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Panna cotta Affogato

Pannacotta Affogato with Tim Tam Straws

The perfect vanilla pannacotta with fresh sweetened coffee and Tim Tams!! Turn it out or eat in in a small bowl. It's up to you
5 from 3 votes
Prep Time 30 mins
3 hrs
Course Dessert
Cuisine Italian inspired
Servings 6


  • 350 ml full cream milk 12 fl oz
  • 350 ml thickened cream or heavy cream | 12 fl oz
  • 20 gm caster sugar 1 tablespoon| 1Tablespoon + 1 teasp
  • 1 vanilla bean
  • 3 leaves gelatine 5 gm | gold strength, 6 x thinner 2.5gm

Coffee Syrup

  • 250 ml coffee freshly brewed | 8.5 fl oz
  • 60 ml maple syrup 1/4 cup | 2 fl oz


To make the Pannacotta.

  • You will need 6 x 150 ml moulds (5 fl oz)
  • Put the milk, cream, vanilla and sugar into a medium pot and heat on low
  • Meanwhile put the leaf gelatine into some cold water and soak till softened. Drain and set aside. To dissolve gelatine powder, put into a small dish and add an equal amount of water, let stand. ( for subsitutions of gelatine leaves to powder see below)
  • Once the milk and cream is heated and the sugar dissolved (no need to boil) add the gelatine sheets and stir till dissolved. ( If using powdered gelatine after blooming with water add it to the hot milk and stir till dissolved ( no boiling))
  • Strain the mixture into a jug and then into the moulds. Chill for 4 hours but for best results overnight.
  • To turn out run a knife gently around the edge of the dish. Turn the dish upside down on your palm and shake till it loosens. Then turn back up the right way and put the dish under the pannacotta and shake it out.

Coffee Syrup

  • Put the coffee into a pot with the maple syrup and reduce by 1/2. You should have about 150 ml left or about 3/4 of a cup. Cool to room temperature.
  • Divide the mixture between the six dishes and cut the bottom of the biscuit off so that coffee can soak up into it.


A word about gelatine
  • Gelatine is available in different strengths or “blooms”. It’s a bit of a minefield to be honest. Powdered and leaf gelatines all come in different strengths
  • If you can’t find leaf gelatine either on line or at a supermarket you will have to substitute it for powdered. There is no exact substitution conversion and the only foolproof way of knowing what the “bloom” or setting quality is is to read the suggested setting instructions on the packet.
  • Just like leaf gelatine powdered gelatine needs to be soaked before using. 
  • Gelatine’s setting qualities diminish when it is boiled so always add it to the hot liquid when it has been taken off the heat. Stir well to make sure it is dissolved and then strain before using to remove unmelted lumps or bits.
  • Sheet gelatine is preferred as it dissolves easier
  • Always put gelatine into cold water. For sheets make sure you don’t crack it into tiny pieces as these disappear into the water and you lose it. try to soak whole and squeeze out the excess water as soon as it has softened. Put into a bowl and set aside until needed.
  • As a very rough rule, you can substitute approximately 1 teaspoon of gelatine to 2 sheets of gelatine, HOWEVER best to read the packet instruction on how much to use.
  • This recipe is approximately 700 ml
Keyword affogato, cold desserts, panna cotta, pannacotta,