Description
This cool, creamy dessert can be made in advance and barely requires any cooking. It has a lightly sweet coffee flavor and is perfect for a warm summer evening. Serve with some cookies on the side (store-bought is fine).
Ingredients
2 teaspoons plain powdered gelatin (like Knox)
¼ cup water
5 tablespoons sugar
½ cup hot espresso
1½ cups half and half
Whipped cream and chocolate covered espresso beans, for garnish (optional)
Cookies, for serving (optional)
Instructions
In a small, microwave-safe bowl, mix the gelatin in the water. Heat in a microwave oven for 30 seconds to dissolve.
Mix the sugar with the espresso in a medium bowl until dissolved. Add the gelatin mixture and stir well with a rubber spatula, as the gelatin mixture tends to stick to the bottom of the bowl. Mix in the half-and-half.
Pour into serving cups. Refrigerate. The panna cotta will take 1 to 2 hours to set.
At serving time, top the panna cotta with a little whipped cream and a chocolate covered coffee bean. Set the cups on small plates and serve with cookies, if desired.
Notes
This is a soft panna cotta and is not meant to be unmolded. Select pretty 4-6 ounce vessels for serving. However, if you prefer to present them unmolded, add ½ teaspoon more gelatin to the recipe.
- Prep Time: 15 minutes
- Inactive Time: 2 hours
- Cook Time: 1 minute
- Category: Dessert
- Cuisine: Italian
Nutrition
- Calories: 185.99
- Sugar: 18.72 g.
- Sodium: 64.3 mg.
- Fat: 10.54 g.
- Saturated Fat: 6.41 g.
- Carbohydrates: 19.33 g.
- Fiber: 0
- Protein: 4.58 g.
- Cholesterol: 31.76 mg.
Keywords: espresso, half and half