Coffee Panna Cotta
Author: 
 
Recipe adapted from Jacques Pepin, Heart and Soul in the Kitchen
Ingredients
  • 1 envelop of plain gelatin, like Knox
  • ¼ cup water
  • ½ cup hot espresso
  • 4 to 5 tablespoons sugar
  • 1½ cups of half-and-half
Instructions
  1. In a very small bowl bloom the gelatin with the water. Heat in microwave for 30 seconds to dissolve.
  2. Mix the sugar into the warm espresso in a medium bowl until dissolved. Add the gelatin mixture stirring well so it's not sticking to the bottom using a rubber spatula.
  3. Stir in all the half-and-half.
  4. Pour into four small glasses then refrigerate.
  5. Panna cotta should be set in around 2 hours or so.
  6. Garnish with chocolate espresso beans or a topping of your choice, right before you're ready to serve.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2016/05/coffee-panna-cotta.html