Coffee panna cotta with coffee caramel sauce
We've had a long week so this weekend will be all about relaxing and treating ourselves. (We think we deserve it...) If you feel the same and want something super tasty to indulge and unwind then Katie Caldesi's coffee panna cotta is just the ticket.
If you've got guests coming over it's the perfect dinner party dessert served up with some fresh Italian coffee, or if it's just you; a very sophisticated night in on the sofa.
- 4 leaves Supercook select fine-leaf gelatine
- 300ml strong coffee or espresso
- 450ml double cream
- 120g caster sugar
- For the coffee caramel sauce:
- 200g caster sugar
- 100ml strong coffee or espresso
- You will also need:
- 6 x 200ml tea cups or ramekins
- For the coffee caramel sauce, put the 200g sugar in a heavy-based saucepan over a medium heat. Leave, stirring occasionally, until the sugar caramelises and takes on a rich golden colour. Be careful: the hot caramel can spit so wear gloves.
- Take off the heat, pour in the 100ml coffee, then stir over a low heat until the sauce is smooth. Leave to cool.
- Soak the gelatine leaves in cold water.
- Mix the 300ml espresso and the cream in a bowl, then pour a quarter of this liquid into a pan and place over a low heat. Stir in the sugar and, once dissolved, remove the pan from the heat.
- Squeeze excess water out of the gelatine and add to the pan. Stir until the gelatine has dissolved, returning the saucepan to the heat if necessary.
- Strain through a sieve (to remove any undissolved gelatine) into the remaining coffee and cream. Stir to combine, then divide it between the cups or ramekins and leave to cool.
- Cover and chill for a few hours until set. To serve, spoon the sauce over the panna cottas.
Cover and chill for a few hours until set. To serve, spoon the sauce over the panna cottas.