Coffee panna cotta with coffee caramel sauce
Serves 6 | prep 10 mins | total time
- 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
You can make these the day before; chill. Keep the coffee caramel sauce at room temperature.
- 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.
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