Coffee Caramel Panna Cotta with Walnut Praline
  • 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
  • 100g caster (superfine) sugar
  • 50g water
  • 50g espresso coffee
  • 100g caster (superfine) sugar
  • 50g water
  • 40g walnuts, roughly chopped
  • sea salt, for sprinkling
  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 it 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!
Recipe by Butter Baking at