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We've laced this gorgeous Chocolate Panna Cotta with gin and coffee - YUM!
Jan 20, 2022
We’ve given this iconic, silky-smooth classic Italian dessert a chocolatey, ginny twist that sweet-toothed gin fans and pudding connoisseurs alike are going to love.
This beautiful panna cotta recipe starts off, as you might expect, with a dairy-rich base of milk and cream both spiced with vanilla. However, we then add decadently dark chocolate, an aromatic shot of espresso coffee and a good splash of gin to give the dish a mouth-wateringly deep, boozy edge.
Which gin should you choose for this recipe?
This is where you can get creative! A London Dry like Occitan London Dry Gin will give a nice, complex juniper base to your panna cotta, which works so well with the chocolate and coffee.
If you are a fan of orange chocolate, however, you may want to go with an orange-flavoured gin like Three Wrens Blood Orange & Apricot Gin. Using this gin will give your panna cotta a luscious perfume of orange citrus and sweet fruits.
For a delicately spiced finish to your panna cotta, why not try a spiced gin? Ludlow Spiced Gin has a sumptuous array of warm spice tones that would be perfect for giving this panna cotta a wintery, almost festive touch.
What is the difference between panna cotta and other set cream desserts like flan and crème brûlée?
Aside from the fact that panna cotta comes from Italy while crème brûlée and flan both come from France and other parts of Europe, the main difference between these puddings is the method through which they are set.
Panna cotta is set using gelatine whereas flan (also often known as crème caramel) and crème brûlée are both set using egg. Flan and crème brûlée are therefore types of custard, whereas panna cotta is not. As panna cotta is not made with egg, eating it is often a lighter experience than its egg-based counterparts.
Boozy Chocolate Panna Cotta
250ml double cream
250ml full-fat milk
75g caster sugar
50ml gin
1 vanilla pod (1 tsp of vanilla paste or vanilla syrup, if pods aren’t available)
100g dark chocolate chopped into small, even pieces (at least 70% cocoa solids if possible)
1/2 shot of espresso coffee
Cocoa powder, to garnish (optional)
2 leaves of platinum-grade gelatine
Pinch of salt
Fresh raspberries and strawberries for serving (optional)
- Place the gelatine leaves in cold water to soak for six to eight minutes, make sure they are completely submerged.
- Add the milk, cream, vanilla (if you are using a vanilla pod, remove the seeds and add both seeds and pod), and sugar to a saucepan and bring to a soft boil. Remove from the heat and add the chocolate, salt, coffee and gin. Stir continuously until the chocolate has fully melted.
- Remove the gelatine from the water and squeeze to remove any access liquid. Mix into the hot chocolate and cream mixture until fully dissolved.
- Pour the panna cotta mixture into moulds through a sieve and leave it to set in the fridge for at least four hours (overnight would be best).
- To remove the panna cottas from their moulds, sit them in hot water for one minute and then run a sharp knife around the inside of the mould, staying as close to the mould as possible. Tip onto a plate, dust with cocoa powder (if using), serve with fresh raspberries (optional) and enjoy!
Place the gelatine leaves in cold water to soak for six to eight minutes, make sure they are completely submerged.
Add the milk, cream, vanilla (if you are using a vanilla pod, remove the seeds and add both seeds and pod), and sugar to a saucepan and bring to a soft boil. Remove from the heat and add the chocolate, salt, coffee and gin. Stir continuously until the chocolate has fully melted.
Remove the gelatine from the water and squeeze to remove any access liquid. Mix into the hot chocolate and cream mixture until fully dissolved.
Pour the panna cotta mixture into moulds through a sieve and leave it to set in the fridge for at least four hours (overnight would be best).
To remove the panna cottas from their moulds, sit them in hot water for one minute and then run a sharp knife around the inside of the mould, staying as close to the mould as possible. Tip onto a plate, dust with cocoa powder (if using), serve with fresh raspberries (optional) and enjoy!
