Espresso Marbled Panna Cotta

Recipe by LilKiwiChicken
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Espresso syrup - Put coffee & raw sugar in a small saucepan and stir over medium heat until sugar is dissolved.
  • Simmer 5 minutes or until thick and syrupy. Set aside to cool totally.
  • Panna Cotta - Put cream, powdered sugar & vanilla bean in a saucepan over low heat & simmer slowly, stirring occasionally, until liquid is reduced by approximately one third. Remove from the heat.
  • Put gelatine in a bowl, cover with the milk & stand for 5 minutes.
  • Stir into cream mixture and simmer for 1 minute longer.
  • Remove vanilla bean & allow mixture to cool.
  • Drizzle the coffee syrup over the inside of 4 clear glass moulds/ramekins/glasses.
  • Fill immediately with cooled panna cotta mixture. Cover & refrigerate for 4-6 hours or until firm.
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RECIPE MADE WITH LOVE BY

@LilKiwiChicken
Contributor
“This is from Donna Hay's Autumn Issue 2 (from about 2001 I think). I added more vanilla (you can reduce this to half if you only like a slight vanilla taste) and used raw sugar (not as sweet). I have made this with raspberries as well (see separate recipe). Looks great in a clear glass so you can see the pretty marbled effect (and no messy unmoulding!) Time doesn't include refrigeration time.”