Alive and Cooking

Coffee Panacotta

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4 shots espresso coffee
2 tbsp gelatin powder
150g caster sugar
500ml full cream milk
100ml thickened cream


1. Melt hot coffee with powdered gelatin and mix until combined then stir in sugar (add up to 100ml of boiling water if you need to).

2. Pour in the milk and cream and mix until completely smooth, pour into ramekins and refrigerate for at least 2 hours.


Coffee Panacotta