Photography | Tracie Heasman

2 heaped tbsp fresh ground coffee
300ml cream
½ cup demerara sugar
½ cup milk
3½ tsp gelatine
1 cup cold brew coffee
¼ cup maple syrup

Mix 2 tsp gelatine in the milk.
Gently heat the cream with the coffee and demerara sugar, stirring until the sugar dissolves. Just before it comes to the boil take off the heat and stir in the gelatine and milk. Allow to cool for 5 minutes before straining* into a jug and then pouring evenly into four glasses.
Refrigerate for at least 4 hours to set.
Mix the cold brew coffee and the maple syrup together, then whisk in 1½ tsp gelatine. Warm slightly to melt the gelatine, do not boil. Allow to cool for five minutes before topping each panna cotta.

Refrigerate again until set.

To get the angled look I placed milk bottle tops under one side of each of the glasses for their first setting.

*Line a sieve with a Chux cloth to catch most of the coffee grounds.

Coffee Panna Cotta 1

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