Delicate Double Coffee Panna Cotta


If you’re thinking about what to make for dessert tonight or what to serve the friends that you can finally invite over to your home again, double coffee Panna Cotta is the way to go.

What is Panna Cotta?

If you’ve never heard of Panna Cotta, it actually just means “thick cream” in Italian. It’s a very heavy pudding that is actually the most delicious pudding you’ll ever taste. When you mix that with coffee it turns in to an amazingly delicate and mouth-watering dessert.

Here’s one amazing recipe I found that I just adore – and it’s by Jamie Oliver so it must be good!


  • 1 cup (250ml) strong coffee
  • 60g caster sugar
  • 6 titanium-strength gelatine leaves
  • 300ml milk
  • 300ml thickened cream
  • 1 vanilla bean, split, seeds scraped
  • 1 1/2 tsp instant coffee granules
  • 100g dark (70%) chocolate, finely chopped
  • 30g unsalted butter, chopped
  • 1 tbs maple syrup
  • Crushed amaretti biscuits, to serve


  • 1. 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 35g 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 50ml 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 crushed amaretti. Serve immediately.