by InSeason Team
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5 May 2022
Caffé Latte Panna Cotta with Espresso Jelly
A delicious mix of creamy coffee panna cotta with a coffee jelly, crowned with cream and coffee beans.
Prep
30 min
Skilled
Serves
10
Ingredients
No of servings
10
Gold strength gelatin11 leaves
Caster sugar50g
Hot black espresso coffee800ml
Dark brown sugar100g
Dairy Farmers Thickened Cream1.3 litres
Chocolate powder, for garnish
Coffee beans, for garnish
Methods
Step 01
Soak 5 and 6 gelatin leaves separately in cold water until softened.
Step 02
Add 5 squeezed out leaves and caster sugar to 600ml hot espresso and stir until dissolved. Refrigerate until semi-set.
Step 03
Combine remaining 200ml espresso with brown sugar in a saucepan, add 800ml Dairy Farms Thickened Cream and bring to the simmer, stirring continuously.
Step 04
Add remaining gelatin leaves and stir until dissolved.
Step 05
Pour equally into 10 caffé latte glasses and refrigerate.
Step 06
Once espresso jelly is semi-set, pour over panna cotta and refrigerate until fully set.
Step 07
Beat remaining cream until soft peaks form.
Step 08
Dollop whipped cream on top of each panna cotta and garnish with chocolate powder and coffee beans.
Chefs secrets
Dairy Farmers Thickened Cream really produces a beautiful rippled whip when beaten, creating the soft light folds that are essential for gently folding into mousses or dolloping onto desserts. It’s also very quick to whip which makes it the efficient choice in the kitchen.
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