Upside Down Panna Cotta

  • {0} pers.4
  • DifficultyBeginner
  • Prep time


  • 250 ml milk
  • 250 ml double cream
  • 1 tbsp leaf chicory
  • 2 leaves of gelatine (or 1.3 g of agar-agar)
  • 1 leaf of gelatine (or 0.75 g of agar-agar)
  • 150 g caster sugar
  • 250 ml coffee


  • Pour the coffees.
  • Put one gelatine leaf into a bowl of cold water to soften. Then melt it in the coffee. Incline the glasses and pour in the preparation. Set aside in the refrigerator, keeping the glasses inclined in order to set the coffee jelly.
  • In a saucepan, heat the cream and add the chicory. Infuse the chicory for around 10 minutes. Filter.
  • Put the caster sugar and cream into a mixing bowl.
  • Soften the two remaining gelatine leaves. Incorporate them into the sugar and cream mixture. Add the cold milk.
  • Remove the glasses from the refrigerator. Stand them upright and pour on the panna cotta.
  • Refrigerate and serve cold.
  • This dessert can be prepared a day in advance.