This recipe uses coffee and cornstarch to create a delightful and refreshing coffee panna cotta. It’s a delicious twist on the classic Italian dessert!
Ingredients:
- 2 cups heavy cream
- 1/2 cup milk
- 1/3 cup granulated sugar
- 1/4 cup brewed strong coffee, cooled (or slightly strong for a more intense coffee flavor)
- 2 tablespoons unflavored gelatin
- 2 tablespoons coffee liqueur (optional)
- Freshly grated coffee beans or chocolate shavings for garnish (optional)
Method:
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Bloom the gelatin: In a small bowl, sprinkle the gelatin over 1/4 cup of cold milk. Let it sit for 5 minutes, allowing the gelatin to soften and absorb the milk.
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Heat the cream mixture: In a saucepan over medium heat, combine the heavy cream, milk, and sugar. Heat the mixture until just simmering, stirring occasionally to prevent scorching. Do not let it boil.
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Incorporate coffee and gelatin: Remove the pan from heat and whisk in the cooled coffee. Then, whisk in the bloomed gelatin mixture until fully dissolved.
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Add coffee liqueur (optional): If using, stir in the coffee liqueur at this point.
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Strain and portion: Strain the mixture through a fine-mesh sieve into individual serving cups or ramekins. Cover the cups with plastic wrap and refrigerate for at least 4 hours, or until completely set.
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Garnish and serve: When ready to serve, garnish the panna cotta with freshly grated coffee beans or chocolate shavings (optional). Enjoy your chilled coffee panna cotta!
Tips:
- For a stronger coffee flavor, use slightly stronger brewed coffee or add a touch of espresso powder to the milk mixture.
- If you don’t have coffee liqueur, you can substitute with another flavored liqueur like amaretto or hazelnut liqueur, or simply omit it altogether.
- For a richer flavor, use vanilla extract or a vanilla bean pod split lengthwise and scraped for its seeds. Add the vanilla extract or scraped vanilla bean pod along with the cream mixture.
- This recipe can be easily doubled or tripled to serve a larger crowd.
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