the pan, stirring until dissolved. Pour into the cream jug, mixing well. Divide the mixture between 4 x 200-250ml glasses (or 6 smaller glasses); chill for at least 3 hours (or overnight) until set.
Simmer the remaining 100ml black coffee in a small saucepan with the caster sugar for 5-10 minutes until slightly thickened. Leave to cool, then stir in the liqueur, if using, and chill until ready to serve. Pour a thin layer of syrup over each panna cotta and scatter with the crushed biscuits.