Sarah's Espresso Panna Cotta
By Sarah Butler
4 people
0 minutes
20 minutes
Ingredients
Espresso Syrup
-
100
g
Caster Sugar
-
1
tbsp
Coffee
dissolved in 100ml hot water
-
1
tbsp
Kahlua
Ingredients
-
300
ml
Double Cream
-
2
-
Gelatine Sheets
-
1
tbsp
SuperValu Coffee
dissolved in 100ml hot water
-
80
g
SuperValu Dark Brown Sugar
-
100
ml
SuperValu Whole Milk
-
1
tbsp
Vanilla Extract
Method
- Soak the gelatine sheets in a bowl of cold water to soften.
- Pour the coffee, milk, and cream into a saucepan and place on medium heat until the sugar has dissolved, remove from heat.
- Squeeze the gelatine sheets to remove excess water, add to the saucepan and stir until completely dissolved. Divide the mixture between four glasses or ramekins.
- Chill for 4 hours to set or prepare the night before.
- To make the syrup, simmer the coffee and sugar to melt the sugar and the mixture thickens into a syrup, this will take a few minutes on a light simmer.
- Stir in the Kahlua and allow it to cool down (adding it hot will cause it to melt and discolour the panna cotta).
- Before serving, pour the mixture on top of the panna cotta in the 4 glasses.
