Not only we are are a passionate team of coffee lovers with a definite sweet tooth. We don’t just love brewing great coffee – we love cooking with it too.
If you’re planning a cosy Valentine’s celebration at home, this Double Coffee Panna Cotta is the kind of dessert that feels indulgent, romantic and just a little bit impressive – without being stressful. Best of all, it can be made in advance, so you can relax and enjoy the moment.
Sweet, creamy, chocolatey and full of rich coffee flavour, this is a dessert designed to be shared.
Ingredients
For the coffee jelly layer:
- 1 cup (250ml) espresso coffee – we recommend our Guatemala Antigua Medium-Dark Roast
- 25g caster sugar
- 2 gelatine leaves
For the panna cotta layer:
- 300ml milk
- 300ml double cream
- 50g caster sugar
- 4 gelatine leaves
- 2 vanilla beans, split and seeds scraped
For the chocolate sauce:
- 150g dark chocolate (70%), finely chopped
- 30g unsalted butter, chopped
- 60ml double cream
- 60ml water
- 1 tsp honey (or maple syrup)
- Pinch of salt flakes
To serve:
- Crushed biscotti biscuits
1. Make the coffee jelly layer
Place the espresso and 25g caster sugar in a saucepan over a low heat. Stir constantly for around 2 minutes, until the sugar has fully dissolved. Remove from the heat.
Soak 2 gelatine leaves in cold water for 5 minutes until softened. Squeeze out the excess water, then whisk the gelatine into the warm coffee mixture.
Divide the coffee mixture between 6 small ramekins or glasses (around 180ml each). Chill for about 1 hour, or until fully set.
2. Make the panna cotta layer
Place the milk, 250ml of the double cream, vanilla seeds and vanilla pods into a saucepan. Stir in the remaining caster sugar. Heat gently over medium-low heat until just below boiling point, then remove from the heat.
Soak the remaining 4 gelatine leaves in cold water for 5 minutes. Squeeze out excess water and whisk into the warm cream mixture until dissolved. Discard the vanilla pods.
Allow the mixture to cool for around 30 minutes, until it reaches room temperature.
Lightly scratch the surface of the coffee jelly with a fork (this helps the layers stick). Strain the panna cotta mixture into a jug, then carefully pour over the coffee layer.
Chill for at least 4 hours, or until completely set.
3. Make the chocolate sauce
When ready to serve, place the dark chocolate, butter, remaining cream, water and a pinch of salt into a saucepan. Heat gently, stirring occasionally, until smooth and glossy. Stir through the honey or maple syrup.
4. Serve
Dip the base of each ramekin briefly into boiling water (about 3 seconds), then turn out onto serving plates.
Drizzle generously with warm chocolate sauce and finish with a scattering of crushed biscotti biscuits.
Serve immediately – preferably with candles, good company and a great cup of coffee ☕💕
