Coffee Panna Cotta
Ingredients
- 3 gelatin leaves
- 100ml strong black coffee
- 100ml whole milk
- 300ml double cream
- 80g demerara sugar
- 1tsp vanilla extract
- 100ml strong black coffee
- 100g caster sugar
- 1tbsp Kahlua
Instructions
Method:
- Soak the gelatine in a bowl of cold water and set aside.
- 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.
- Add the sugar to the pan and stir until it has dissolved, then remove from the heat.
- Squeeze out the gelatine sheets and add them to the pan. Stir until the gelatine has dissolved.
- Strain the warmed liquid through a sieve into the remaining coffee, milk and cream mix. Then, stir in the vanilla.
- Ladle it into 4 serving glasses and put in the fridge. Chill for 4 hours or overnight until set.
- To make the coffee syrup: simmer the coffee and sugar until the sugar has dissolved and the coffee has thickened.
- Stir in the Kahlúa and cool. Just before serving, flood the top of each glass with a little syrup.
Chefs tip:
Great make ahead dessert, serve with a fleck of edible gold leaf or crushed amaretto biscuits.