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Le Chaudron recipe
Pana cotta café
Coffee panna cotta
⏱ 20 minServes 6Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 ml (2 cups)heavy cream (35% fat)
100 g (3½ oz)superfine sugar
3 leavesgelatin6 g total
100 ml (½ cup)strong espresso
100 ml (½ cup)whole milk
1 tspvanilla extract
1 pinchfleur de sel (flaky sea salt)
30 g (1 oz)grated dark chocolate
- 500 ml (2 cups) heavy cream (35% fat)
- 100 g (3½ oz) superfine sugar
- 3 leaves gelatin 6 g total
- 100 ml (½ cup) strong espresso
- 100 ml (½ cup) whole milk
- 1 tsp vanilla extract
- 1 pinch fleur de sel (flaky sea salt)
- 30 g (1 oz) grated dark chocolate
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soften the gelatin in a bowl of cold water for 10 minutes.
- Brew a short, strong espresso.
- Heat the cream and milk with the sugar and fleur de sel in the saucepan until barely simmering, without boiling.
- Off the heat, add the hot espresso and vanilla and stir until the color is even.
- Stir in the squeezed gelatin until dissolved.
- Strain the mixture through a fine sieve for a perfectly smooth texture.
- Divide into glasses, refrigerate 4 hours until set, then top with grated chocolate before serving.
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