Coffee and cream are made for each other, so pairing them together in a panna cotta makes perfect sense and they are without doubt one of the most popular deserts on the menu. I serve these topped with white chocolate shavings, and with a walnut shortbread biscuit dipped in dark chocolate on the side. A few big fat sticky Medjool dates would work equally well if you don’t fancy baking, as would a few Amaretti biscuits.
You can use whatever coffee flavouring suits your circumstances here; I use a good quality espresso powder from a tin, even though there’s a dirty great big espresso machine right there in the bistro, but you could use the real thing or coffee essence even. Whatever you choose, add in small increments and taste as you go.