Burnt Caramel Panna Cotta with Caramelised Coffee Fillo

Kylie Millar
Cook time 40 minutes
Servings 4


Panna Cotta
750ml thickened cream
300ml milk
250g caster sugar
5 gold strength gelatine leaves, soaked in cold water

Caramelized Coffee Filo
3 sheets filo pastry
30ml clarified butter
60g icing sugar
20g freeze dried coffee- blitzed to a fine powder

Burnt Caramel Panna Cotta with Caramelised Coffee Fillo


For panna cotta, heat cream and milk in a medium saucepan to a simmer. Sprinkle about one-third of the sugar into a separate saucepan, cook over medium heat until the sugar melts. Add the remaining sugar in two batches, allowing it to melt each time. Increase heat and cook until dark golden brown. Add warm milk mixture to the caramel and stir until caramel dissolves. Squeeze excess water from gelatine leaves and stir into the caramel until dissolved. Strain into a bowl and cool over ice. Pour into 4 glasses, refrigerate to set.

Line a baking tray with baking paper and place 1 piece of filo on top. Brush with clarified butter and sprinkle with some of the icing sugar. Repeat then top with the final sheet of filo.  Cut into 5cm squares.

Preheat oven to 170 degrees celsius, and line a baking tray with baking paper. Scrunch the filo square into clusters and arrange on the baking paper. Bake for 8-10 minutes or until golden.  Dust with leftover icing sugar and coffee and serve on top of panna cotta.