espresso panna cotta
Ok friends. This one is a keeper!
In the spirit of keeping things simple this Christmas, we've taken one of our favourite flavour combinations and just made a bigger version of it!
You know we love to add a shot of espresso to our cacao blend, so to take it a step further for a luscious dessert, we've simply made the consistency a little more silky for the perfect panna cotta.
If you only need to make a few of these desserts, the rest can simply be poured into smaller silicone moulds for your gummies!
Can be prepared the day ahead.
1 x sachet cacao Belly Blends
1 x 400g can premium coconut cream
1 tblsp rice malt syrup
1-2 shots of fresh espresso (depending on how strong you like it!)
2 tblsp nut or mylk
1. Prepare cacao blend as per instructions, adding the espresso to the coconut milk.
2. Pour the mix into a heat proof jug and divide into silicone moulds on a tray (to make it easier to transport to the fridge).
3. Set in the fridge for 1 hour before turning out onto a plate and decorating with fresh berries, cacao nibs or nuts.
Left over gummies can be stored in an air tight container for 5 days.