Espresso Panna Cotta

Look how pretty these marbled ramekins are! They had to be mine…although I rarely make anything that requires the use of ramekins, I had to purchase them. Because marble is in and I’m a sucker for trends.

On my way home I was deciding on how to put them to good use and I thought about trying a panna cotta recipe. I’ve never made it before and honestly thought it would be way more complicated but it’s not. Try it! The coffee taste and the silky smooth texture will blow your mind!

P-S: I got the ramekins at Stokes 8$ for a set of 4!


Makes 4 servings

  • 400ml of heavy cream
  • 75ml of milk
  • 1/2 cup of sugar
  • 1 shot of espresso (50 ml)
  • 3 sheets of gelatine
  • Optional additions: shaved chocolate*, whipped cream

*I used puffed quinoa covered in chocolate to add some crunch!


Take the gelatine and put into a bowl of cold water for 5 to 10 minutes. While the gelatine is softening, put all your other ingredients in a small saucepan over medium heat. Leave on the heat stirring occasionally. Take the gelatine out of the water and add to the saucepan. Let it dissolve completely. Remove saucepan from heat as soon as it starts boiling. Let cool a bit. Rinse your ramekins under cold water but don’t dry them! This will make it easier for the panna cotta to slide out of the molds after. Pour warm mixture through a sieve to make sure the texture is smooth and then pour into the ramekins. Leave them in the fridge overnight.

You can eat directly from the mold or run some very hot water on the edges to loosen the sides up and then flip onto a plate.

XT2F5026XT2F5031XT2F5131XT203825Cheers xxx


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