My husband and I are both serious coffee addicts and our first appliance purchase after the wedding was our beloved Nespresso coffee machine. For me there is absolutely nothing better than a (good) cup of coffee in bed on a Saturday morning knowing that the day ahead belongs all to me to do as I please.
I also show more than the appropriate amount of excitement whenever I come across any recipe which offers the word ‘coffee’ in the title. So when I came across this Coffee Panna Cotta recipe I was very excited. You can’t really go wrong with combining coffee and cream and then lathering it with a chocolate coffee sauce!
Panna cotta is an Italian dessert and the word means ‘cooked cream’ and can be served with berries, caramel or chocolate sauce. It is a seriously easy dessert to make, this recipe literally takes a few minutes and can be made a day ahead.
I have adapted this one to suit two, but you can click here for the original recipe which serves six.
Coffee Panna Cotta
2/3 cups double cream
¼ cup espresso coffee
2 tbs sugar
½ vanilla bean (or ½ tsp vanilla extract)
2 gelatine leaves
Chocolate Coffee Sauce
40g dark chocolate
2 tbs espresso coffee
Place the gelatine sheets in a bowl of cold water and soak for a few minutes.
In a small sauce pan, combine cream, espresso, sugar and vanilla.
Stir over medium heat until sugar is dissolved (about 5 minutes) then remove from heat. Be careful not to boil.
Remove the gelatine leaves from the water and squeeze all excess water out and stir into the cream mixture.
Pour the whole mixture through a sieve into a small measuring jug and fill your two moulds with the cream mixture.
Cover the moulds with plastic wrap and place in the fridge for 3-4 hours (or overnight).
To make the sauce, melt the chocolate and combine with the coffee. I put my sauce in the freezer for a few minutes to thicken up slightly, but you can use as is to pour over the panna cotta.
Once set, take the moulds out of the fridge and dip each mould in hot water for a few seconds to loosen.
Turn it out on a serving plate and decorate with chocolate sauce.
…be fearless, and have fun!
(Recipe was adapted from Giallo Zafferano, click here to see the original recipe)