Espresso Panna Cotta

Espresso Panna Cotta

Serves 6

The day before: Lightly spray 6 dariole moulds with canola spray. Warm milk, cream and sugar until nearly boiled and sugar is dissolved.

Hydrate the gelatine in cold water.

Add the coffee to the cream mixture and stir in well. Leave to cool for 5 minutes. Add the gelatine, squeezing off excess water and stir well. Pour into moulds and refrigerate overnight.

Coffee Caviar
The day before: Warm espresso water and sugar until sugar is dissolved. Pour over chia seeds and mix. Refrigerate overnight and stir to combine the next day

To Serve
Serve the panna cotta with coffee caviar and waffles.

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