Panna cotta with coffee jelly, an ideal dessert for any occasion, especially because it’s easy and very quick to make. To make it lighter, with a less intense flavor, I divide the doses between cream and yogurt. The coffee jelly makes it irresistible, but if you want to replace it because you don’t like coffee, you can also make it with fruit. Dark chocolate then, paired with these ingredients, matches perfectly so let’s add as much as we like. As always, I make my spoon desserts without gelatin, because it is a chemical substance rich in additives. By choice, I use agar agar, a seaweed powder that acts as a natural thickener. Sometimes, if the recipe allows it or if I don’t have anything else in the pantry, I also use egg whites because they are colorless, but at this point, I have to cook the panna cotta in the oven and steam for about 40 minutes. Less practical but still effective.
If you love coffee as much as I do, then you shouldn’t miss the next recipes:
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 200 ml heavy whipping cream
- 200 g yogurt
- 4 g agar agar
- 40 g powdered sugar
- 200 ml coffee
- 2 g agar agar
- 10 g sugar
- 2 squares dark chocolate
Tools
- 4 Ramekins
- 1 Small saucepan
- 1 Plastic wrap
Preparation
Pour the heavy cream, yogurt, powdered sugar, and necessary agar agar into a small saucepan and mix well. Turn on the heat and keep it at medium-high flame, bring to a boil. At this point, lower it slightly without losing the boil and calculate 3 minutes of cooking. While it cooks, stir to prevent the mixture from sticking.
Distribute the mixture into molds, and once lukewarm, put them in the refrigerator to set. When they are ready, prepare the coffee jelly. In a small saucepan, combine coffee, sugar, agar agar, mix and bring to a boil. The procedure is the same: let the liquid boil for about 3 minutes.
Remove the ramekins from the refrigerator once set, lift the edges to create more space, and pour over each one an equal amount of all the coffee jelly. Let it cool again, cover with plastic wrap and put back in the refrigerator until it’s time to eat them. When ready, simply detach them from the molds and invert them onto individual serving plates.
Decorate with dark chocolate shavings cut with a knife and serve immediately your Panna cotta with coffee jelly
Tips and Storage
Coffee panna cotta can be stored in the refrigerator for at least 2/3 days, but each ramekin must be covered with plastic wrap.
Ideal to prepare in advance, for an event, so you don’t have to organize everything at the last minute.
I advise against freezing it as it would definitely lose its consistency.
