Panna Cotta Coffee

Ingredients

Water

1/2 cup

Gelatin

1 tablespoon (or 1 packet)

Vanilla extract

1 teaspoon

Granulated sugar

1/3 cup

Instant coffee

2 tablespoons

Whole milk

1 cup

Heavy cream

1 cup

Whipped cream

for serving (optional)

Chocolate shavings

for garnish (optional)

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, instant coffee, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling. Remove from heat once it’s steaming.
2. In a separate small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom, until it becomes a gel-like consistency.
3. Once the cream mixture is off the heat, stir in the vanilla extract thoroughly.
4. Add the bloomed gelatin to the warm cream mixture and stir well until the gelatin is completely dissolved and incorporated.
5. Carefully divide the mixture evenly among 6 ramekins or dessert glasses, filling them about three-quarters full.
6. Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or until the panna cotta is fully set and has a firm yet jiggly texture.
7. To serve, gently unmold the panna cotta by dipping the ramekin briefly in warm water and inverting onto a plate, or serve directly in the ramekins. Top with whipped cream and a sprinkle of chocolate shavings if desired.