Method

1

To make the white chocolate sauce, place the chocolate into a bowl, then add boiling cream and stir until the chocolate is fully melted. Set aside.

2

For the coffee syrup, add espresso and sugar to a small saucepan, stir over gentle heat until the sugar has dissolved. Add the cream and reduce on gentle heat till reaches a thick consistency. Remove from heat and allow to cool.

3

Soak the gelatine sheets in cold water until soft.

4

In a small saucepan add the cream, milk, sugar, coffee beans (optional) and vanilla bean and bring to a boil. Stir continuously until the sugar has dissolved.

5

Drain gelatine from the water and add to the saucepan once the mixture is boiling, stir until dissolved. Allow to boil for a few minutes. Then add espresso coffee and remove from heat. Strain the liquid through a sieve discarding the vanilla bean.

6

Divide the mixture between 4-5 small glasses, cups or ramekins and chill in the refrigerator until set.

7

Serve on a plate or platter with whipped cream, a drizzle of chocolate sauce and coffee syrup, crumbled biscotti, mint, grated dark chocolate and icing sugar.

Prep Time15 minsCook Time15 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyBeginner
 

Ingredients

 3 gelatine sheets
 400 ml cream
 100 ml milk
 1 tbsp coffee beans (optional)
 100 ml Di Lorenzo Coffee espresso
 70 g caster sugar
 ½ vanilla bean, split
White Chocolate sauce
 100 g white chocolate, roughly chopped
 100 g fresh cream
Coffee syrup
 2 Di Lorenzo Coffee espresso
 2 tsp sugar
 30 ml thicken cream
To garnish
 30 g dark chocolate, grated, to garnish
 100 g biscotti, crumbled
 Mint & icing sugar, to garnish
 200 ml heavy cream whipped with 1 tablespoon of icing sugar

Ingredients

 3 gelatine sheets
 400 ml cream
 100 ml milk
 1 tbsp coffee beans (optional)
 100 ml Di Lorenzo Coffee espresso
 70 g caster sugar
 ½ vanilla bean, split
White Chocolate sauce
 100 g white chocolate, roughly chopped
 100 g fresh cream
Coffee syrup
 2 Di Lorenzo Coffee espresso
 2 tsp sugar
 30 ml thicken cream
To garnish
 30 g dark chocolate, grated, to garnish
 100 g biscotti, crumbled
 Mint & icing sugar, to garnish
 200 ml heavy cream whipped with 1 tablespoon of icing sugar

Directions

1

To make the white chocolate sauce, place the chocolate into a bowl, then add boiling cream and stir until the chocolate is fully melted. Set aside.

2

For the coffee syrup, add espresso and sugar to a small saucepan, stir over gentle heat until the sugar has dissolved. Add the cream and reduce on gentle heat till reaches a thick consistency. Remove from heat and allow to cool.

3

Soak the gelatine sheets in cold water until soft.

4

In a small saucepan add the cream, milk, sugar, coffee beans (optional) and vanilla bean and bring to a boil. Stir continuously until the sugar has dissolved.

5

Drain gelatine from the water and add to the saucepan once the mixture is boiling, stir until dissolved. Allow to boil for a few minutes. Then add espresso coffee and remove from heat. Strain the liquid through a sieve discarding the vanilla bean.

6

Divide the mixture between 4-5 small glasses, cups or ramekins and chill in the refrigerator until set.

7

Serve on a plate or platter with whipped cream, a drizzle of chocolate sauce and coffee syrup, crumbled biscotti, mint, grated dark chocolate and icing sugar.

Coffee Panna Cotta with White Chocolate Sauce & Coffee Syrup