Description
Rich and creamy. That’s what this coffee panna cotta is. It’s an excellent way to end a delightful meal, be it lunch or dinner. It can also be a great snack paired with a hot cup of coffee or tea.
Scale
Ingredients
8 ounces whole milk (divided)
1 1/2 tsp. unflavored powdered gelatin
3 to 4 tsp. instant coffee
1/3 to 1/2 c. granulated sugar
8 ounces heavy cream (divided)
1/2 tsp. vanilla paste or extract
pinch of salt
Instructions
- Using a small bowl, combine 2 ounces of the whole milk with the gelatin and instant coffee. Stir well. Allow the gelatin to bloom for about 10 minutes.
- Heat the remaining whole milk together with the sugar and salt in a small saucepan until steaming but not boiling.
- Add the gelatin mixture and heat for about 5 to 10 seconds. Do not let the mixture boil.
- Set aside and let cool for about 30 minutes.
- Strain the gelatin mixture through a fine-mesh strainer into a bowl and then stir in half of the heavy cream.
- Add the vanilla to the other half of the heavy cream. Whip until the vanilla bean specks are suspended. The whisk should leave tracks in the cream.
- Fold the whipped cream into the gelatin mixture.
- Pour into small containers.
- Chill for at least 3 to 4 hours before serving.
Notes
- The amount of instant coffee depends on how strong the coffee flavor of your panna cotta is. The same is true with granulated sugar.
