Cappuccino panna cotta

Reward yourself for afternoon tea or after dinner by devouring this creamy italian dessert infused with a coffee kick and topped with sweet white chocolate.
CAPPUCCINO PANNA COTTAAustralian Women's Weekly


White chocolate mousse


1.Combine cream, milk, sugar and coffee in a small saucepan and heat until almost boiling. Sprinkle gelatine over the top, whisking lightly to combine and dissolve the gelatine. Strain the coffee mixture into 8 x 1/2-cup capacity glass ramekins or glass coffee cups. Place on a tray and refrigerate until set.
2.To make white chocolate mousse, heat the cream in a small saucepan until it just comes to the boil, remove from heat. Add chocolate, whisk until melted. Whisk egg yolks and sugar in a medium bowl until combined. Gradually whisk the hot cream mixture into the egg mixture. Refrigerate until cold and lightly set, stirring occasionally. Whisk egg whites in a clean small bowl with electric mixer until soft peaks form; fold into the white chocolate mixture.
3.Spoon white chocolate mousse over the coffee mixture in glasses, refrigerate until ready to serve.
4.To serve, top with chocolate-coated coffee beans.

If you don’t have an espresso machine at home, you can purchase the espressos at a cafe.


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