Coffee panna cotta with Coffee sauce

Coffee panna cotta with Coffee sauce

by chef João Pupo


  • 250 g milk
  • 500 g cream
  • 150 g sugar
  • 4 leaves gelatine
  • 1 ZEN coffee pod
  • Sauce:
  • 150 g sugar
  • 100 ml cream
  • 20 g butter
  • 1 coffee cup Torrié espresso coffee


Start by leaving the coffee pod (without removing the filter) in the milk overnight in a closed container. The next day, remove the pod and bring the milk to a boil with the cream and sugar. Then add the gelatine already soaked in a little water and mix well. Pour into small lightly oiled moulds.
For the sauce, bring the sugar to a boil with 2 tbsp water. Let it boil until it starts to caramel. When it is light brown, add the cream and the butter. Bring it to a boil and add the coffee. Remove from the heat and let it cool. Pour the sauce over the panna cotta and serve.