Coffee Panna Cotta

 

 

Coffee Panna Cotta with Kahlua Jelly is a way to consume jelly or jello with as much glee as you would when you were a child and have fun knowing it’s flavors you probably like more than the traditional overly sweet kinds you had when you were a kid. What are your memories on jelly or jello friends? I’d love to hear them in the comments below!

Probably the most favorite way to celebrate galentines/valentines is non pink desserts, and though a few valentines have see chocolate last year did have chocolate, but there is also space for couples, in all the ways they exist to have desserts that contain no chocolate or pink…enter panna cotta.

 

Making it yourself could honestly not be easier and this one includes coffee which, despite the amount of coffee in this coffee, doesn’t overpower the smooth creaminess.

If we can talk about the kahlua jello on top, not only does this really add an adult layer to this dessert, but the coffee liqueur is a beautiful topping and really makes this dessert thoroughly enjoyable.

This Coffee Panna Cotta has been perfected for two, though could easily be doubled or tripled for more. Let me know your thoughts on coffee desserts in the comments below as I imagine there are some strong feelings.

Why you’ll love this

It’s creamy and full of coffee flavors

The creamy panna cotta offsets the kahlua jelly in a really pleasant way.

It’s perfect for two

This recipe was developed especially for two servings so is a great date night dessert.

Using Agar Agar

Agar agar is a plant based gelatin obtained from seaweed and comes in a variety of ways such as flaked, bars or strands, however, this recipe requires agar agar powder which dissolves more quickly.

Agar agar needs to be measured because even 1 or 2 grams more or less can result in a very different consistency.

Agar agar also needs heat to dissolve which is different from gelatin which can dissolve at room temperature. So you will need a candy thermometer to ensure it reaches 85C/185F for the agar agar to dissolve.

How to prepare the Coffee Panna Cotta with Kahlua Jelly

• Prepare your coffee panna cotta: Combine all ingredients and cook.
• Refrigerate to set: You want the coffee panna cotta set before making the jelly.
• Make your kahlua jelly: Combine all ingredients and cook.
• Allow to set: Give the jelly time to set.
• Serve: Grab some spoons and tuck in!

Tips to make the best Coffee Panna Cotta with Kahlua Jelly Notes

Amount of Kahlua in the recipe: The amount of kahlua in the jelly is enough that despite heating to set the agar agar you can still taste the liqueur.

Setting the panna cotta to match the photos: If you would like to create the uneven coffee panna cotta in your home, simply set up a shelf and trial the right leaning height for your glasses whilst they’re empty to lean into something (I used the edges of the fridge as the set mark to lean into). Ensure you have an item that will support and balance your glasses, such as a used block of butter or even a small bag of rice that you could pop into the fridge.

Other desserts you’ll enjoy

Manuka and Vanilla Panna Cotta

Chocolate Chai Cream Puffs

Banana’s Foster

Coffee Panna Cotta with Kahlua Jelly
Recipe by Roamingtaste
Serves 2

Ingredients:
Coffee Panna Cotta
100 milliliters / 1/2 cup + 1 tablespoon coffee
60 grams / 1/4 cup + 1/2 teaspoon superfine/caster sugar
150 milliliters / 2/3 cup cream
50 milliliters milk
1/2 teaspoon vanilla beans
5 grams agar agar powder
Kahlua Jelly
100 milliliters / 1/2 cup + 1 tablespoon kahlua
50 milliliters coffee
55 grams / 1/4 cup superfine/caster sugar
3 grams agar agar powder

Directions:
Place the coffee, sugar, cream, milk, vanilla beans and agar agar powder into a saucepan with a candy thermometer on medium high heat until it reaches 85C/185F.

Whisk to combine and ensure the powder dissolves and cools for 3 minutes.

 

Pour into your serving glasses and place in the fridge to set for 1 hour, it shouldn’t be jiggly and if it is, leave for a further 30 minutes.

One the panna cotta is no longer jiggly, place the kahlua, coffee, sugar and agar agar powder into a saucepan with a candy thermometer until the liquid has reached 85C/185F.

Remove from the heat immediately and continue whisking to dissolve the agar agar properly and allow to cool for a 3 minutes.

 

Pour into your serving glasses and place in the fridge to set, preferably overnight for the entire dessert to set.

Serve and enjoy.

 

 

 

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