Coffee Panna Cotta With Ground Amaretti

Coffee & Amaretti Panna Cotta

A perfect Panna Cotta.


3 sheets gelatine
400ml double cream
75ml whole milk
100g caster sugar
1 1/2 tbsp coffee dissolved in 50ml boiling water
2 amoretti biscuits, ground


Soak the gelantine leaves in cold water

Add the cream, sugar, milk and the coffee to a pan and bring to a simmer. Remove from heat at this point.

Squeeze out excess water from the gelatine and add to the pan, stirring until dissolved.  Allow to cool slightly.

When cool, pour into 4 ramekins (tip: rinse the remekins in cold water but do not dry. This will make it easier to turn the panna cotta out once set.

Place in a fridge and leave overnight

Once ready to be eaten, grind the amoretti in a pestl and mortar and sprinkle on top.


N.B. Photo shows served in a sundae glass

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