Description
Rich and indulgent panna cotta packed with coffee flavor and topped with chocolate caramel sauce and chocolate curls.
Ingredients
Scale
- 1/4 C Cold Water
- 2 tsp (1 pack) Unflavored Gelatin
- 1 1/4 C Heavy Cream
- 3/4 C Whole Milk
- 1/4 C Granulated Sugar
- 2 TBSP Highground Instant Coffee
- Pinch of Salt
- 2 Tsp Pure Vanilla Extract
*Store bough chocolate caramel sauce or Salted Caramel Sauce
*2 TBSP Semi-sweet chocolate chips for chocolate curls
Instructions
- Prepare 4 individual ramekins by spraying them with non stick spray. Set aside.
- In a small bowl, add the gelatin and then pour the cold water over it. Let sit for 10 minutes allowing the gelatin to bloom.
- Meanwhile, in a medium stockpot, combine the heavy cream, milk, sugar, and Highground Instant Coffee. Cook over medium low, whisking to dissolve the sugar and coffee grounds.
- Once the sugar has dissolved and bubbles start to form around the edges of the pan, remove from heat. Whisk in the bloomed gelatin.
- Stir in the salt and vanilla extract.
- Pour the coffee panna cotta into the prepared ramekins, cover with plastic wrap, and refrigerate for at least 4 hours, up to overnight.
- When ready to serve, dip each ramekin into hot water for 5 seconds to release the panna cotta. Invert the ramekin onto a small plate.
- Drizzle with chocolate caramel sauce and chocolate curls. Serve Immediately.
* For the Chocolate Curls – Melt 2 TBSP chocolate chips, and spread chocolate onto a piece of parchment paper. Place into freezer for 5 minutes. Then run a butter knife of offset spatula along the length of the chocolate to create curls.
Keywords: coffee panna cotta, easy coffee desserts, coffee dessert