• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 375ml whipping cream
  • 125ml milk
  • 1 tsp instant coffee granules
  • ½ tsp vanilla essence
  • 100g castor sugar
  • 2cm cinnamon stick
  • 1½ tsp gelatin
  • 50ml hot water


  1. Place cream, milk and instant coffee granules in a small saucepan. Add cinnamon stick and sugar. Stir over medium-low heat until mixture comes to a gradual boil. Remove from heat and add vanilla essence.
  2. Stir gelatin into hot water and mix until dissolved. Add dissolved gelatin to the coffee cream mixture.
  3. Pour mixture through a fine sieve strainer into individual moulds, and cover each mould with cling-film wrap. Leave in the refrigerator to set and chill overnight.
  4. To serve, run a blunt knife or spatula around the rim of each mould, then place the moulds in warm water for 10 seconds. Unmould panna cotta into a serving dish and serve immediately.

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