At Redber Coffee we are a passionate team of coffee lovers with a sweet tooth! Not only do we LOVE coffee, but we also love cooking.
Cook up a storm in lockdown with this stunning double coffee dessert, which we adore because it can be made in advance.
Sweet, Creamy, Chocolatey and Coffee all in one delicious recipe, perfect for your loved one this Valentines Day.
Check out this recipe below:
- 1 cup (250ml) Espresso Coffee! We recommend our stunning Guatemala Antigua - Medium Dark Roast
- 75g caster sugar
- 6 gelatine leaves
- 300ml milk
- 300ml Double cream
- 2 vanilla beans, split, seeds scraped
- 150g dark (70%) chocolate, finely chopped
- 30g unsalted butter, chopped
- 1 tsp Honey
- Crushed biscotti biscuits, to serve
To make the coffee jelly layer, place coffee and 25g sugar in a saucepan over low heat. Cook, stirring constantly, for 2 minutes or until sugar dissolves. Set aside.
Soak 2 gelatine leaves in cold water for 5 minutes to soften. Squeeze excess water from gelatine, then whisk leaves into hot coffee mixture. Divide mixture among 6 x 180ml (3/4-cup) ramekins or glasses and chill for 1 hour or until set.
To make the panna cotta layer, place milk, 1 cup (250ml) cream and vanilla seeds and pod in a saucepan. Stir in instant coffee and remaining sugar. Place pan over medium-low heat and bring to just below the boil.
Meanwhile, soak remaining 4 gelatine leaves in cold water for 5 minutes to soften. Squeeze excess water from gelatine. Remove cream mixture from heat and whisk in leaves. Discard vanilla pod and chill cream mixture for 30 minutes or until room temperature.
Lightly scratch the surface of each coffee jelly layer with a fork. Strain cream mixture into a jug, then divide among ramekins and chill for 4 hours or until completely set.
When ready to serve, make the hot chocolate sauce. Place chocolate, butter, remaining cream, 1/4 cup (60ml) water and a pinch of salt flakes in a saucepan over low heat and cook, stirring occasionally, for 3 minutes or until smooth. Stir through maple syrup.
Dip the base of each ramekin in boiling water for 3 seconds to release panna cotta, then turn out onto serving plates.
Drizzle with chocolate sauce and scatter with our Redber crushed Biscotti Biscuits.