Espresso and vanilla pannacotta

Espresso and vanilla pannacotta


  1. Combine the coffee and 25g (1oz) sugar in a small saucepan and stir until the sugar is dissolved. Simmer for 1-2 minutes until syrupy. Pour into small glasses and allow to cool.
  2. Heat the cream, remaining sugar and vanilla pod in a pan until almost boiling, but do not allow to boil. Discard the vanilla pod and cool the mixture.
  3. Beat the cream cheese until smooth and then gradually add the cream mixture and gelatine. Spoon into the glasses and chill for 2-3 hours until set.


Try coffee in your dessert, instead of afterwards...


60ml (2 1/4fl.oz) strong espresso, e.g. Carte Noire N°9 Intense
50g (2oz) caster sugar
200ml (7fl.oz) whipping cream
Half a vanilla pod, split, or 1 tsp vanilla essence
225g (7 1/2 oz) low fat cream cheese
1 tsp powdered gelatine dissolved in 1 tbsp boiling water


Time: 15 minutes, plus several hours chilling
Serves: 16
Nutrition: n/a