Time to wake up and smell this COFFEE dessert!. I lllllooooveeee coffee desserts . Coffee cheesecake, is the one dessert I make often for thanksgiving, as it is a request not from the adults mind you but from the kids. If I could sneak coffee in to any of my desserts , I always take that chance.
Coffee can just enhance the flavor of any dessert. The bitterness of the coffee makes the dessert even sweeter. I could just go on and on about coffee.
I have never made this dessert before and this recipe was an inspiration from my cousin who made it and sent a picture to me. I decided to give it a try and after trying different recipes , I came up with my own little changes on the recipe.
2 cups heavy cream
1/4 cup sugar
1 tsp of vanilla extract,
2 tsp instant coffee powder
1 tbsp of chocolate chips
2.5 tsp powdered unflavored gelatin
3 tbsp cold water
- Sprinkle the gelatin over the cold water in a medium-sized bowl and let it stand for 5 to 10 minutes.
- Lightly grease eight custard cups.
- Heat the heavy cream and sugar in a saucepan. Once the sugar is dissolved, remove from heat and stir in the vanilla extract, chocolate chips, and coffee powder.
- Pour the very warm Panna cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
- Divide the Panna cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours – but they may take at least four hours.
If you’re in a hurry to serve it, you can pour the Panna cotta mixture into wine goblets so you can serve them without unmolding.
- Run a sharp knife around the edge of each Panna cotta and unmold each onto a serving plate. If your molds have curved sides, run a small, thin-bladed flexible silicone spatula around the inside of the mold or cup to release the Panna cotta.