Espresso Panna Cotta
Alyce Alexandra has been called ‘Queen of the Panna Cottas’, and she has kindly shared this delicious dessert with us. It’s from her book Quick Fix: Every Occasion. It is a perfect after dinner dessert, combining the coffee flavour with cream. For a quick fix option, simply add all the ingredients at Step 3. You will not get the same layered look, but you will get a beautiful café latte panna cotta.
No: Gluten / Egg / Nuts
Total Preparation Time 3 hours
Cannot be frozen
- water - 20g
- gelatine - 1 tbsp, powdered, or vegetarian thickener of choice (note that quantity may vary)
- raw sugar - 100g
- coffee - 180g, brewed
- milk - 400g
- vanilla - 1/2 tsp, extract
- cream - 250g, thickened
- amaretti biscuits - or biscotti, to serve (*gluten free if required)
- Place water (20g) and gelatine (1/4 Tbsp only) in a small cup or bowl and stir to combine. Set aside.
- Place sugar (100g) into the bowl. Mill Speed 8 / 30 seconds.
- Set half the sugar aside.
- Add espresso coffee (180g) to remaining sugar. Program 2 minutes / 70C / Speed 2.
- Add gelatine mixture to the bowl. Mix Speed 2 / 20 seconds.
- Divide espresso mixture evenly between 6 glass cups. Refrigerate for a minimum of 45 minutes, or until set.
- Place milk (100g only) and remaining gelatine (3/4 Tbsp) in a small cup or bowl and stir to combine. Set aside.
- Place remaining sugar (50g), milk (300g) and vanilla (1/2 tsp) into clean mixing bowl. Program 3 minutes / 70C / Speed 2.
- Add gelatine mixture to the bowl. Mix Speed 3 / 30 seconds.
- Add cream (250g) to the bowl and mix Speed 3 / 10 seconds.
- Carefully pour cream mixture on top of coffee layer (once coffee layer has set).
- Cover with cling film and refrigerate until set. Serve chilled.