Coffee and Amaretto Panna Cotta

Coffee and Amaretto Panna Cotta

0:10 To Prep
0:20 To Cook
6 Servings
Average Rating
Difficulty Medium

With Italy's favourite ingredients this dessert will win it's way to your heart!


  • Panna Cotta: 3 titanium-strength gelatine leaves
  • 40g Caster sugar
  • 300ml thickened cream
  • 30ml amaretto
  • Coffee Syrup: 300ml espresso
  • 1/2 cup (110g) caster sugar
  • 100ml amaretto (optional)

Step 1

Soak gelatine in cold water for 5 minutes to soften.

Step 2

Combine milk and sugar in a saucepan over medium heat, and bring to just below boiling point. Remove from heat.

Step 3

Squeeze excess water from gelatine, then stir into hot milk until melted and combined.

Step 4

Stir in cream, then amaretto. Pour into six lightly greased 1/2 cup (125ml) panna cotta moulds or glasses, then cover and chill overnight until set.

Step 5

Combine all syrup ingredients in a small saucepan over medium heat. Bring to the boil, then reduce heat to low and cook for 10-12 minutes until thickened (test by placing a small amount on a chilled plate – if it thickens, it’s ready). Set aside to cool

Step 6

If using panna cotta moulds, dip them into hot water for 5-10 seconds. Gently pull one edge of panna cotta away from the side of the mould then invert onto a plate. (If using glasses or cups, leave panna cotta as is.) Drizzle over coffee syrup to serve.

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