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Coffee panna cotta with coffee caramel sauce


Serves: 6
timePrep time: 10 mins
timeTotal time:
Coffee panna cotta with coffee caramel sauce
Recipe photograph by Brett Stevens

Coffee panna cotta with coffee caramel sauce


Serves: 6
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
590Kcal
Fat
40gr
Saturates
25gr
Sugars
57gr
Salt
0gr

Katie Caldesi

Katie Caldesi

Katie Caldesi is a food writer who cooks up regional Italian food with her husband Giancarlo at their London bar and restaurant Caffè Caldesi, cookery school La Cucina Caldesi and Bray restaurant Caldesi in Campagna.

See more of Katie Caldesi’s recipes
Katie Caldesi

Katie Caldesi

Katie Caldesi is a food writer who cooks up regional Italian food with her husband Giancarlo at their London bar and restaurant Caffè Caldesi, cookery school La Cucina Caldesi and Bray restaurant Caldesi in Campagna.

See more of Katie Caldesi’s recipes

Ingredients

  • 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

Step by step

Get ahead
You can make these the day before; chill. Keep the coffee caramel sauce at room temperature.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cover and chill for a few hours until set. To serve, spoon the sauce over the panna cottas.
Chef quote
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

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