Loading... Please wait...

You must be logged in to place an order. Login or Sign Up Here

Already have an account?
Login to check loyalty balance or redeem rewards

Top Menu
PLEASE LOGIN TO YOUR ACCOUNT TO ORDER AND SEE PRICING
THE CUT-OFF TIME FOR SAME-DAY DELIVERY: 3:00PM FOR KINGSTON AND 11:00AM FOR PORTMORE AND SPANISH TOWN. shop now

Blue Mountain Coffee Panna Cotta

Recipe courtesy of Loshusan Supermarket
contributor: Loshusan Supermarket

Chef's Note:

We all crave an indulgent treat from time to time. I have a fondness for Italian panna cottas, a creamy dessert that is similar to a mousse, but egg free. Our famous Blue Mountain coffee makes a lovely flavour infusion for an afternoon pick me up sweet treat with a nibble of local chocolate for a feel good rush.

Ingredients

3 sachets of powdered gelatine
Cold water
200ml cold Jamaican Blue Mountain coffee
200ml milk
600ml  heavy cream
100g white sugar
Syrup
150g brown sugar
150ml cold Jamaican Blue Mountain coffee
2 tbsps coffee liqueur
6 squares 70% dark Jamaican chocolate, garnish



Method

1. In a small bowl, add the 3 sachets of powdered gelatine and top with enough cold water to dissolve.
2. In a large saucepan add coffee, milk, cream and the white sugar and gently heat until the sugar melts. Transfer to a bowl to cool down.
3. Remove a little of the warmed cream mixture and add to the gelatine and mix until the gelatine is completely dissolved. Strain this liquid back to the cream mixture and mix well.
4. Divide the mixture equally between 6 glasses or ramekins and chill until set for a few hours or overnight.
5. Before serving, make the syrup by combining the coffee and sugar and bringing to a boil and reducing by half. Remove from heat and cool down. Stir in the coffee liqueur when at room temperature.
6. To serve, pour syrup equally over each chilled panna cotta and top with a square of chocolate. Enjoy!

Sign up for email updates

Get updates on savings events, special offers, and new items. (Privacy Policy)