Creamy Coffee Panna Cotta Recipe
This coffee panna cotta is rich and creamy and is the perfect ending to a summer meal. Why drink your coffee when you can eat it as dessert?
Servings 4
Calories 341kcal
Equipment
Ingredients
- 8 oz whole milk divided use
- 1 ½ teaspoons unflavored powdered gelatin
- 3-4 teaspoons instant coffee depending on how strong a coffee flavor you like
- 1/3-1/2 cup granulated sugar depending on how sweet you like things
- healthy pinch of salt
- 8 oz heavy cream divided use
- ½ teaspoon vanilla paste or extract
Instructions
- Place 1/4 cup of the milk (2 oz), the gelatin, and the instant coffee in a small bowl. Stir and allow the gelatin to bloom for about 10 minutes.
- In a small saucepan, heat the remainder of the milk together with the sugar and salt until steaming but not boiling.
- Stir in the gelatin/coffee mixture and heat another 5-10 seconds, again not letting the mixture boil.
- Set aside to cool for 30 minutes.
- Strain the coffee/gelatin mixture through a fine mesh strainer into a large bowl.
- Stir in half of the heavy cream.
- Add the vanilla to the other half of the cream and whip it until the vanilla bean specks are suspended and don't sink and the whisk leaves tracks in the cream.
- Whisk/fold the softely whipped cream into the coffee/gelatin mixture.
- Pour into small containers and refrigerate for 3-4 hours before serving. Garnish with whipped cream, a chocolate covered espresso bean or some finely grated chocolate.
Notes
STORING: Store in the fridge for no more than 4 days. The gelatin will continue to get firmer as they sit in the refrigerator, so for best texture, serve within a day or two of making.
FREEZING: Freeze, well-wrapped, for up to a month. Thaw in the fridge until no longer icy.
SWEETEN TO TASTE: Use more or less sugar, depending on taste. If you are going to use 4 teaspoons of instant coffee, you will probably want to use 1/2 cup of sugar. If you use 3 teaspoons of instant coffee, you will most likely be fine with 1/3 cup of sugar.
SUBSTITUTING ESPRESS POWDER: If all you have is espresso powder, start with 2 teaspoons and see how you like it and then go from there. This dessert really is all about making it to taste.
TO UNMOLD: If you'd like to unmold these panna cottas, increase the amount of gelatin to 2 teaspoons for a firmer set.
Nutrition
Serving: 1g | Calories: 341kcal | Carbohydrates: 30g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 78mg | Sugar: 30g