• 4 leaves Supercook select fine-leaf gelatine
  • 300 ml strong coffee
  • 450 ml double cream
  • 120 g caster sugar

For the coffee caramel sauce:

  • 200 g caster sugar
  • 100 ml strong coffee

You will also need:

  • 6 x 200ml tea cups or ramekins


  1. 1

    For the coffee caramel sauce, put the 200g sugar in a heavy-based saucepan over a medium heat. Leave, stirring occasionally, until the sugar caramelises and takes on a rich golden colour. Be careful: the hot caramel can spit so wear gloves.

  2. 2

    Take off the heat, pour in the 100ml coffee, then stir over a low heat until the sauce is smooth. Leave to cool. Soak the gelatine leaves in cold water.

  3. 3

    Mix the 300ml espresso and the cream in a bowl, then pour a quarter of this liquid into a pan and place over a low heat. Stir in the sugar and, once dissolved, remove the pan from the heat.

  4. 4

    Squeeze the excess water out of the gelatine and add to the pan. Stir until the gelatine has dissolved, returning the saucepan to the heat if necessary.

  5. 5

    Strain through a sieve (to remove any undissolved gelatine) into the remaining coffee and cream. Stir to combine, then divide between 6 x 200ml tea cups or ramekins and leave to cool.

  6. 6

    Cover and chill for a few hours until set. To serve, spoon the sauce over the panna cottas.


    Get ahead: you can make these the day before; chill. Keep the coffee caramel sauce at room temperature.

Nutritional Details

Each serving provides
  • Energy 2433kj 581kcal 29%
  • Fat 40.5g 58%
  • Saturates 25.1g 126%
  • Sugars 51.3g 57%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1260kj/301kcal

Each serving provides

27.6g carbohydrate 0.1g fibre 1.2g protein

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