Coffee Caramel Panna Cotta
The perfect ending to a Christmas dinner: coffee caramel panna cotta. For everyone who can’t choose between coffee or a dessert.
Servings: 4 people
Ingredients
- 4 sheets gelatin 1.5 grams each or 0.05 oz.
- 250 ml heavy cream
- 150 ml coffee
- 100 ml milk
- 50 grams sugar
- 6-8 tbsp caramel sauce
- 4 tuile cookies kletskoppen
- 4 Christmas chocolates
Equipment
- 4 Ramekins or glasses
Instructions
- Soak the gelatin sheets in a bowl of cold water for at least 15 minutes.
- Meanwhile, combine the heavy cream, coffee, and milk in a measuring cup. Stir well and pour part of the mixture into a saucepan.
- Add the sugar to the pan and heat until the sugar has dissolved. Turn off the heat, add the gelatin sheets, and stir until completely dissolved.
- Pour the mixture back into the measuring cup with the remaining liquid and stir well again.
- Place your glasses or ramekins on the counter and divide the panna cotta mixture evenly among them. Chill in the refrigerator for at least 3 hours, until set.
- Spoon a layer of caramel sauce over the panna cotta, insert a tuile cookie, and finish with a Christmas chocolate.
Tips
Not Christmas but still craving this panna cotta? Replace the Christmas chocolate with chocolate-covered espresso beans.
How to store
Covered and stored in the refrigerator, it will keep for 3-4 days.