Coffee panna cotta

Name: Coffee panna cotta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 3 leaves platinum grade gelatine; 3 tbsp ground coffee (such as No.1 Italian slow roasted espresso); 75 g light brown muscovado sugar; 100 ml whole milk; 300 ml tub double cream; 1 tsp vanilla extract; 100 g caster sugar; 2 tbsp coffee liqueur (optional); 4 No.1 Crunchy Amaretti, crushed

An Italian classic, topped here with a layer of coffee syrup and crunchy amaretti – because, well, why not?

5 out of 5 stars(3) Rate this recipe

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

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3 leaves platinum grade gelatine
3 tbsp ground coffee (such as No.1 Italian slow roasted espresso)
75g light brown muscovado sugar
100ml whole milk
300ml tub double cream
1 tsp vanilla extract
100g caster sugar
2 tbsp coffee liqueur (optional)
4 No.1 Crunchy Amaretti, crushed

Soak the gelatine in a bowl of cold water. Meanwhile, make 300ml strong black coffee in a cafetière (or your preferred method), using about 400ml water.
Pour 200ml 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, squeeze the water from the gelatine leaves and add to the pan, stirring until dissolved. Pour into the cream jug, mixing well, then divide between 4 x 200-250ml glasses. Chill for at least 3 hours, or overnight, until set.
Put the remaining 100ml black coffee and caster sugar into a small saucepan and simmer for 5-10 minutes until slightly thickened. Leave to cool, then stir in the liqueur, if using. Chill until ready to serve. Pour a thin layer of syrup over each panna cotta, scatter with the crushed biscuits and serve.