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- Panna Cotta With Coffee Syrup
Dessert
Panna Cotta with Coffee Syrup
Difficulty:
Medium
Prep time:
10 mins
Cooking time:
20 mins. Setting time: 3-4 hours or overnight
Servings:
6
Ingredients
Panna Cotta
- 1 3/4 cups a2 Milk® Cream on Top
- 4 tsp Powdered gelatine
- 3/4 cup Caster sugar
- 1 1/4 cups Thickened cream
- Pinch of salt
Toppings
- 1/2 cup Fresh raspberries
- 2 tbsp Flaked almonds
Coffee Syrup
- 1 cup Strong brewed coffee, cooled
- 1/4 cup Caster sugar
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Directions
Panna Cotta
- Pour the cold a2 Milk® Cream on Top into a medium saucepan. Sprinkle the gelatine evenly over the surface. Let stand for 5 minutes until the gelatine softens and appears wrinkled.
- Place the saucepan over low heat and stir gently until the gelatine has completely dissolved, about 3-4 minutes. Do not allow the mixture to boil.
- Add the caster sugar and a pinch of salt. Stir until the sugar has dissolved.
- Remove from heat and allow to cool for 5 minutes.
- Stir in the thickened cream until well combined.
- Pour the mixture evenly into 6 serving glasses or ramekins. Cover and refrigerate for 3-4 hours or overnight until set.
Coffee Syrup
- Pour the strong coffee and sugar into a small saucepan. Stir to combine.
- Place over medium heat and bring to a simmer. Reduce heat to low and simmer for 7-10 minutes, stirring occasionally, until thickened to a syrup-like consistency.
- Remove from heat and allow to cool completely before using.
Assembly
- Drizzle the cooled coffee syrup over the set panna cotta. Top with fresh raspberries and flaked almonds. Serve immediately.
