Receta Layered Coffee Panna Cotta
After having made the green tea panna cotta and posted on my Chinese blog, a reader asked what else could be used if not using green tea powder. Having pondered a few seconds, a word "coffee" came up in my mind.
I still had the urge to make layered panna cotta without chilling each layer and running back and forth from my fridge. I’d like to make it in one go. Well, the method I used was so simple and straight forward without any fuss and tricks at all. All I had to do was to mix all ingredients well together, then waited patiently for the mixture automatically forming layers itself. After half an hour or so, the two layers of dark and light brown in colour was gradually developing.
Why two layers instead of three like the green tea one? The instant coffee powder I used can be dissolved completely without any particles left in the sieve. Thus only two layers could be formed. As for making the green tea panna cotta, I pressed the dark green particles through the sieve that created the darkest green layer at the bottom. If you like it with one layer, simply chill the dessert in fridge after a brief cooling time. No matter how many layers, this creamy, silky smooth dessert with coffee aroma is perfect for wrapping up a dinner or well prepared ahead for any celebration occasions.
- By Christine's Recipes Prep time: 5 mins
- Cook time: 15 mins + plus 3 hrs chilling time
- Yield: 2 x 200 ml-capacity cups + 2 x 150 ml-capacity jars
- Ingredients:
- 2 tsp (about 7 gm) gelatin powder
- 3 heaped tsp (about 6 gm) coffee powder
- 250 ml milk, room temperature
- 250 ml whipping cream
- 60 gm sugar
- ⅛ tsp salt
- milk chocolate bar, shaved, for garnish
- 10 cherries, for garnish
The two layers formed themselves after leaving for 30 mins before chilling.
Method:
Measure out 2 tablespoons of milk from the recipe and mix with the gelatine powder. Let it sit until softened. Take out another 3 tablespoons of milk to combine with coffee powder. Set aside.
Use a sauce pan to heat the remaining milk, whipping cream, sugar and salt over medium heat until sugar dissolved. Stir in the gelatine. Make sure to dissolve it completely.
Remove from heat. Pour in the coffee mixture and stir to combine well. Drain through a fine sieve. Pour into the cups and jars. Let them sit for 30 minutes, or until two layers are formed. Chill in fridge for at least 3 hours. Serve with shaved milk chocolate on top with cherries.
Note：
If you don’t want two layers, you can transfer the panna cotta into the fridge once they cool down a bit.