Kahlua Panna Cotta Recipes

ESPRESSO PANNA COTTA

Steps:

• Soak the gelatine in a bowl of cold water.
• Mix the coffee, milk and cream in a bowl, then pour about a quarter of the liquid into a pan and put over a low heat.
• Tip in the sugar and stir until it has dissolved, then remove from the heat.
• Squeeze out the gelatine sheets and add them to the pan. Stir until the gelatine has dissolved.
• Strain the warmed liquid through a sieve into the remaining coffee, milk and cream mix. Stir in the vanilla.
• Ladle it into 4 serving glasses and put in the fridge. Chill for 4 hours or overnight until set.
• To make the coffee syrup, simmer the coffee and sugar until the sugar has dissolved and the coffee has thickened.
• Stir in the Kahlúa and cool. Just before serving, flood the top of each glass with a little syrup.

KAHLUA PANNA COTTA

Steps:

• Grease six 4-ounce ramekins with the butter and place them on a baking tray.
• Put the gelatin in a large mixing bowl and gently stir in 1/4 cup of the milk.
• Place the heavy cream, remaining 1/4 cup of the milk, and confectioners' sugar in a saucepan and bring to a boil.
• Immediately turn off the heat.
• Stir well.
• Slowly pour the contents of the pan into the gelatin mixture, whisking constantly until cool.
• Stir in the Kahlua.
• Divide the mixture amount of the molds.
• Cover and refrigerate for at least 4 and up to 24 hours.
• Dip the ramekins one at a time into hot water and then turn them out onto serving dishes.