Coffee Panna Cotta Caramel Cheesecake

Coffee Pana Cotta Caramel Choose Cake Cupcake Savvy

Indulge in our luxurious Coffee Panna Cotta paired with velvety Caramel Cheesecake Quenelles, a mix of rich flavors. Each cup is topped with a silky chocolate sauce and a dusting of cocoa powder, creating an irresistible delicious dessert.

Prep Time 50

Chill Time 8

Total Time 8 50

Servings Cups

Calories 635kcal

Author Fay

INGREDIENTS

Coffee Panna Cotta

600 ml (2 ½ cups) heavy cream
400 ml (1 ⅔ cups) whole milk
120 g (⅗ cups) sugar
2 teaspoon (2 teaspoon) instant coffee granules
4 teaspoon (4 teaspoon) gelatine
4 tablespoon (4 tablespoon) water hot

Caramel Cheesecake

250 g (1 cups) cream cheese
½ cup (½ cup) superfine sugar
300 ml (1 ¼ cups) heavy cream
½ cup (½ cup) dulce de leche or caramel saiuce
⅛ teaspoon (⅛ teaspoon) salt
2 teaspoon (2 teaspoon) gelatine
2 tablespoon (2 tablespoon) water hot

Chocolate Sauce

300 g (1 5/7 cups) dark chocolate
200 g (⅚ cups) heavy cream

Garnish

½ tablespoon (½ tablespoon) cocoa powder

INSTRUCTIONS

Coffee Panna Cotta:

Prepare the gelatine by combining it with water in a small bowl. Stir and set aside to bloom.
In a saucepan, mix whipping cream, milk, and sugar. Heat over medium, stirring constantly, until it's hot and bubbles form around the edges. Avoid boiling.
Remove from heat, add coffee granules, and stir until dissolved.
Add the bloomed gelatine to the cream mixture, stirring until fully dissolved.
Strain the mixture through a fine mesh to remove any lumps.
Let it cool for 15 minutes, then pour into mini dessert cups. Refrigerate overnight.

Caramel Cheesecake Quenelles:

Dissolve gelatine in hot water over a hot water bath to keep it from setting.
In a mixing bowl, blend cream cheese and sugar until smooth.
Add caramel and salt, mixing well.
Add the heavy cream. Then, while mixing, pour in the dissolved gelatine until the mixture is smooth and thickened.
Transfer the mixture into a piping bag and fill silicone quenelle moulds. Smooth over the surface with a silicone spatula. Freeze overnight.

Chocolate Sauce:

Place chocolate in a bowl. Heat the heavy cream until hot (not boiling), then pour over the chocolate. Let it sit for a minute, then stir until smooth. Microwave for 20 seconds if needed to dissolve any lumps.

Assembly:

Retrieve the panna cotta from the fridge. Pour enough chocolate sauce over each to cover the surface.
Chill for about 20 minutes or until the sauce sets.
Unmold the cheesecake quenelles and place one on top of each panna cotta.
Dust with cocoa or chocolate powder.
Refrigerate for about an hour to allow the quenelles to thaw before serving.

NOTES

Ensure your gelatine is fully bloomed before adding it to the mixture to avoid any lumps.
When making the cheesecake mixture, add the gelatine while mixing to incorporate it evenly and prevent it from setting prematurely.
If the chocolate sauce thickens too much upon cooling, gently reheat it while stirring until it reaches the desired consistency.
Allow the panna cotta to set completely before adding the chocolate sauce to prevent them from mixing.
The quenelles can be made in advance and kept frozen. Unmold and thaw them just before serving for the best texture.

NUTRITION