Coffee Panna Cotta

This coffee panna cotta is so decadent and creamy with strong notes of coffee that will melt in your mouth and leave you wanting more.

The texture is silky and smooth with a velvety-like mouthfeel which makes it so satisfying and delicious.

Originally panna cotta is an Italian dessert invented at the beginning of the 20th century.

Coffee panna cotta Is a delicate and elegant yet so simple no-bake dessert whereby, heavy cream, milk, and sugar are cooked over medium heat and infused with coffee. This creamy coffee panna cotta is topped with a rich layer of vanilla base panna cotta and garnished with cake crumbs.

I love Coffee and I love incorporating coffee in most of my desserts. You can never go wrong with coffee right?. The intensity of the coffee can be customized according to one’s preference. Top with vanilla panna cotta and get to enjoy the sweet union of the two flavours combined.

What you will need/Ingredients for Coffee Panna Cotta

• Sugar. It is best to Use granulated white sugar or castor sugar. On the other hand, brown sugar is okay to use, but this might affect the final colour of the product.

• Heavy cream.

• Coffee. Strong instant coffee is easy and convenient to use. Mix it with the milk mixture and you will be good to go.

• Milk. I recommend using whole milk since its more thick and creamy. Coconut milk, Almond milk, Oat milk, low-fat milk are fine to use though the final taste of the panna cotta might change.

• Gelatin. The amount of gelatin used will determine the final texture of the Panna cotta. Too much Gelatin leads to a skin form-like texture on the panna cotta upon setting, while too little gelatin will not make the panna cotta firm enough. Undissolved gelatin will make the panna cotta grainy.
• Vanilla extract.

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Notes

• This coffee panna cotta consists of two layers, coffee and vanilla. The coffee panna cotta is refregerated for a few hours then, room temperature vanilla panna cotta is poured on top. Therefore, the vanilla panna cotta will need reheating, to melt it.
• To melt the vanilla panna cotta, place it over simmering water in a heatproof bowl. This way, we can avoid the risk of damaging the gelatin which breaks down when exposed to high heat.
• Completely bloom the gelatin before adding it to the liquid mixture.

Ingredients Measurements

• ¼ sugar

• 1/2 teaspoon vanilla extract

• ¾ cup milk

• Heavy cream 2 cups

• 2 ½ tablespoons powdered gelatin

• 2 tablespoons instant coffee powder

How to Make/procedure Coffee Panna Cotta

• First, soak powdered gelatin in room tempereature water. This is called blooming. There are two types of gelatin, powdered and Sheet/ leaf gelatin. A good gelatin should have high blooming strength which is mostly indicated in the labels.

• Mix milk, heavy cream, sugar, and in a saucepan over medium heat and let it simmer.However avoid high heat as this will boil your cream base and lead to the risk of separation.

• Remove from heat and add your gelatin stirring completely. Make sure it has completely dissolved. Undissolved gelatin will make the final texture of the gelatin bumpy and not as silky as desirable.

• Take ¼ of the mixture add 1/2 tablespoon vanilla extract stirring thoroughly and set aside. To the remaining ¾ of the Panna cotta, stir while adding the coffee, and let it sit for like 30 minutes to cool.

• After the coffee panna cotta has cooled pour it in to the desired cups and put it in the fridge for two hours.

• After two hours, set aside the vanilla panna cotta and reheat it to make it more liquid. However, be careful not to overheat the vanilla base panna cotta as this will lower the effect of the gelatin, which is responsible for thickening the mixture. Gelatin will break down when exposed to high temeprature over a lengthy period of time. Pour it on top of the coffee panna cotta and refregerate for atleast 3 hours.

• Remove from fridge and garnish with chocolate cake crumbs then serve.

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