Coffee Panna Cotta
This impressive Coffee Panna Cotta looks fancy and tastes heavenly, it's easy dessert to prepare in advance when you are expecting guests!
Ingredients
- oil (to grease)
- 1½ tsp gelatine
- 1 tbsp boiling water
- 1½ cup thickened cream (NOTE 1)
- ½ cup milk (full or whole fat) (NOTE 2)
- 1 tsp vanilla extract (or essence)
- 3 tbsp sugar
- pinch of salt
- 1 tbsp Kahlua (or any coffee liqueur) (NOTE 3)
- 1 tbsp instant coffee granules (good quality) (NOTE 4)
Instructions
- Brush 4 (250-300ml or 8.5 -10fl oz capacity) moulds lightly with oil or if you are serving the panna cotta in glasses, there's no need to grease it.
- Bloom the gelatine by placing the gelatine powder with a tablespoon of boiling water into a small bowl. Stir to dissolve and set aside, it'll solidify. Blooming the gelatine will make the gelatine easier to dissolve when combining it with the other ingredients.
- In a small saucepan, add in the cream, milk, vanilla extract, sugar and salt. Place the pan over low heat and stir occasionally until the mixture softly simmers but do not let it come to a boil.
- Add in the bloomed gelatine, liqueur and coffee powder into the mixture. Stir quickly until the coffee and the gelatine have completely dissolved. Remove the pan from the heat.
- Pour the mixture over a sieve into a jug. Use the jug to pour the mixture evenly into the prepared moulds. Remove any bubbles from the surface by popping them with a skewer. Leave the panna cottas to cool at room temperature for 30 minutes. Cover the moulds with plastic film and place them in the fridge for 3 to 4 hours until set.
- Place the mould upside down on a serving plate and gently squeeze each side of the mould (if using plastic or silicone moulds). If the panna cotta does not slip out as it should, place the mould in a bowl of hot water for a few seconds and keep trying until it pops out.
Notes
(NOTE 1) Thickened cream, known also as whipping cream. It has gelatine added to it and contains 35% milk fat. To maintain a smooth rich consistency, I don't recommend using low-fat cream.
(NOTE 2 )Milk - For a creamy silky consistency, don't skimp out on the milk, use full fat or whole milk.
(NOTE 3) Coffee flavoured liqueur - Any brand of coffee liqueur will work, such as Kahlúa or Tia Maria. If you want to make it alcohol-free, leave this out.
(NOTE 4) Instant coffee - Use high-quality coffee granules/powder or your favourite brand as this will produce a better tasting panna cotta. I used LavAzza Expresso coffee.
The longer the panna cotta stays in the fridge the firmer it'll get, so if you want a little wobble and soft silky texture, aim to serve it within 3 to 4 hours. In saying that it's still delicious after a few days. I served the panna cottas with pistachio biscotti and garnished it with coffee beans and edible dried flowers.
Leftovers - Keep the panna cottas covered in the fridge, it'll be good for up to 3 to 4 days.
A Third-Party Application calculated the calories and nutritional information, so this is an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1servingCalories: 387kcalCarbohydrates: 16gProtein: 4gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 125mgSodium: 109mgPotassium: 153mgSugar: 13gVitamin A: 1361IUVitamin C: 1mgCalcium: 95mgIron: 1mg