I absolutely adore Panna Cotta, but I’d never thought to make it myself… until now! This also – at the time of writing – makes it a trilogy of Italian recipes on the site.
As I said, I love Panna Cotta and I especially love Espresso Panna Cotta, so that’s what I made in this recipe. It’s everso simple with very few ingredients needed. All you need really is patience while you wait for it to set! But trust me, it’s worth the wait.
If you’re a vegetarian, then you can substitute the gelatine leaves for Vege-gel or Agar Agar. However, if you’re a Vegan then you’d need to find a vegan equivalent for double cream as well as the gelatine, I’m afraid.
Espresso Panna CottaPrint Recipe
- 250ml Double Cream
- 50ml Whole Milk
- 50g Caster Sugar
- 50ml Espresso
- 2 leaves of Gelatine
- A splash of Vanilla Extract
Put the gelatine leaves in a bowl of cold water to soak for a couple of minutes.
Put a large saucepan over a medium heat.
Add your double cream, milk and sugar to the pan and gently bring up to the boil.
Once up to the boil, move the pan off the heat.
Squeeze the water out of the gelatine, and add into the pan, stirring until the gelatine is dissolved.
Add in the splash of vanilla and the espresso and stir in well.
Pour into mini pudding basins or ramekins and leave to set in the fridge for 6 hours or preferably overnight.
To serve, leave the basin to stand in some warm water for a couple of minutes, then carefully tip out onto a plate.