Coffee and chocolate panna cotta

Coffee and chocolate panna cotta
Makes: 6 portions
Prep time:
Cook time:
Total time:
  • 20 gr leaf gelatine
  • 950 ml milk
  • 15 gr instant coffee
  • 83 gr sugar
  • 50 gr dark chocolate
  • 75 gr hazelnuts
  1. Soak the gelatine in ample cold water until soft.
  2. Bring the milk, instant coffee and sugar to the boil to dissolve the sugar and coffee. When dissolved, take off the heat.
  3. Drain the gelatine and dissolve warm but no longer boiling milk.
  4. Chop the dark chocolate and dissolve in the milk.
  5. Pour the coffee chocolate panna cotta in the mould and refrigerate until set, preferably half a day or overnight.
  6. Toast the hazelnuts in a dry pan until they smell nice, chop and set aside.
  7. Unmold the panna cotta by running a knife around the rim and turn upside down on the plate.
  8. Decorate with the hazelnuts, whipped cream and chocolate sauce.
Stuff to know
Make sure the gelatine is fully rehydrated in cold water before using it.
Don’t add the soaked gelatine the a boiling liquid since it will loose its setting capacity. Gelatine will set when its temperature falls below 25°C.
Allow the panna coatta at least 8 hours to fully set.
Panna cotta is Italian for cooked cream. A panna cotta is made by boiling cream with a flavour, to which gelatine is added to make it set. In this recipe, milk is used instead.