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Maggie Beer

Espresso panna cotta 3 edit

Espresso Panna Cotta with Chocolate, Coffee & Biscuit Ice Cream

Espresso panna cotta 3 edit

Step 1: Place the cream, milk and 150g of caster sugar into a medium size pot and place over a medium high heat. Bring to a gentle simmer and stir to dissolve the sugar, then remove from the heat and set aside.

Step 2: Soak the gelatine leaves in cold water to soften, this should take approximately 2 - 3 minutes, then remove the leaves from the water and squeeze out any excess moisture.

Step 3: Place the soft gelatine leaves and 4 shots of fresh espresso coffee into the hot cream and stir well.

Step 4: Strain the mixture into a jug and evenly divide between 6 small ramekins or pour into a 21cm x 4cm heat proof glass or ceramic dish.

Step 5: Carefully place into the fridge to set for at least 6 hours. Overnight is preferable, if time permits.

Caramel Espresso

Step 6: Place 80g of caster sugar and the Verjuice into a small fry pan over a high heat. Bring to the boil and cook until the mixture reaches a light caramel colour, then remove and allow to stand for a couple of minutes.

Step 7: Stir through 2 shots of fresh espresso coffee and set aside to cool at room temperature.

Tip: If you have reduced the caramel too much and it becomes too hard once it has cooled, add another 20-40mL of Verjuice or water and gently heat to bring the caramel to a pourable consistency.

Step 8: If you have made one large panna cotta, place the dish in hot water, ¾ of the way up the side of the dish and allow to sit for 2 - 3 minutes.

Step 9: Place a serving platter or plate on top of the panna cotta. Firmly hold the panna cotta mould and serving platter and flip. The panna cotta should slide out onto the platter.

Step 10: Pour over the espresso syrup and serve with Maggie's Chocolate, Coffee and Biscuit Ice Cream.

Step 11: If you have made the single serves, place a scoop of the ice cream on top of each panna cotta and pour over the espresso syrup to serve.

Ingredients

  1. 600ml thickened cream 35% fat
  2. 7g 3 1/2 sheets gold strength gelatine leaves (2g each)
  3. 125ml 2 shots fresh espresso coffee

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