Lockdown Cookup: Guy Lassausaie’s Coffee Panna Cotta Is The Sweet Perk-Me-Up We Need

PUBLISHED May 19th, 2020 05:00 am | UPDATED February 13th, 2023 10:30 am

Coffee and dessert rank among history’s greatest inventions (way above sliced bread, in our opinion). Marry the two, and you’re pretty much guaranteed gastronomic bliss – as Guy Lassausaie’s recipe for Panna Cotta With Coffee proves.

Cooking runs in Guy Lassausaie’s blood – his eponymous Michelin-starred restaurant near Lyon was first set up by his great-grandfather. More than a century on, Chef Lassausaie has made a name for traditional Lyonnais flavours with exotic touches, winning the title of Meilleur Ouvrier de France (Best Worker in France) in 1993. This panna cotta is one of his classic creations, a silky smooth pudding laced with a potent hit of caffeine. Here’s his beautifully simple recipe, as shared with the Michelin Guide:

Ingredients (serves 4)

1-2 gelatin sheets

150ml milk

30g crushed coffee beans

125g white chocolate

200ml single cream

4 ristretto coffees (A ristretto is a shorter espresso and can be made with or without a machine)

Method

Step 1: Soak gelatin sheets in a bowl of cold water for 5-10 minutes, or until soft.

Step 2: Meanwhile, heat milk in a saucepan and add the crushed coffee beans. Leave to infuse for 10 minutes.

Step 3: Heat mixture again to just before boiling, add the softened gelatin, and whisk till smooth.

Step 4: Place white chocolate in a mixing bowl. Pour the gelatin mixture through a sieve over the chocolate while stirring.

Step 5: Add single cream and stir.

Step 6: Pour the panna cotta into four glasses or bowls, and let cool for 6 hours.

Step 7: Brew a ristretto coffee (here’s how to do it on your espresso machine). Let cool and remove any remaining foam.

Step 8: Pour a fine layer on the surface of the panna cotta.

Serve cold as a post-dinner pick-me-up. And here’s the original recipe, courtesy of Michelin Guide: