Coffee Panna Cotta
Makes 8
Ingredients
- ½ cup water, room temperature
- 2 (0.25-ounce) envelopes unflavored gelatin
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1 cup sugar, divided
- 3 teaspoons instant espresso, divided
- ½ cup strong brewed coffee
- 1½ teaspoons rum
Instructions
- In a small bowl, place ½ cup water; sprinkle gelatin on top, and stir. Let stand for 15 minutes, stirring occasionally until dissolved.
- In a medium saucepan, heat milk, cream, ¾ cup sugar, and 2½ teaspoons instant espresso over medium heat, whisking constantly, just until bubbles form around sides of pan. (Do not boil.) Remove from heat, and let cool for 30 minutes.
- Add gelatin mixture to milk mixture, and heat over low heat, whisking constantly, until well combined and gelatin mixture completely dissolves. Pour milk mixture into a large liquid-measuring cup, and let cool completely, about 30 minutes.
- Gently skim off any air bubbles from milk mixture. Divide milk mixture among 8 ramekins (about ½ cup each). Cover and refrigerate until completely set, 2 to 3 hours.
- In a small saucepan, combine brewed coffee, rum, remaining ¼ cup sugar, and remaining ½ teaspoon instant espresso. Bring to a boil over medium heat, and cook, stirring constantly, until sugar dissolves. Remove from heat, and let cool completely. Top each panna cotta with about 1½ tablespoons coffee syrup before serving. Best served same day.
