Vanilla Pana Cotta with Mocha Sauce

Creamy and silky-smooth in texture, Frank Bordoni's individual panna cottas are served with a lush-tasting chocolate and coffee sauce...
By Frank Bordoni
Vanilla Pana Cotta with Mocha Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes plus 6 hrs chilling
  • Effort: easy


  • 2 leaves gelatine
  • 2 tbsp milk
  • 250 ml double cream
  • 250 ml crème fraîche
  • 2 tbsp caster sugar
  • 1 vanilla pod, split

For the chocolate sauce

  • 300 g dark chocolate, 70% cocoa solids
  • 45 g unsalted butter
  • 50 ml espresso coffee

For the nougatines

  • 100 g blanched flaked almonds
  • 200 g caster sugar
  • 50 ml water


1. Soak the gelatine in milk and set aside for 5 minutes.

2. Combine the cream, crème fraîche and sugar in a saucepan. Scrape the seeds from the vanilla pod and add to the cream mixture. Bring everything to a simmer, but don't let it boil.

3. Take the pan off the heat and add the soaked gelatine and milk. Stir well to dissolve the gelatine and strain through a very fine sieve. Divide the cream mixture between 4 slightly damp china cups. Chill for at least 6 hours. Preheat the oven to 200C/gas 6.

4. To make the chocolate sauce, put the chocolate and butter in a heatproof bowl and place over a pan of barely simmering water. Stir until melted, before adding the espresso coffee. Leave on one side to cool.

5. For the nougatines; toast the almonds in a hot oven for about 5 minutes, until golden. Dissolve the sugar in the water and boil
until it becomes a light caramel. Add the almonds and bring the pan back to the heat. Cook for a minute before pouring onto a lightly oiled baking tray. Leave to cool slightly before cutting into fancy shapes.

6. To serve; turn out the panna cottas, pour around the sauce and scatter with the caramel and nut shapes.

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