Coffee Panna Cotta

13 Oct

So after the BH’s unabashedly MANLY blog I’ve decided to blog something softer, cooler, more elegant and decidedly more feminine:  Panna Cotta!  I adore panna cotta.  It is without a doubt the perfect way to end a meal.  It’s light, but still amazingly indulgent.  It definitely has “that wow factor” and yet it couldn’t be easier to make and if you’re on a budget it will suit your pocket without saying CHEAP.   While its direct translation, cooked cream, sounds a little bland, it is amazingly versatile.  You can mix up the flavours; lemon, vanilla, coffee, rum, chocolate, honey, lemongrass, orange, lime and hazelnut, AND you can mix up the topping; dark chocolate, white chocolate, passion fruit, raspberry, blackberry, mango, pear, pomegranate, caramel, AND you can mix up the “cream” it’s made from, double cream, yogurt, buttermilk and coconut milk.  It’s actually a little dizzying, but its versatility means that you can find the perfect dessert to complement just about any meal.  It does however, need time to set overnight in the fridge.  The downside of this is that you need to be organised enough to make it in advance and it takes up precious refrigerator space.  The upside is that you have one less thing to worry about once your guests arrive.  Here’s my coffee panna cotta.

To make six Panna Cotta take:

  • 600ml of Double Cream
  • 150 ml of milk
  • 100 gm of sugar
  • 1 sachet or 2tsps of powdered geletine
  • flavouring  – in this case, a 1/4 of coffee beans, 2 tsp instant coffee and 1Tbl of vanilla extract

For Decoration take

  • 150 gm flaked almonds
  • 150gm sugar
  • dark chocolate

Add the gelatine to the milk for about five minutes to allow it to bloom.

Put the coffee beans and the cream in a pot and bring it to the boil.  Remove it from the heat and stir in the sugar and the milk and gelatine and stir until both have dissolved.  If need be put them back on a gentle heat to achieve this. Dissolve the instant coffee in the vanilla extract and add this to the cream mixture.

Strain the mixture and carefully pour into an attractive glass.   I got mine here.

Place a piece of cling film on top of the panna cotta to prevent a skin from forming.  Allow it to cool for about an hour and then place in your refrigerator to set.

To make the brittle, toast the almonds at 180° C for about 10-15 minutes.  Prepare a baking tray, by covering it in parchment paper, then in a smallish saucepan heat the sugar without stirring (swirling is okay, but DON’T stir) until it has melted and become a beautiful golden color.  Add the almonds to the caramel and pour the mix onto the parchment paper.

Leave it to set for about 15 minutes and then break it into shards. If this is made the night before, store it in an airtight container.

Once the panna cotta has set, melt the chocolate in a bowl over a pot of simmering water and then drizzle as decoratively as you wish over the top.  Pop the panna cotta back into the fridge and just before serving add a shard of almond brittle.

18 Responses to “Coffee Panna Cotta”

  1. paperbowlsnlemons October 13, 2012 at 9:49 pm #

    I love anything where I can experiment with different flavors (to change things up a bit at times), and I am a lover for desserts with coffee flavors as of late. It doesn’t look as easy to make as it is, so this fact is an impressive plus!

  2. bakedbroiledorbraised October 14, 2012 at 12:57 pm #

    Looks very indulgent. I haven’t made panna cotta before but I think that is soon to change.

    • fudgingood October 14, 2012 at 3:56 pm #

      It is surprisingly easy. Let me know how it works out.

  3. Aimee@clevermuffin October 17, 2012 at 1:19 am #

    I’ve never made this before – always thinking it was going to do my head in. But this does look super yummy. And anything with coffee in it is a winner for me! Yum.

  4. Cam October 18, 2012 at 5:02 am #

    I lurrve panna cotta. So creamy and decadent. Thanks for sharing!

  5. terrepruitt October 19, 2012 at 12:42 am #

    So you put the cling wrap RIGHT ON the panna cotta, right? It was difficult for me to tell from the picture, but I think that is what you are saying. 🙂 This sounds yummy and not as difficult as I had thought panna cotta is to make.

    • fudgingood October 19, 2012 at 1:58 pm #

      Yup, Right on the panna cotta. Once it has set you just peal it away and decorate the panna cotta with chocolate!

      • terrepruitt October 19, 2012 at 4:52 pm #

        Awesome! Thanks!

      • terrepruitt October 19, 2012 at 5:06 pm #

        Oh, another question, how much coffee beans?

      • fudgingood October 20, 2012 at 4:29 pm #

        This one is to taste. I used about 50gm worth. You’ll also get some coffee flavour from the instant coffee. I hope you enjoy it.

  6. icecreamandjelly4emmy November 1, 2012 at 10:57 pm #

    Coming into summer I am really looking forward to giving this recipe a try! Coffee + dessert is always a winner. Yum.

    • fudgingood November 6, 2012 at 11:54 am #

      Thanks, let me know how it worked out.

  7. November 5, 2012 at 12:36 am #

    This looks so yummy! I’m glad I found your blog.

  8. beyondpaisley December 3, 2012 at 11:03 pm #

    Looks amazing! And i love finishing it with some brittle. I have to bring a dessert to a dinner party this weekend, and this just may do the trick.

    • fudgingood December 3, 2012 at 11:06 pm #

      Thanks! It’s one of those fabulous dishes that looks and tastes much more impressive than the amount of effort it takes.

  9. Izzy (its a healthy lifestyle) January 22, 2013 at 10:38 am #

    Looks really good!! I’m gonna have to try this one day 🙂


  1. Nosh: Panna Cotta « beyondpaisley - December 10, 2012

    […] flavored with sugar and vanilla but is, basically, wide open to reinterpretation.  I have seen coffee-flavored panna cotta, or white chocolate, or mint.  I’ve seen it finished with strawberry syrup, […]

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