Description
Made with a rich blend of espresso and cream, this silky smooth Coffee Panna Cotta with kahlua jello dessert is perfect for coffee lovers.
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 / 1/4 cup - 2 teaspoons milk
1/2 teaspoon vanilla beans
5 grams agar agar powder
Kahlua Jelly
100 milliliters / 1/2 cup + 1 tablespoon kahlua
50 milliliters / 1/4 cup - 2 teaspoons coffee
55 grams / 1/4 cup superfine/caster sugar
3 grams agar agar powder
Instructions
Coffee Panna Cotta
- 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.
Kahlua Jelly
- 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.
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 549 calories per serve
Keywords: no bake dessert, alcohol in dessert, panna cotta