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Panna Cotta al Caffe

Source of Recipe


From "The New Complete Coffee Book" by Sara Perry






List of Ingredients



• 1 package (2 teaspoons) unflavored gelatin
  
• 1 cup milk or half-and-half
  
• 1-1/2 cups whipping cream
  
• 1/4 cup granulated sugar
  
• 1 Tbsp plus 2 teaspoons instant espresso powder
  
• 3 Tbsp Kahlua or other coffee liqueur
  
• Sweetened whipped cream (optional garnish)
  
• 6 chocolate-covered espresso beans or lemon twists (optional garnish)
  






Instructions



1. Set aside six 1/2-cup ramekins or stemmed wineglasses. In a small bowl or glass measuring cup, sprinkle the gelatin over the milk or half-and-half. Let stand until the gelatin softens and absorbs the liquid, about 5 minutes. Lightly stir to break up the gelatin.
   
   
2. In a medium saucepan, combine the cream, sugar, and espresso powder. Cook over medium-low heat, stirring occasionally, until the mixture just reaches a boil. Remove from heat.
   
   
3. Whisk in the gelatin mixture until the gelatin is completely dissolved. If necessary, briefly reheat the mixture over low heat to dissolve the gelatin. Stir in the liqueur. Pour the mixture into a pitcher and let cool to room temperature. Stir to blend. Fill the ramekins or glasses. Refrigerate for at least 4 hours or until set, or as long as overnight. Serve as is, or top with a dollop of whipped cream and a chocolate-covered espresso bean or lemon twist.
   
   Makes 6 servings.