Espresso Panna Cotta

Espresso Panna Cotta


  • Cream 100 ml
  • Milk 100 ml
  • Espresso 50 ml
  • 2 gelatin leaves
  • Hazelnuts 50 g
  • Caster sugar 50 g
  • Sugar 100 g
  • Cinnamon 2 g

Cooking Instructions

  1. Start by immersing two leaves of gelatin in cold water and leave to soak.
  2. Next, take a little sauce pan and place there caster sugar, cream, milk, sugar and a shot of a really strong coffee. Bring to a simmer and remove from the hob.
  3. Squeeze out the gelatin leaves and place into the hot cream until completely dissolved.
  4. Pour your cream mixture into a jug and fill your molds just shorter than the rim. Leave in the fridge for 2-3 hours.
  5. To make a cinnamon hazelnut brittle, pour caster sugar into a pan and cook over medium heat until the sugar melts to a deep golden-brown.
  6. Add toasted hazelnuts into the caramel and dust with ground cinnamon. Leave to set at room temperature.
  7. When the panna cotta is firm, give each mold a quick deep into boiling water, that will ensure stress-free exit onto the plate.
  8. Dress your panna cotta with a crunchy hazelnut caramel. Cook this recipe with a photo!

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