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https://www.lifestylefood.com.au/recipes/22913/coffee-caramel-panna-cotta-with-walnut-praline

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Coffee Caramel Panna Cotta with Walnut Praline

If you love coffee and sweets, this will be a match made in heaven.

Ingredients

  • Panna Cotta

  • 2 tbsp water

  • 1 tsp powdered gelatine

  • ½ cup freshly made espresso or plunger coffee

  • ¼ cup brown sugar, packed

  • 1½ cups heavy cream

  • Pinch of salt

  • Coffee Caramel

  • 100g caster (superfine) sugar

  • 50g water

  • 50g espresso coffee

  • Walnut Praline

  • 100g caster (superfine) sugar

  • 50g water

  • 40g walnuts, roughly chopped

  • Sea salt, for sprinkling

Method

  • 1.

    To make the panna cotta, pour the water into a small bowl and sprinkle the gelatin over it. Allow this to stand and absorb as you get on with making the panna cotta.

  • 2.

    Pour the coffee and sugar into a saucepan and stir until the sugar dissolves.

  • 3.

    Add the cream and salt and put the saucepan over a low heat.

  • 4.

    Cook until it is just under the boil (when bubbles start to appear around the edges).

  • 5.

    Remove the pan from the heat and gently whisk in the gelatine until is dissolves.

  • 6.

    Pour the mixture into a jug, then evenly pour into 4 serving glasses.

  • 7.

    Refrigerate until set, at least four hours, preferably overnight.

  • 8.

    Meanwhile, make your coffee caramel.

  • 9.

    Combine the sugar and water together in a medium saucepan.

  • 10.

    Bring to the boil and allow it to cook until it reaches a deep amber colour.

  • 11.

    Add the coffee and stir until the caramel is smooth.

  • 12.

    Pour into a bowl and set aside to cool.

  • 13.

    To make the praline, combine the sugar and water together in a medium saucepan.

  • 14.

    Bring to the boil and again, allow it to cook until it reaches a deep, amber colour.

  • 15.

    Quickly stir in the walnuts and pour onto a lined baking dish, spreading it out to a thin layer.

  • 16.

    Sprinkle with a little sea salt and allow it to cool.

  • 17.

    Once the walnut caramel has hardened, chop it into shards.

  • 18.

    To serve, pour some coffee caramel over each panna cotta and top with praline.

Notes

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