Coffee Caramel Panna Cotta with Walnut Praline

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

Since I last wrote this post about the heatwave happening in Melbourne, the weather hasn’t really let up.

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

It’s been really hot everyday, so there’s not much I’m interested in baking (and I definitely don’t want to turn on the oven).

Which is why panna cotta is so perfect!

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

I’ve only made panna cotta once before, and that was at culinary school.

And I don’t know what took me so long to make it again, as it is so simple, so effortless and so delicious.

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

I think panna cotta is my new best friend, and my new baking love!

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

I really love coffee flavoured panna cotta. My aunt made it for dessert once a few years ago, and it has stuck with me since – the gorgeous cappucino flavours are so good.

And they go so well with this silky smooth coffee caramel, and the crunchy walnut praline – yum!

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

You need to make this. Then we can be best friends. X

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

Coffee Caramel Panna Cotta with Walnut Praline
 
Ingredients
  • FOR THE PANNA COTTA
  • 2 tbsp water
  • 1 tsp powdered gelatine
  • ½ cup freshly made espresso or plunger coffee
  • ¼ cup brown sugar, packed
  • 1½ cups heavy cream
  • pinch of salt
  • FOR THE COFFEE CARAMEL
  • 100g caster (superfine) sugar
  • 50g water
  • 50g espresso coffee
  • FOR THE WALNUT PRALINE
  • 100g caster (superfine) sugar
  • 50g water
  • 40g walnuts, roughly chopped
  • sea salt, for sprinkling
Method
  1. To make the panna cotta, pour the water into a small bowl and sprinkle the gelatin over it. Allow this to stand and absorb as you get on with making the panna cotta.
  2. Pour the coffee and sugar into a saucepan and stir until the sugar dissolves.
  3. Add the cream and salt and put the saucepan over a low heat.
  4. Cook until it is just under the boil (when bubbles start to appear around the edges).
  5. Remove the pan from the heat and gently whisk in the gelatine until is dissolves.
  6. Pour the mixture into a jug, then evenly pour into 4 serving glasses.
  7. Refrigerate until set, at least four hours, preferably overnight.
  8. Meanwhile, make your coffee caramel.
  9. Combine the sugar and water together in a medium saucepan.
  10. Bring to the boil and allow it to cook until it reaches a deep amber colour.
  11. Add the coffee and stir until the caramel is smooth.
  12. Pour into a bowl and set aside to cool.
  13. To make the praline, combine the sugar and water together in a medium saucepan.
  14. Bring to the boil and again, allow it to cook until it reaches a deep, amber colour.
  15. Quickly stir in the walnuts and pour onto a lined baking dish, spreading it out to a thin layer.
  16. Sprinkle with a little sea salt and allow it to cool.
  17. Once the walnut caramel has hardened, chop it into shards.
  18. To serve, pour some coffee caramel over each panna cotta and top with praline.
  19. Makes 4.
  20. Happy baking!

Panna cotta adapted from Nigella Lawson via Serious Eats.
Caramel and praline adapted from Gourmet Traveller.

Leave me a comment:

  1. I don’t know what it is about gelatine desserts, but I always overlook making them as well! A shame, since I love creamy textures in my dessert and especially that coffee-caramel pairing! I’ll be making panna cotta and maybe some flan soon to match the gorgeous weather here (sorry about your heatwave though, dear!). Pinned!

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  3. One of my fave go-to desserts is crème brulee. Most people don’t make this very simple dessert for themselves, and panna cotta is even easier. Thanks for this beautiful photo and recipe. Can’t wait to try it.

  4. Hi Natasha , so many different versions of cream. Is heavy double cream or thickened cream or neither.

    Thanku

  5. Hi Natasha, I made this the other day and for some reason, the texture was grainy and the mixture had split after taking it out of the fridge, so the cream was on top and the more gelatinous part was at the bottom. Hoping you can help figure out what went wrong…

      • Hi Natasha, it definitely didn’t come to the boil. If anything, I was worried that maybe I hadn’t let it bubbled enough. I took it off as soon as I saw tiny bubbles forming around the edge of the pot. Do you think it has something to do with the gelatine not being dissolved properly or not putting the mixture in the fridge immediately (I let it cool for a bit before I covered them and put them in the fridge)?

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  9. Hi Natasha! I can’t wait to make this dessert! It looks delicious! :) I notice that the coffee caramel requires 50g of espresso coffee. Do I just add the coffee granules directly into the hot caramel, or do I need to add liquid coffee? If it’s liquid, then what’s the measurement? 50 grams of coffee in how many millilitres of water? Kindly let me know.

    I love coffee flavoured desserts. Thanks a lot for sharing this recipe! :)

    • Hi! Yes the recipe calls for 50g of espresso meaning liquid coffee. Not granules. You want a total of 50g of black coffee that you would drink, basically. Whether that comes from an espresso machine, percolator, pod machine or as a last resort, instant coffee, is up to you!