Coffee Recipes

Coffee Panna Cotta

  • Preparation Time:
  • Cooking Time:
  • Servings:
  • Equipment:
  • 15 minutes
  • 10 minutes
  • 4
  • 4 ramekin dishes or 4 individual dessert moulds

Method

To make the Coffee Syrup:

Place the coffee and the caster sugar in a small saucepan and stir over medium heat until sugar is dissolved. Simmer for about 5 minutes until thickened and syrupy. Divide the syrup between the four ramekin dishes.

To make the Panna Cotta

Place the coffee in a small bowl, whisk in the powdered gelatin and dissolve it. Stand for 2 minutes. Place the cream, milk, icing sugar and vanilla essence in a saucepan over medium heat and bring to a simmer, do not boil, stir to dissolve the sugar. Remove from the heat and add the coffee and gelatin mixture and whisk to combine. Allow to cool for two minutes.

Pour the Coffee Panna Cotta mixture over the coffee syrup in the four ramekin dishes. Refrigerate 4-6 hours until set. To release the desserts from the moulds, run a round bladed knife around the edge of the mould and quickly dip in a bowl of hot water. Invert over a serving plate.

Ingredients

  • 2/3 of a cup of Rombouts Original
  • 1 sachet (11g) powdered gelatin
  • 300ml (½ pint) double cream
  • 200ml (7 fl oz) milk
  • 50g (1¾ oz) icing sugar
  • 1 teaspoon vanilla extract

Coffee Syrup

  • 1/3 of a cup of Rombouts My Coffee Moment – Original*
  • 55g (2 oz) caster sugar