Coffee Bean Panna Cotta with Espresso Syrup Recipe

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  • Nut-free



Taken from Cook Like a Man by Movember (£9.99; Pan Macmillan)


  • 2 leaves of gelatin (available in most supermarkets)
  • 150ml double cream
  • 150ml milk
  • 50g sugar
  • 25g fresh coffee beans
  • 20ml glucose (available from most supermarkets)
  • 50g sugar
  • 150ml very strong coffee
  • To serve:
  • Biscotti or shortbread biscuits
  • Good-quality dark chocolate, finely grated
  • Strawberries (optional)


  • In a bowl, soak the gelatin with a little cold water. Place the cream, milk, sugar and coffee beans in a saucepan, and on a low heat slowly bring to the boil. Then remove from the heat and allow to infuse for 30 minutes

  • Squeeze the water from the gelatin and add the softened leaves to the cream mixture, stirring thoroughly. Strain through a sieve and pour into small moulds or pots. Set in the fridge for at least 3 hours

  • To make the syrup, place the glucose, sugar and coffee in a saucepan and reduce over a low heat until thick and syrupy. Set aside until serving. (If you put the syrup in the fridge, make sure you take it out a few hours before your meal so it warms to room temperature and softens to a thick syrup.)

  • Remove the panna cottas from their moulds or pots by inverting over a plate. Sprinkle on some grated chocolate, drizzle the syrup around the panna cottas and serve with biscotti or shortbread biscuits and strawberries.

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