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RECIPE
14 INGREDIENTS 10 STEPS 1hr 15min

Ombre Coffee Chocolate Panna Cotta

5.0
1 Ratings
Ombre Coffee Chocolate Panna Cotta brings together two things I love the most – panna cotta and desserts in ombre. Loved the way it slid out, one shade slowly following another, the perfect jiggle, charming hues. Made a quick coffee sauce too though the panna cotta is really good on its own as well. Creamy, deep flavors, satisfying.
Ombre Coffee Chocolate Panna Cotta Recipe | SideChef
Ombre Coffee Chocolate Panna Cotta brings together two things I love the most – panna cotta and desserts in ombre. Loved the way it slid out, one shade slowly following another, the perfect jiggle, charming hues. Made a quick coffee sauce too though the panna cotta is really good on its own as well. Creamy, deep flavors, satisfying.
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
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Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
1hr 15min
Total Time
$1.26
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Vanilla Bean Main Mixture

3 cups
Fresh Cream
I used Amul Fresh Cream
or 20% Fat Cream
1 cup
1/3 cup
Brown Sugar
1
Vanilla Bean Pod
preferably split
1 1/2 Tbsp
Gelatin Powder
2 1/2 Tbsp
Water

Coffee Layer

2 Tbsp
Instant Coffee

Chocolate Layer

2 Tbsp
Unsweetened Cocoa Powder
1/4 cup
Chocolate , melted
2 Tbsp
Cream

Coffee Sauce

2 Tbsp
Light Corn Syrup
1/4 cup
Brown Sugar
2 Tbsp
Instant Coffee
or less
2 Tbsp
Water
up to 3 Tbsp
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
673
FAT
52.8 g
PROTEIN
4.2 g
CARBS
40.0 g

Cooking Instructions

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Step 1
Lightly oil the setting mold, and line the bottom well with aluminum foil sealing to make a base. Use two 3.5x3.5-inch circular steel dessert molds.
Step 2
Sprinkle the Gelatin Powder (1 1/2 Tbsp) over Water (2 1/2 Tbsp) and leave to soften/bloom.
Step 3
Place the Fresh Cream (3 cups) , Milk (1 cup) , Brown Sugar (1/3 cup) , and Vanilla Bean Pod (1) in a heavy base saucepan and simmer for 5 minutes. Taste and adjust sweetness if required. Whisk on the bloomed gelatin.
Step 4
Scrape the vanilla bean to add flavor and discard the shell. Strain.
Step 5
Divide the vanilla bean cream mixture into 3 portions. Leave one as is (vanilla bean layer), stir the Instant Coffee (2 Tbsp) into the second portion, and whisk the Unsweetened Cocoa Powder (2 Tbsp) , Chocolate (1/4 cup) , and Cream (2 Tbsp) into the third.
Step 6
Pour the first mixture, the vanilla bean panna cotta, dividing equally between the molds. Freeze for 30 minutes, or until set.
Step 7
Top the set vanilla bean panna cotta gently with the coffee panna cotta mixture. Freeze for 30 minutes, until set, then top with the chocolate portion. Leave to set in the fridge overnight.
Step 8
To demold, gently remove the foil from the base, and loosed the edges to slide out the panna cotta.
Step 9
Make the Coffee Sauce. Place Light Corn Syrup (2 Tbsp) , Brown Sugar (1/4 cup) , Instant Coffee (2 Tbsp) , and Water (2 Tbsp) in a saucepan over low heat until the sugar dissolves and the sauce is clear and glossy. Leave to cool. The sauce will firm up as it cools.
Step 10
Pour over, or serve with the panna cotta. Enjoy!
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Nutrition Per Serving
Calories
673
% Daily Value*
Fat
52.8 g
68%
Saturated Fat
33.5 g
168%
Trans Fat
0.1 g
--
Cholesterol
119.8 mg
40%
Carbohydrates
40.0 g
15%
Fiber
0.9 g
3%
Sugars
35.0 g
--
Protein
4.2 g
8%
Sodium
57.7 mg
3%
Vitamin D
0.1 µg
0%
Calcium
76.7 mg
6%
Iron
0.5 mg
3%
Potassium
104.4 mg
2%
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