Coffee Panna Cotta
Made with a rich blend of espresso and cream, this silky smooth Coffee Panna Cotta with kahlua jello dessert is perfect for coffee lovers.
Servings 2
Calories 549kcal
Ingredients
Coffee Panna Cotta
- 115 grams / ½ cup + 1 tablespoon coffee
- 60 grams / ⅓ cup superfine/caster sugar
- 151 grams / ⅔ cup cream
- 50 grams / ¼ cup - 2 teaspoons milk
- ½ teaspoon vanilla beans
- 5 grams agar agar powder
Kahlua Jelly
- 139 grams / ½ cup + 1 tablespoon kahlua
- 62 grams / ¼ cup - 2 teaspoons coffee
- 50 grams / ¼ 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
- Cream: The cream adds a traditional element and weight to the liquid for the panna cotta to set as well as complimenting the coffee for this dessert.
- Agar agar gelatin: Using agar agar which is a vegan alternative to gelatin can be a bit finicky, but follow the recipe exactly as this was thoroughly tested. Alternatively, sub 2 leaves gelatin for the panna cotta and 1 leaf for the jelly.
This gelatin needs to be measured with a scale because even 1 or 2 grams more or less can result in a very different consistency. Additionally, 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. - Candy thermometer: Due to the delicate nature of agar agar, a candy thermometer helps ensure your panna cotta and jello will set. If using a different type of gelatin, a candy thermometer will not be required.
- The alcohol flavor: The amount of kahlua in the jelly is enough that despite heating to set the agar agar you can still taste the liqueur.
Nutrition
Calories: 549kcal