Panna cotta is an easy and delightful dessert. Soft and smooth, with a lovely espresso flavour both in the cream and the coffee syrup.
Ingredients (approx. 6 servings)
6 sheets of gelatine
400 ml whole milk
400 ml double cream
130 g sugar
1 pinch of flaky salt
100 ml strong cold espresso
For the coffee syrup
200 ml espresso or strong brewed coffee
2 tbsp sugar
Method
Prepare the gelatine Place the gelatine sheets in a large bowl of ice-cold water.
Heat the milk mixture Pour the milk, cream, sugar and salt into a saucepan and heat gently over medium heat, stirring until the sugar has dissolved and the mixture is steaming. Do not boil.
Stir in gelatine and espresso Remove the pan from the heat, squeeze the water from the gelatine and stir it into the mixture. Add the espresso and mix well.
Cool and chill Pour the mixture into serving glasses or cups. Cover with cling film and chill in the fridge for at least 3 hours until the panna cotta is set.
Make the coffee syrup Put the espresso and sugar in a small saucepan. Bring to the boil and simmer for around 10 minutes until the liquid has reduced by about half. Cool completely in the fridge.
Serve Pour a little cold coffee syrup over each panna cotta just before serving.
Tip:
For children, you can use decaffeinated espresso and skip the syrup for a milder flavour.
Product used in this recipe:
Wilfa Espresso Machine
With the Wilfa Espresso Machine, you can make barista-quality espresso at home. The machine features precise temperature control, high pressure, and modern design. Perfect for both everyday coffee and elegant desserts. → Read more
