Recipe Inspiration | Caffe Latte Pannacotta with Espresso Jelly

Caffe Latte Pannacotta with Espresso Jelly

Prep time: 30 Min | Prep time: 10

Ingredients

11 leaves gold strength gelatin

50g caster sugar

800ml hot black espresso coffee

100g dark brown sugar

1.3 litres Dairy Farmers Thickened Cream

chocolate powder, for garnish

coffee beans, for garnish

Method

  1. Soak 5 and 6 gelatin leaves separately in cold water until softened.
  2. Add 5 squeezed out leaves and caster sugar to 600ml hot espresso and stir until dissolved. Refrigerate until semi-set.
  3. Combine remaining 200ml espresso with brown sugar in a saucepan, add 800ml Dairy Farmers Thickened Cream and bring to the simmer, stirring continuously.
  4. Add remaining gelatin leaves and stir until dissolved. Pour equally into 10 caffe latte glasses and refrigerate.
  5. Once espresso jelly is semi-set, pour over Pannacotta and refrigerate until fully set. Beat remaining cream until soft peaks form.
  6. Dollop whipped cream on top of each Pannacotta and garnish with chocolate powder and coffee beans.

Related products

Dairy Farmers Thickened Cream – 10L

Want to make a mousse, pasta, or even butter chicken? Just reach for your trusted Dairy Farmer's Thickened Cream. This item can be whipped, cooked, and easily poured over desserts. Now available in a 10L bag!

Dairy Farmers Thickened Cream – 2L

As the name suggests, Dairy Farmers Thickened Cream is thicker in texture than pure cream and holds its shape well after beating.
The perfect cream to use in desserts such as trifles, as topping on a cake or pavlova; or just whipped and dolloped on pies or a hot fruit crumble.

Dairy Farmers Thickened Cream – 300ml

Want to make a mousse, pasta, or even butter chicken? Just reach for your trusted bottle of Dairy Farmer's Thickened Cream. This item can be whipped, cooked, and easily poured over desserts.

Dairy Farmers Thickened Cream – 5L

As the name suggests, Dairy Farmers Thickened Cream is thicker in texture than pure cream and holds its shape well after beating.
The perfect cream to use in desserts such as trifles, as topping on a cake or pavlova; or just whipped and dolloped on pies or a hot fruit crumble.