Espresso Martini Pannacotta.

Is it a dessert? Is it a coffee? is it a cocktail? No, Its all three rolled into one!

I am a big fan of an espresso martini and often substitute a dessert for one in restaurants, but at my little dinner party for 2 this weekend I didn’t have to compromise. I don’t cope very well with caffeine though, especially late at night so I made this with a decaf but its up to you.

You need to make this with enough time for the pannacotta to set so ideally the night before. Apologies for the rubbish photo this time but by the time it came round to eating this I’d had a few glasses of wine and just wanted to get stuck in!


serves 4

2.5 leaves of gelatine
100ml Black coffee
100ml Whole milk
300ml Double cream
80g Demerera sugar
1 tsp Vanilla extract

100ml Black Coffee
100g Caster sugar
1 tbsp Kahlua or Tia Maria.

Soak the gelatine leaves in cold water until soft. Mix the coffee, milk and cream together and pour half of the mixture into a pan. Heat on a low temperature and stir in the sugar until it is dissolved. Take off the heat and then squeeze out any excess water from the gelatine leaves and put them into the pan and stir until dissolved.

Add the warmed mixture to the half that you reserved, stir in the vanilla then pour into 4 martini glasses and chill for at least 4 hours.

For the topping, simmer the coffee and sugar until dissolved and thickened slightly. Remove from the heat and stir in the Kahlua. Pour the syrup on top of the pannacotta JUST before serving.




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