Condensed milk and coffee panna cottas recipe
For a winning dinner party dessert for coffee-lovers, give this coffee panna cotta recipe a go. With layers of creamy condensed milk panna cotta and coffee jelly, and topped with hazelnut praline and coffee syrup, this sophisticated dessert is surprisingly easy to make.
See method- Makes 6
- 15 mins to prepare and 15 mins to cook, plus cooling and setting
- 424 calories / serving
- Freezable
- Gluten-free
Ingredients
- 6½ gelatine leaves
- ½-1 tsp instant coffee granules, made up with 240ml hot water, to taste
- 50g caster sugar
- 397g tin condensed milk
- 400ml whole milk
For the syrup
- ½ tsp instant coffee granules, made up with 150ml hot water
- 30g caster sugar
For the hazelnut praline
- 70g caster sugar
- 50g blanched hazelnuts, roughly chopped
Each serving contains
- Energy
- 1785kJ 424.0kcal
- Fat
- 15g
- Saturates
- 6g
- Salt
- 0.3g
- Sugars
- 66g
of the Reference intake
Carbohydrate 66.7gProtein 10.5gFibre 0.6g
Method
- Put 2 gelatine leaves in a bowl of water to soften for 5 mins. Put the coffee in a small jug and stir in the sugar until dissolved. Squeeze the excess water from the gelatine, then stir into the coffee mixture until dissolved. Divide the jelly between 6 x 180ml dariole moulds or ramekins and chill in the fridge for 1½ hrs or until set to the touch.
- When the jelly has set, put 4½ gelatine leaves in a bowl of water to soften. Put the condensed and whole milks in a small saucepan, stir together and bring just to a simmer. Remove from the heat and cool for 5 mins. Squeeze the excess water from the gelatine, then stir into the milk until dissolved; leave to cool until just lukewarm. Pour over the coffee jelly and chill in the fridge for 1 hr or until just set to the touch.
- Meanwhile, make the syrup. Put the coffee and sugar in a saucepan and simmer for 6-8 mins until thickened. Set aside to cool completely.
- To make the hazelnut praline, melt the sugar in a saucepan over a medium heat, but do not stir. When the sugar has melted, swirl the pan (but don't stir the sugar) to mix; cook until lightly golden. Swirl in the hazelnuts, then pour onto a plate or board lined with nonstick baking paper. Leave to cool and harden completely, then roughly chop.
- To remove the panna cottas from the moulds, very briefly plunge the outsides into warm water, then turn out. Pour over the coffee syrup and sprinkle with the praline to serve.
- Get ahead: Make the day before. Keep the praline in an airtight container at room temperature. Chill the panna cottas and syrup.
- See more Condensed milk recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
