Coffee Panna Cotta

Coffee Panna Cotta | Pinky's PantryWe’re having some old friends over for dinner tomorrow. We haven’t seen them in a while so I’m really looking forward to it. For the dinner, I thought I would keep it simple so I’m making a slow-roasted beef brisket with mushroom gravy, roasted potatoes, and steamed broccoli. But for dessert, I wanted to serve something that would be easy to prepare and yet be fancy enough to make a statement. I decided to make Panna Cotta but didn’t feel like doing the traditional vanilla flavor. Then I thought, ‘how about coffee flavored?’ It would jazz up the custard quite nicely and make it sophisticated enough to appeal to the grown-up palate. If I could come up with some kind of sauce to serve it with, that would be the icing on the cake!….. or the icing on the cotta….. LOL! I must say, I think it turned out pretty well! I hope my friends, Maureen and Bullet, like it too.
Coffee Panna Cotta with Coffee Cream Sauce | Pinky's Pantry

COFFEE PANNA COTTA

  • 1 packet Knox unflavored gelatin
  • 1/4 cup cold water
  • 3 cups cream
  • 1/2 cup sugar
  • 1½ tsp. instant espresso or coffee granules
  • ½ tsp. vanilla extract
  1. In a small bowl, soften gelatin in cold water; set aside.
  2. Place cream, sugar, instant coffee and vanilla extract in a saucepan.
  3. Stir over medium heat until mixture comes to a simmer.
  4. Simmer gently for 5 minutes.
  5. Remove from heat and add gelatin to hot cream mixture, stirring until gelatin dissolves.
  6. Pour into 6 lightly oiled 1/2 cup ramekins or other small containers and refrigerate overnight or at least 8 hours.
  7. Once panna cottas are firm, turn out onto dessert plates.
  8. Decorate with chocolate covered espresso beans and mint leaves.
  9. If desired, serve with Coffee Cream Sauce.
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