We’re calling it, this is the dessert of summer! An irresistible combination of luscious panna cotta and refreshing frappé coffee. This dessert was made for summer entertaining.
- To make the panna cotta, grease 4 x 150ml capacity glasses.
- Meanwhile, place the pure cream, sugar and instant coffee mixture in a medium saucepan over medium-low heat and stir until sugar has dissolved. Allow the cream to infuse for 5 minutes.
- Soak gelatine in cold water for 5-6 minutes to soften.
- Squeeze excess water from the gelatine and add to the cream mixture, stirring until gelatine has dissolved. Season with Maldon Sea Salt flakes. Divide among glasses and refrigerate for 5-6 hours or overnight, to set.
- To make the cream, place the thickened cream into the bowl of a stand mixer attached with the whisk attachment and mix on medium for 3-4 minutes until stiff peaks form. Fold in the sour cream and whisk for an extra minute. Spoon the cream onto the panna cotta and serve with an extra season of Maldon Sea Salt flakes.