Panna Cotta Soffice al Caffè

(Soft Coffee Panna Cotta) – Gluten free, Egg free, Nut free

Makes 6 cups, 150ml each

5g (1/8oz) platinum grade gelatine leaves (about 3 leaves)
600g (22/3 cups) whipping (heavy) cream (30–35% fat)
100g (generous ½ cup) caster (superfine) sugar
1 tsp vanilla bean paste
160g (2/3 cup) espresso
6 tbsp coffee liqueur (optional)

The bitterness of coffee blends particularly well with the sweetness of the cream, so it is no surprise that this flavour combination has rapidly become one of the most common when it comes to panna cotta. My version of coffee panna cotta requires only a minimal amount of gelatine to create an extremely soft and delicate texture, which retains a gentle wobble even after an overnight set.

This panna cotta is almost creamy and not suitable to be demoulded, but it should be set and served in coffee cups. Keep it in the fridge until ready to serve, and if using liqueur, only add it just before serving. It is ideal served at the end of a meal instead of coffee and, when combined with elegant cups and saucers, it can be turned into a very sophisticated dessert (yet deceptively simple to make), worthy of the most stylish dinner party.

Ideally, strong espresso should be used in this recipe to convey the all-important coffee flavour; however, coffee made with a stovetop caffettiera can be used instead, or even just 4 teaspoons of instant coffee dissolved in 160g (5¾oz) hot water. Needless to say, a good decaf will produce an equally good result.

1. Soak the gelatine leaves in a bowl of cold water for 10 minutes.

2. Meanwhile, add the cream, sugar and vanilla to a small pan and bring to a gentle simmer. Remove from the heat, squeeze out the water from the gelatine leaves and add them to the cream. Stir vigorously with a whisk to dissolve.

3. Add the espresso and combine. Always add the espresso after taking the cream off the heat, or the panna cotta will taste like reheated coffee. Divide the mixture equally between 6 coffee cups and leave to set in the fridge overnight. Covering the cups with clingfilm (or even with their own saucers) will prevent the tops of the panna cotta from forming a skin.

4. Once the mixture is set, pour 1 tablespoon of coffee liqueur into each cup and serve with a saucer and teaspoon. Store in the fridge for up to 2–3 days.

TIP

The minimal amount of gelatine in this recipe demands a rather long setting time, so the panna cotta should be prepared first thing in the morning for an evening with friends, or the day before.

ALSO TRY…

Caffè corretto, i.e. an espresso with a drop of sambuca, is a very popular choice, especially at the end of a generous meal: the aniseed flavour of the liqueur goes particularly well with the bitterness of coffee, so for a dessert with a stronger alcoholic kick, try swapping the coffee liqueur for sambuca. Or, for a more decadent version, go for chocolate liqueur instead.

A perfect pud from Bake Off winner Giuseppe

You may also like