- 2 pints double cream
- 1/2 pint milk
- 7 leafs gelatine
- 240g sugar
- 3 vanilla pods
- 5 double espresso
espresso panna cotta
peter Jackson
11th November 2011
espresso panna cotta
Boil the milk half the cream, sugar and vanilla, add the gelatine and espresso, leave to cool and in...
Ingredients
Method
Boil the milk half the cream, sugar and vanilla, add the gelatine and espresso, leave to cool and infuse for 2 hours.
Pass and place in fridge until nearly set
Semi whip the rest vof the cream and fold into the cooled mix
Ladel into mould amd set in fridge for 3-4 hours
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
