Coffee & Caramel Panna Cotta

How To Make Coffee & Caramel Panna Cotta

For the panna cotta:

1. In a small bowl, sprinkle the gelatine over 2 tablespoons of cold water.
2. Let it bloom for about 5 minutes.
3. In a saucepan, combine the heavy cream, milk, sugar, coffee (or espresso powder), and a pinch of salt.
4. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves and the mixture is hot but not boiling.
5. Once the mixture is hot, add the bloomed gelatine to the saucepan, whisking until it dissolves completely.
6. Remove from heat and stir in the vanilla extract.
7. Pour the mixture into your desired serving dishes (ramekins or small glasses) and let it cool to room temperature.
8. Once cooled, refrigerate for at least 4 hours or overnight to set.

For the caramel:

1. In a medium saucepan, melt the sugar over medium heat.
2. Stir constantly with a wooden spoon or heat- resistant spatula to prevent burning.
3. The sugar will first clump together, then melt into a golden amber syrup.
4. Once the sugar has completely melted and turned a golden colour, carefully add the cubed butter.
5. The mixture will bubble up, so be cautious.
6. Stir until the butter is completely melted, then slowly pour in the cream.
7. Stir until smooth.
8. If you’re making salted caramel, add a pinch of sea salt at this point.
9. Remove from heat and let it cool slightly.
10. Once the panna cotta has set in the fridge, drizzle the caramel sauce on top of each serving.