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Classic
Ingredients
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1
Soak the gelatine in a bowl of cold water
Coffee Panna Cotta
07:00
2
Meanwhile, make 300ml strong black coffee using a cafetière (or your preferred method – you will need to use around 400ml water)
Coffee Panna Cotta
04:00
3
Pour 200ml of the hot coffee into a small saucepan with the brown sugar
Coffee Panna Cotta
01:00
4
Add the milk and bring to a gentle simmer, stirring occasionally to dissolve the sugar
Coffee Panna Cotta
04:00
5
Combine the cream and vanilla extract in a heatproof jug
Coffee Panna Cotta
01:00
6
Remove the pan from the heat then squeeze out the water from the gelatine leaves and add to the pan, stirring until dissolved
Coffee Panna Cotta
03:00
7
Pour into coffee mixture into the cream jug, mixing well
Coffee Panna Cotta
02:00
8
Divide the mixture between 4 x 200-250ml glasses (or 6 smaller glasses); chill for at least 3 hours (or overnight) until set
Coffee Panna Cotta
03:00:00
9
Simmer the remaining 100ml black coffee in a small saucepan with the caster sugar for 5-10 minutes until slightly thickened then leave to cool
Coffee Panna Cotta
07:00
10
Stir in the liqueur, if using, and chill until ready to serve
Coffee Panna Cotta
01:00:00
11
Put your biscuits in a bag, then use a rolling pin to crush them
Coffee Panna Cotta Serving
03:00
12
Pour a thin layer of coffee syrup over each panna cotta
Coffee Panna Cotta Serving
02:00
13
Scatter with the crushed biscuits
Coffee Panna Cotta Serving
01:00