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Coffee Panna Cotta with Chocolate Sauce

Coffee Panna Cotta with Chocolate Sauce


  • 300 ml full fat milk
  • 200 ml double cream
  • 4 tsp instant coffee granules
  • 4 tbsp Brandy (Cognac)
  • 150 ml brown sugar
  • 1 tsp natural vanilla extract
  • 2-3 leaves gelatine (4-6g)


  • 150 g bittersweet chocolate (70% cocoa solids, chopped)
  • 2 tbsp Brandy (Cognac)
  • 1 tbsp honey
  • 80 ml half and half cream
  • Bring the cream and milk to a simmer in a heavy-bottomed pan. Add the sugar, and stir to dissolve into the simmering liquid, remove from the heat
  • Meanwhile, soak the gelatine leaves in a bowl of cold water until softened and pliable, about 3-4 minutes. Squeeze the extra water from the gelatine, and then add the leaves to the hot cream/milk mixture. Stir until dissolved
  • Add the vanilla extract, brandy and instant coffee to the milk and cream mixture and stir until the granules are completely dissolved. Strain the cream mixture through a sieve into a jug. Leave to cool for a few minutes
  • Pour the mixture into 6 small glasses. Chill until set, at least 3 hours
  • Bring low fat cream and honey to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 2 tbsp of brandy and set aside.
  • Spoon prepared chocolate sauce over panna cotta and serve.