Cafe Au Lait Panna Cotta

Coffee Panna Cotta made with coffee from Northbound Coffee Roasters. This recipe
is easy to make, don't let using gelatin scare you off from making it. Gelatin
is easy to use, see the recipe.

Servings: 6 servings

Author:

Prep Time:
15 minutes

Cook Time:
10 minutes

Chilling Time:
12 hours

Course:

Dessert

Cuisine:

Italian

Keywords:

dessert easy Coffee panna cotta Irish Cream cafe au lait

🧂 Ingredients

1 cup Milk

2% or Whole
2 cups Heavy Whipping Cream
1 tbsp Gelatin Powder
½ cup Strong Brewed Coffee

Or espresso
⅓ cup Granulated Sugar
½ tsp Vanilla Extract
Pinch Kosher Salt
Do not add the Coffee to the Panna Cotta Substitute –
½ cup Irish Cream

Instructions

1 Brew a strong brew of coffee. You only need a half cup so brew accordingly.

(Alternatively you can use espresso or ½ cup of hot water and 1 tbsp instant
espresso powder.)
2 Pour the 1 cup of milk into a sauce pot. Heat the milk until it is warm to the
touch. About 3-4 minutes.

Remove from the heat to avoid overheating the mixture.
3 Add the gelatin powder and using a whisk mix to combine. Ensure there are not
any clumps of gelatin remaining. Let sit to allow gelatin to dissolve.
4 In a second sauce pot, combine the heavy whipping cream, sugar and coffee.

Heat the mixture over a medium heat until the cream begins to form bubbles
around the edge. Do not bring to a boil.
5 Remove the cream mixture from the heat and stir in the vanilla and salt.
6 Using a whisk, whisk the cream mixture as you pour in the heated milk/gelatin.

Mix well to combine.
7 Ladle 5 oz of the panna cotta mixture into small tea cups, ramekins, clear glass
cups or other decorative/festive containers. Smaller containers will look more
full.
8 Refrigerate a minimum 4-6 hours to overnight. This will ensure the mix is fully
set.

Enjoy!
9 Do not add the Coffee to the Panna Cotta Substitute ½ cup of Irish Cream to the
Panna Cotta mix.

Yum!