Double Coffee Cream
Indulge in a heavenly dessert experience with this luscious and creamy coffee panna cotta. The delicate blend of rich double cream, aromatic vanilla, and robust coffee flavors is perfectly complemented by a silky smooth texture. Topped with a decadent coffee sauce and fluffy whipped cream, this dessert is sure to impress your taste buds with every spoonful. Enjoy the luxurious combination of flavors in every bite of this delightful treat!
— Constant Cookbook
Ingredients
- 250ml double cream
- 200ml milk
- 1/2 vanilla pod
- 3 tbsp instant coffee
- 3g gelatin, soaked in 3 tbsp water (This is minimum gelatin to settle, if you like more set, add up to 5g)
- 4 egg yolks
- 50g granulated sugar
- 3 tbsp dark rum
- (For the topping cream)
- 100ml whipping cream
- 1 tbsp granulated sugar
- (For the coffee sauce)
- 1 tbsp instant coffee or espresso
- 1 tbsp hot water
- 1 1/2 tbsp honey (I used Scottish blossom honey)
- 2 tbsp dark rum
Instructions
- Pour the double cream and the milk into a sauce pan. Slit the vanilla pod lengthways, add into the pan and bring to approx 50C. Never let it boil or form a skin on the milk. Remove from the heat, add the instant coffee and prepared gelatin, and stir until they dissolve completely. Set aside.
- Beat the egg yolks, sugar and rum together in a bowl, then pour the milk mixture over them, whisking.
- Strain the egg mixture once, and then divide evenly between the serving dishes. Cool a little, then chill in the fridge for 24 hours.
- To make the coffee sauce, mix all the ingredients well together and chill in the fridge. Together with whipped cream, pour it over the coffee cream just before serve ---- Heaven!!!
Yield
Serves 5
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