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!
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
- Thick cream (Optional)
For the Panna Cotta
Start by putting your gelatine leaves in cold water to soak.
Put the cream, milk, sugar, coffee & vanilla in a heavy-bottomed saucepan and turn the heat to medium-low.
Gently stir and keep an eye on your mixture, you want to slowly bring it to a simmer and not burn the bottom.
Once the mixture starts simmering, take it off the heat and add your softened gelatine leaves. Whisk these in until they are combined well.
Pour your mixture into the dariole moulds and put them in the fridge for at least 4 hours.
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.
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!
Put the sugar & butter mixture back on the heat and cook for 2 minutes without stirring.
Slowly add the cream to the mixture and stir in. Allow to boil for 1 minute.
Take the sauce off the heat and stir in the salt. The sauce is now ready to use when it has cooled.
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.
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!
Do a pudding dance and scoff!
So, how did you get on? Share your creations with us using #twochimpscoffee.
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