Ingredients
Method
- Sprinkle gelatin over 1/4 cup cold water in a small bowl. Let rest 5 minutes until firm and jelly-like.
- In a saucepan, combine milk, sugar, vanilla, and salt. Heat over medium, stirring until sugar dissolves. Remove from heat immediately.
- Add bloomed gelatin to the warm milk mixture, whisk until fully dissolved.
- Stir in espresso until combined.
- Chill the mixture in the refrigerator for 15 minutes, then fold in heavy cream gently for soft peaks.
- Pour into ramekins or serving dishes. Chill for 4 hours until firm.
- Unmold onto serving plates and garnish with coffee dust, chocolate shavings, or berries.
Notes
Adjust sweetness with honey or maple syrup if avoiding cane sugar.
Substitute heavy cream with oat milk for a vegan option.
Let the panna cotta stand at room temperature for 10 minutes before unmolding for easier serving.
Store leftovers in the refrigerator for up to 48 hours.
Substitute heavy cream with oat milk for a vegan option.
Let the panna cotta stand at room temperature for 10 minutes before unmolding for easier serving.
Store leftovers in the refrigerator for up to 48 hours.