Updated: Aug 1, 2021
I love the coffee and caramel flavour combination. My favourite drink from Starbucks is the Caramel Cream Frappuccino. I wanted to recreate something like that today, with more of a coffee kick. This Panna Cotta is so creamy and smooth. Bursting with caramel flavour, and a subtle hint of coffee. I have to say, I was really happy with this recipe and I know you will be too.
This recipe calls for brewed liquid coffee. The strength is entirely up to you, but don't choose something too strong. As this will overpower the flavour of the caramel.
Preparation Time 10 minutes
Chill Time 6-8 hour
1 cup / 240 ml whole milk
1 1/2 teaspoons powdered gelatine
3/4 cup sugar
3/4 cup double cream
1/3 cup liquid coffee
1/2 teaspoon vanilla
a pinch of salt
Pour 1/2 cup of cold milk in a bowl. Add the gelatine. Mix well and set aside for 5 minutes to bloom.
Spread the sugar in an even layer in a sauce pan. Place on a medium heat and slowly begin to melt the sugar. Gently stir the sugar.
Continue to cook the sugar until melted and and amber colour.
Remove from the heat and add the cream. Mix well.
When the mixture cools slightly, add the gelatine mixture and stir until dissolved.
Add the remaining 1/2 cup milk, espresso, vanilla and salt.
Strain the mixture through a sieve to remove any lumps.
Pour the mixture into a jug to make pouring into ramekins easy.
Transfer the mixture into 4 ramekins.
Chill 6-8 hours until firm.
Top with whipped cream and chocolate curls.
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