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  • 2 & 1/2 Gelatin leaves
  • 100ml Strong black coffee
  • 100ml Whole milk
  • 300ml Double cream
  • 80g Demerara sugar
  • 1 tsp Vanilla extract
  • 140g Billington’s Gingerbread

Espresso Syrup

  • 100ml Strong black coffee
  • 100g caster sugar
  • 1 tbsp kahlua


Serves: 4

Total Cooking Time: 25 minutes plus chilling

  1. Soak the gelatin in a bowl of cold water.
  2. Mix the coffee, milk and cream in a bowl, then pour about a quarter of the liquid into a pan and put over a low heat.
  3. Tip in the sugar and stir until it has dissolved, then remove from the heat.
  4. Squeeze out the gelatin sheets and add them to the pan. Stir until the gelatin has dissolved.
  5. Strain the warmed liquid through a sieve into the remaining coffee, milk and cream mix. Stir in the vanilla.
  6. Ladle it into 4 serving glasses and put in the fridge. Chill for 4 hours or overnight until set.
  7. To make the coffee syrup, simmer the coffee and sugar until the sugar has dissolved and the coffee has thickened.
  8. Stir in the Kahlúa and cool. Just before serving, flood the top of each glass with a little syrup.
  9. To serve, crumble a generous amount of Billington’s Gingerbread over the top of the panna cotta.
  10. Enjoy!

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