Condensed Milk Panna Cotta with Espresso Jelly + 13 Ways with Espresso!

condensed milk panna cotta with espresso jelly

I am not quite myself without a cup of strong, sweet black coffee in the morning. Although I have quite the addiction to T2 tea as well, coffee will always be my first love. My affection for coffee does of course extend to desserts as well, so I thought I’d put together a list of some fantastic caffeinated recipes from some of my favourite blogs and food sites. Enjoy!
13 ways with espresso
Picture Credits: Martha Stewart & Gourmet
1. I love the sound of this Tipsy Affogato from Martha Stewart. I remember feeling so grownup the first time I had an affogato! A touch of Frangelico makes it even more sophisticated.
2. This Coffee Float from Gourmet is like a grownup milkshake with caramelised sugar, coffee, ice cream, whipped cream, crushed nuts (I’d go with hazelnuts personally) and lashings of chocolate shavings. Yes, yes, yes please!
13 ways with espresso
Picture Credits: Sweetapolita & Gourmet Traveller
3. This decadent Chocolate Espresso Bundt Cake from Sweetapolita is absolutely stunning, although Rosie’s cakes always are! I love the dramatic photography, which is perfect for such a deep, rich cake.
4. I can’t believe I don’t have a single fondant recipe on my blog at all, considering how much I love eating them. I think this Warm Chocolate Espresso Fondant from Gourmet Traveller is one that will definitely go on the “to bake” list to try out very soon!
13 ways with espresso
5. Marble cakes bring back memories of my childhood, although this Mocha Marble Cake from Raspberri Cupcakes is the perfect grownup treat. I’ll have an espresso martini to wash it down please!
6. As part of several doughnut experiments last year, I played with espresso sugar as a coating for these Zeppole and it was fabulous! I served these simply with some whipped vanilla mascarpone but thinking about it now, some rich chocolate sauce would be perfect as well. Something to remember next time, because there will definitely be a next time!
13 ways with espresso
Picture Credits: Tartelette & Gourmet Traveller
7. Chocolate cake. Rich chocolate mousse. Touch of espresso. Latte Icecream. Oh Helene, what a beautiful dessert! I love the story behind how these Espresso Mousse Cakes came to be.
8. I love the combination of coffee and hazelnut, so this Espresso Creme Brulee with Hazelnut Ice cream is right up my alley. The recipe itself is from Sydney’s Harbourkitchen&bar (and republished in Gourmet Traveller) which places it firmly on the list of places to visit!
13 ways with espresso
Picture Credits: Gourmet Traveller & Seven Spoons
9. I have actually made these White Chocolate Espresso Parfait Sandwiches from Gourmet Traveller once before, with every intention to blog about them, but they all disappeared before I could even reach for my camera! So I had to mention the original recipe in this roundup! Try them, you won’t be sorry.
10. This Crumbled Cookie ice cream with Espresso Caramel from Seven Spoons looks utterly amazing, combining so many of my favourite things into one awesome dessert. PS, I love this gorgeous blog too!
13 ways with espresso
Picture Credits: Citrus and Candy & Donna Hay
12. How perfect is this Chocolate and Coffee Fudge from my dear friend Karen over at Citrus and Candy! Filled with lots of my favourite things – chocolate, coffee, cranberries, vanilla and salt, I’m secretly hoping she’ll make this for me one day 😉
12. I’m always on the lookout for great dinner party desserts and this looks like a winner. A delicious Frozen Tiramisu from Donna Hay is the perfect twist on the classic dessert.
condensed milk panna cotta with espresso jelly
13. I’ve had the idea for this dessert for quite a while, and this coffee love fest seemed like the perfect opportunity to try it out! It all started when I tried Vietnamese coffee for the first time, which is served with sweetened condensed milk. And while I usually don’t like milk or cream in my coffee, I kind of loved it this way. For my panna cotta, I experimented with using condensed milk with cream and it worked out deliciously! A layer of strong espresso and Kahlua jelly on top was the perfect simple accompaniment.
I had originally planned to serve these with some Persian fairy floss on top, but my packet had turned into a rock-hard lump of sugar that I like to think would do some damage if you were to throw it at someone. Instead I opted for a simpler dollop of whipped cream and a dusting of cocoa powder. The flavours in this dessert worked really well together and the whole thing can be made ahead of time if you’re having a guests over. Win, win, I’d say!
Just a quick note about the recipes below, I’m sorry that one uses gelatine powder and the other uses gelatine leaves! I usually have both on hand so it wasn’t problematic for me but the conversions between powder and leaves can be difficult and it has made my head hurt trying to figure it out. For more information about the difference between gelatine powder and leaves, this post by David Lebovitz is very helpful!
I’d love to hear your favourite espresso recipes too! Feel free to share any links in the comments below! 🙂

Condensed Milk Panna Cotta with Espresso Jelly
Adapted from Donna Hay
Serves 4

Panna Cotta
• 2 tablespoons milk
• 2 teaspoons powdered gelatine
• 1 cup (250ml) pouring cream
• ¾ cup sweetened condensed milk
• ¼ cup milk, extra
• ½ vanilla bean, seeds scraped

Espresso Jelly
• 250ml espresso
• 80g sugar
• 2 tablespoons Kahlua
• 4g gelatine sheets

To make the panna cotta, place the gelatine and milk in a small bowl. Stir to combine and allow to stand for 2-3 minutes until the gelatine has dissolved. Place the cream, condensed milk, extra milk and vanilla in a saucepan over medium heat and bring to the boil. Remove from the heat, add the gelatine and whisk to combine. Set aside to cool. Pour into 4 glasses or ramekins. Refrigerate for 4-6 hours.
To make the espresso jelly, moisten gelatine leaves in some cold water. Combine espresso, sugar and Kahlua in a saucepan over medium heat and stir to dissolve the sugar. Bring to the boil. Remove from the heat, stir in the gelatine leaves until dissovled and allow to cool. Pour evenly over panna cotta layer and refrigerate overnight. Serve with a dollop of whipped cream and a dusting of cocoa powder.

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