Espresso Panna Cotta with Espresso Syrup

Espresso Panna Cotta with Espresso Syrup

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  • Preparation time: 
  • Serves: Up to 6 people

Made with these products:

Makes 6


For the syrup

  • 200ml espresso
  • ¼ cup (55g) caster sugar
  • ¼ cup (55ml) Tia Maria, brandy, Kahlua or similar

Put all the ingredients in a saucepan and bring to the boil, then reduce the heat and simmer to reduce by half or until you have a thick syrup.

For the panna cotta

  • 300ml milk
  • 300ml cream
  • 60ml espresso
  • ¼ cup (55g) caster sugar
  • 2 gelatine leaves


  1. Lightly oil 6  x 150ml capacity ramekins or glasses and set aside. 
  2. In a small pan heat the milk, cream, espresso and sugar. Bring to the boil, then remove from the heat and leave to cool for 5 minutes.
  3. Put the gelatine in a bowl of cold water to soften for 5 minutes. Squeeze the gelatine of excess water and add to the milk mix, stirring to dissolve. 
  4. Strain through a sieve into a pouring jug, then divide the mix among the ramekins. 
  5. Cover and refrigerate for a minimum of 3 hours to set.
  6. Dip each ramekin briefly in a bowl of very hot water, run a knife around the edge and slip out each panna cotta onto a plate. 
  7. Drizzle with a little syrup and garnish with seasonal fruits (I have used orange, blood orange and pink grapefruit, as well as edible flowers).

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