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Condensed milk and coffee panna cottas recipe

38 ratings

For a winning dinner party dessert for coffee-lovers, give this coffee panna cotta recipe a go. With layers of creamy condensed milk panna cotta and coffee jelly, and topped with hazelnut praline and coffee syrup, this sophisticated dessert is surprisingly easy to make. See method

Makes 6
15 mins to prepare and 15 mins to cook, plus cooling and setting
424 calories / serving
Freezable
Gluten-free

Ingredients

6½ gelatine leaves
½-1 tsp instant coffee granules, made up with 240ml hot water, to taste
50g caster sugar
397g tin condensed milk
400ml whole milk

For the syrup

½ tsp instant coffee granules, made up with 150ml hot water
30g caster sugar

For the hazelnut praline

70g caster sugar
50g blanched hazelnuts, roughly chopped

Each serving contains

Energy
1785kj
424kcal 21%
Fat
15g 21%
Saturates
6g 31%
Sugars
66g 74%
Salt
0.3g 6%

of the reference intake
Carbohydrate 66.7g Protein 10.5g Fibre 0.6g

Method

Put 2 gelatine leaves in a bowl of water to soften for 5 mins. Put the coffee in a small jug and stir in the sugar until dissolved. Squeeze the excess water from the gelatine, then stir into the coffee mixture until dissolved. Divide the jelly between 6 x 180ml dariole moulds or ramekins and chill in the fridge for 1½ hrs or until set to the touch.
When the jelly has set, put 4½ gelatine leaves in a bowl of water to soften. Put the condensed and whole milks in a small saucepan, stir together and bring just to a simmer. Remove from the heat and cool for 5 mins. Squeeze the excess water from the gelatine, then stir into the milk until dissolved; leave to cool until just lukewarm. Pour over the coffee jelly and chill in the fridge for 1 hr or until just set to the touch.
Meanwhile, make the syrup. Put the coffee and sugar in a saucepan and simmer for 6-8 mins until thickened. Set aside to cool completely.
To make the hazelnut praline, melt the sugar in a saucepan over a medium heat, but do not stir. When the sugar has melted, swirl the pan (but don't stir the sugar) to mix; cook until lightly golden. Swirl in the hazelnuts, then pour onto a plate or board lined with nonstick baking paper. Leave to cool and harden completely, then roughly chop.
To remove the panna cottas from the moulds, very briefly plunge the outsides into warm water, then turn out. Pour over the coffee syrup and sprinkle with the praline to serve.

Get ahead: Make the day before. Keep the praline in an airtight container at room temperature. Chill the panna cottas and syrup.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Condensed milk recipes