If you’re looking for your coffee hit in dessert form, this Coffee Panna Cotta should be at the top of your list. Less than 20 minutes effort, espresso, cream and sugar are all you need for this luxurious no bake coffee dessert.
Pour the cold milk into a medium saucepan and sprinkle the gelatine evenly over the top. Let it sit for 5 minutes to soften (it should look a bit wrinkly by the end). Turn the heat on low under the saucepan and stir for a minute or two until the gelatine has dissolved.
Add the sugar and stir again until dissolved. This should only take another minute or two. Don't let the milk get too hot or to come to a simmer. It should only be just warm.
Take the saucepan off the heat. Pour in the cream and salt and mix until thoroughly combined.
Set aside ½ cup of the mixture, then add the coffee to the larger portion and stir through. Pour the coffee flavoured mixture evenly between 6 serving glasses.
Place the glasses in the fridge and allow to set for 1 hour. Place the extra ½ cup of mixture in the fridge also.
After 1 hour, melt the ½ cup of extra mixture in a saucepan over low heat and pour that evenly over the top of each panna cotta. Put them back in the fridge for 3-4 hours or overnight.
For the Coffee Syrup
Place the ¾ cup of coffee and 2 tablespoons sugar in a saucepan and bring to a low simmer over low heat. Let it gently simmer, stirring often for around 10 minutes until it's thick, syrup and reduced to about ¼ cup. Place in the fridge until serving time.
Pour a little syrup over the top of each panna cotta and serve.
Equipment used: heavy based saucepan, small coffee glasses
Make sure not to overheat the milk. It should not bubble at any point.
Use full fat ingredients. Light versions may result in a separated panna cotta.