Coffee Panna Cotta

2 heaped tbsp fresh ground coffee
300ml cream
½ cup demerara sugar
½ cup milk
3½ tsp gelatine
1 cup cold brew coffee
¼ cup maple syrup

Mix 2 tsp gelatine in the milk.
Gently heat the cream with the coffee and demerara sugar, stirring until the sugar dissolves. Just before it comes to the boil take off the heat and stir in the gelatine and milk. Allow to cool for 5 minutes before straining* into a jug and then pouring evenly into four glasses.
Refrigerate for at least 4 hours to set.
Mix the cold brew coffee and the maple syrup together, then whisk in 1½ tsp gelatine. Warm slightly to melt the gelatine, do not boil. Allow to cool for five minutes before topping each panna cotta.

Refrigerate again until set.

To get the angled look I placed milk bottle tops under one side of each of the glasses for their first setting.

*Line a sieve with a Chux cloth to catch most of the coffee grounds.

About the Author

Vicki Ravlich-Horan

Related Posts

Smashed Cucumber Salad

Smashed Cucumber Salad

RECIPE BY SHAUNA BRYNE Simple, quick and absolutely delicious!  This light salad is full of flavour and will be sure to become your go-to. 1 large cucumber pinch of salt (optional)1–2 tbsp sesame seeds 2 tbsp coconut aminos seasoning 1 tbsp rice vinegar 2 tbsp sesame...

Sfincione

Sfincione

One of the true joys of travelling is getting a real taste for a place, and for me the challenge is always how to recreate that at home. I was back in New Zealand just two days before I was in the kitchen trying to see if I could recreate these three dishes we enjoyed...

Eat Up New Zealand – The Bach Edition

Eat Up New Zealand – The Bach Edition

Peter Gordon describes Al Brown’s book Eat Up New Zealand – The Bach Edition as “a gem of a cookbook, full of childhood memories and insights into our culinary future”. I have to agree with Peter that it is a cookbook full of nostalgic recipes. It is, in fact, these...