- Gluten free
- Egg free
- Sesame free
- Wheat free
These affogato panna cotta cups are an impressive dessert for coffee lovers. Give them a go this entertaining season.
- Serves8
- Cook time15 minutes
- Prep time15 minutes, + standing & 5 hours chilling time
Ingredients
- 100g dark chocolate, chopped
- 600ml thickened cream
- 1 1/2 cups (375ml) milk
- 1/2 cup (110g) caster sugar
- 120ml amaretto liqueur
- 2 tsp vanilla bean paste
- 6 gelatine leaves
- 100g white chocolate, chopped
- 1 cup (250ml) brewed espresso coffee
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place dark chocolate in a saucepan with half the cream, 3/4 cup (185ml) milk, 1 1/2 tbs sugar, 1 tbs liqueur and 1 tsp vanilla. Cook over low heat, stirring, for 5 mins or until chocolate melts and sugar dissolves.Step 2
Place half the gelatine leaves in a bowl. Cover with cold water. Set aside for 2 mins to soak. Squeeze excess liquid from gelatine leaves. Add to the cream mixture. Stir until gelatine dissolves.Step 3
Place 8 serving glasses on an angle in a large muffin pan. Pour the mixture evenly among glasses. Place in the fridge for 1 hour or until just set.Step 4
Place the white chocolate in a clean saucepan with the remaining cream, remaining milk, remaining vanilla, 1 1/2 tbs of the remaining sugar and half the remaining liqueur. Cook over low heat, stirring, for 5 mins or until the chocolate melts and sugar dissolves.Step 5
Place the remaining gelatine leaves in a bowl. Cover with cold water. Set aside for 2 mins to soak. Squeeze the excess liquid from gelatine leaves. Add to the cream mixture. Stir until gelatine dissolves. Set aside for 5 mins to cool.Step 6
Transfer glasses to a baking tray. Pour the cream mixture among glasses. Place in the fridge for 4 hours to chill.Step 7
Meanwhile, place the coffee, remaining sugar and remaining liqueur in a clean saucepan. Cook over medium heat, stirring, for 2-3 mins or until the sugar dissolves and the syrup thickens slightly. Place in fridge for 1 hour to chill.Step 8
Pour syrup over the panna cotta.
Serve with... almond brittle.
Recipe tip
COOK. STORE. SAVE.
Swap me: For alcohol-free panna cotta, swap the liqueur for caramel-flavoured coffee syrup.
Toffee topping: to make almond brittle, spread 1/2 cup (40g) toasted flaked almonds over a lined baking tray. Stir 1/2 cup (110g) caster sugar in a saucepan over medium heat until it caramelises. Pour over almonds and set aside for 10 mins to set. Break into shards.
Affogato panna cotta cups
- Serves8
- Cook time15 minutes
- Prep time15 minutes, + standing & 5 hours chilling time
Ingredients
- 100g dark chocolate, chopped
- 600ml thickened cream
- 1 1/2 cups (375ml) milk
- 1/2 cup (110g) caster sugar
- 120ml amaretto liqueur
- 2 tsp vanilla bean paste
- 6 gelatine leaves
- 100g white chocolate, chopped
- 1 cup (250ml) brewed espresso coffee
Description
These affogato panna cotta cups are an impressive dessert for coffee lovers. Give them a go this entertaining season.
Method
Step 1
Place dark chocolate in a saucepan with half the cream, 3/4 cup (185ml) milk, 1 1/2 tbs sugar, 1 tbs liqueur and 1 tsp vanilla. Cook over low heat, stirring, for 5 mins or until chocolate melts and sugar dissolves.Step 2
Place half the gelatine leaves in a bowl. Cover with cold water. Set aside for 2 mins to soak. Squeeze excess liquid from gelatine leaves. Add to the cream mixture. Stir until gelatine dissolves.Step 3
Place 8 serving glasses on an angle in a large muffin pan. Pour the mixture evenly among glasses. Place in the fridge for 1 hour or until just set.Step 4
Place the white chocolate in a clean saucepan with the remaining cream, remaining milk, remaining vanilla, 1 1/2 tbs of the remaining sugar and half the remaining liqueur. Cook over low heat, stirring, for 5 mins or until the chocolate melts and sugar dissolves.Step 5
Place the remaining gelatine leaves in a bowl. Cover with cold water. Set aside for 2 mins to soak. Squeeze the excess liquid from gelatine leaves. Add to the cream mixture. Stir until gelatine dissolves. Set aside for 5 mins to cool.Step 6
Transfer glasses to a baking tray. Pour the cream mixture among glasses. Place in the fridge for 4 hours to chill.Step 7
Meanwhile, place the coffee, remaining sugar and remaining liqueur in a clean saucepan. Cook over medium heat, stirring, for 2-3 mins or until the sugar dissolves and the syrup thickens slightly. Place in fridge for 1 hour to chill.Step 8
Pour syrup over the panna cotta.
Serve with... almond brittle.