Two Chimps Espresso Panna Cotta with Toffee Sauce

No Nonsense - Simple Advice

Panna Cotta is one of those delicious desserts that you always have room for after a big meal. It’s light, tasty and so creamy, Mmmmm!

We love puddings here at Two Chimps Coffee, and we also love coffee, believe it or not! Which is why we’re always trying to find ways to sneak coffee into all of our food!

 

We’ve created a delicious recipe for an espresso panna cotta, drizzled with salted toffee sauce. That lovely sweet kick of sugar combined with the taste of coffee, a match made in heaven. Yum!

 

Want to make Espresso Panna Cotta yourselves? Superb!

espresso pannacotta

You will need:

For the Panna Cottas

  • Three sheets of gelatine
  • 300ml double cream
  • 150ml whole milk
  • 60g caster sugar
  • Vanilla Flavour (1 pod,1 tsp paste or 1 tsp essence all work)
  • 70ml (or two double shots) of freshly brewed Two Chimps Espresso
  • Four dariole moulds or ramekins

 

For the Toffee Sauce

  • 100g granulated sugar
  • 160ml double cream
  • 45g salted butter
  • ½ tsp salt

 

To Serve

  • Thick cream (Optional)

 

Method

ingredients for espresso panna cotta
Step 1

For the Panna Cotta

Start by putting your gelatine leaves in cold water to soak.

Step 2

Put the cream, milk, sugar, coffee & vanilla in a heavy-bottomed saucepan and turn the heat to medium-low.

 

Step 3

Gently stir and keep an eye on your mixture, you want to slowly bring it to a simmer and not burn the bottom.

 

 

stirring espresso panacotta
Step 4

Once the mixture starts simmering, take it off the heat and add your softened gelatine leaves. Whisk these in until they are combined well.

stirring espresso pannacotta mixture
Step 5

Pour your mixture into the dariole moulds and put them in the fridge for at least 4 hours.

 

moulds with espresso panna cotta
Step 6

Make the sauce! Put your sugar in a saucepan and turn the heat to medium. Stir the sugar continuously until all melted and is a golden brown colour. Be careful not to burn the sugar.

 

melting sugar
Step 7

Take off the heat and add the butter. Whisk vigorously and continuously until the butter is combined. This step is important as you could end up with a hard lump! But be careful not to get splattered with hot sugar!

Step 8

Put the sugar & butter mixture back on the heat and cook for 2 minutes without stirring.

Step 9

Slowly add the cream to the mixture and stir in. Allow to boil for 1 minute.

 

whisking butter
Step 10

Take the sauce off the heat and stir in the salt. The sauce is now ready to use when it has cooled.

cup of toffee sauce
Step 11

To serve. Fill a small bowl with just-boiled water. Run a sharp knife around the panna cotta’s edge and dip the mould into the water for 1 second. Place your mould upside down on a small plate, hold tightly and give it a good shake to release the panna cotta from the mould. If it doesn’t come out easily, give it another vigorous shake or dip it back in the hot water for another second.

running a knife roud the edge of a panna-cotta mould
Step 12

Once your desserts are plated, drizzle toffee sauce over the top and, if using, add your thick cream. Serve with a cup of your fave Two Chimps Coffee! Voila!

drizzling sauce over an espresso panna-cotta
Step 13

Do a pudding dance and scoff!

 

So, how did you get on? Share your creations with us using #twochimpscoffee.

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