Coffee Panna Cotta

Coffee Panna Cotta

32 ounces (1 quart) heavy cream

1 T. vanilla extract

3 ounces sugar (about 1/3 cup plus 2 more T.)

5 teaspoons instant espresso coffee

5 T. water

3 teaspoons powdered gelatin

unsweetened cocoa powder to sprinkle on top

chocolate-covered coffee beans to decorate

a few drops of cream to make hearts

Brush a large 32-ounce mold with oil, or 8 four-ounce individual molds. Put the cream into a pan and add sugar and vanilla. Cook over low heat until almost boiling. Add the coffee to the water and stir until coffee is dissolved. Sprinkle the gelatin on top of the coffee mixture and let it stand for a few minutes to dissolve. You can put the bowl into a pan of low simmering water to dissolve the gelatin.

Stir some of the reserved cream into the gelatin and coffee mix, then stir that into the remainder of the cream and sugar mixture. Pour into the prepared molds and let it chill in the refrigerator for at least eight hours, preferably overnight.

When ready to pour, dip the base of the molds into hot water, but only for a few seconds. Run a butterknife around the edges and flip onto a plate (or plates). Sprinkle with powdered cocoa and decorate with chocolate-covered coffee beans.

Pour the dark chocolate sauce all around. The little hearts are made by placing a drop of cream on the chocolate sauce, then running a toothpick or the edge of a knife down the center of the circle. Practice first because it can be a little tricky, once the chocolate starts to thicken.

Dark Chocolate Sauce

  • 6 ounces dark chocolate
  • 4 ounces water
  • 1 ounce butter  
  • 3 tbsp of sugar
  • ½ tsp vanilla extract

Put the water and sugar in a pan and heat it until the sugar dissolves. Break the chocolate into small pieces and add it to the water and sugar, along with the butter.

Take the pan off the heat and stir until all is melted and blended together. Stir in the vanilla and serve right away. Once it gets cold, it thickens a lot.