Coffee panna cotta
WHAT YOU WILL NEED
From ingredients
7 products
Sweetener
Setting Agent
Coffee
Flavoring
SIMPLE PROCESS
Step by step recipe
The key to smooth coffee panna cotta is gentle heating of the egg-and-milk base. Once the yolk is added, cook the mixture over low heat while stirring constantly, but never let it boil, or the yolk may scramble. Add the gelatin after removing the mixture from the heat and stir until completely dissolved. Sour cream should only be added once the base has cooled to keep the finished dessert smooth and creamy.
Bloom the gelatin
Measure out 20 g of gelatin, combine it with 1 tablespoon of water, and leave it to bloom. Prepare the remaining ingredients so you can continue quickly once the milk mixture is heated.
Prepare the coffee milk
Pour 150 g of milk into a small saucepan and add 2 g of coffee. Bring the mixture to a boil, then immediately remove it from the heat to prevent unnecessary overheating.
Add the yolk and sweetener
Whisk 55 g of chicken egg with 5 g of granulated sweetener and 1 g of vanillin. Gradually add the hot coffee milk while stirring constantly so the yolk warms gently rather than scrambling.
Thicken the base
Return the mixture to the saucepan and heat it over low heat, stirring constantly. Do not let it boil. Once the mixture begins to thicken slightly, remove it from the heat.
Dissolve the gelatin
Add the bloomed gelatin to the hot milk-and-coffee base. Stir thoroughly until the gelatin has completely dissolved. Leave the mixture to cool until it is warm or close to room temperature.
Add sour cream and chill
Stir 180 g of sour cream or cream into the cooled base until completely smooth. Pour the mixture into molds or cups and refrigerate for at least 5 hours. Before unmolding, dip the mold in hot water for about 30 seconds.
CHEF'S TIP
Never boil the custard base
After adding the yolk, heat the mixture gently over low heat while stirring constantly. Boiling can cause the yolk to scramble and create an unpleasant grainy texture.
Dissolve the gelatin completely
Add the bloomed gelatin to the hot base immediately after removing it from the heat. Stir thoroughly until no gelatin particles remain.
Add sour cream after cooling
Stir the sour cream into the cooled milk-and-coffee mixture. Adding it while the base is too hot can affect its texture and make the dessert less smooth.
Give it enough chilling time
The panna cotta needs at least 5 hours in the refrigerator to set properly. If you are making it for a special occasion, preparing it the night before is even more convenient.
SUBSTITUTIONS
Add your taste
- Use cream instead of sour cream As specified in the original recipe, sour cream can be replaced with cream. Cream will create a milder, richer flavor, while sour cream adds a pleasant tang.
- Use another sweetener The granulated sweetener can be replaced with another suitable sweetener. Adjust the quantity according to its sweetness.
- Use a more aromatic coffee For a stronger coffee character, choose a more aromatic instant coffee while keeping the overall preparation method unchanged.
- Serve it in glasses You do not have to unmold the panna cotta. For the easiest presentation, pour the mixture into small glasses or cups and serve it directly after chilling.
HOW TO STORE
How to Store Coffee Panna Cotta
Keep the finished panna cotta refrigerated and cover it with plastic wrap or place it in an airtight container. It is best enjoyed within 2–3 days. Keep it chilled until serving so the gelatin-set texture stays firm. If you need to unmold the panna cotta, dip the mold in hot water for about 30 seconds without allowing water to touch the dessert, then gently turn it onto a plate. Freezing is not recommended because the gelatin-based texture can become uneven after thawing.
GOOD TO KNOW