Coffee Panna Cotta with Cocoa Sauce
A delightful dessert combining creamy panna cotta with rich coffee flavor, topped with warm cocoa sauce, perfect for coffee lovers.
Ingredients
For the panna cotta
- 2 cups heavy cream
- 1/2 cup milk
- 1/2 cup granulated sugar
- 2 teaspoons coffee grounds or 1 tablespoon espresso Can substitute with instant coffee or espresso powder.
- 1 packet unflavored gelatin (about 2 1/4 teaspoons)
- 1/4 cup cold water
For the cocoa sauce
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/2 cup water
Instructions
Preparation of Panna Cotta
- In a saucepan, combine the heavy cream, milk, and sugar over medium heat. Stir until the sugar dissolves.
- Add the coffee grounds and let them steep for about 10 minutes.
- In a small bowl, sprinkle gelatin over cold water and let it stand for 5 minutes.
- Add the gelatin mixture to the warm cream mixture and stir until dissolved.
- Strain the mixture into serving cups or molds to remove the coffee grounds.
- Refrigerate for at least 4 hours until set.
Preparation of Cocoa Sauce
- For the cocoa sauce, combine cocoa powder, sugar, and water in a saucepan over medium heat. Stir until smooth and heated through.
Serving
- Serve the panna cotta chilled, topped with warm cocoa sauce.
- Optionally, add chocolate shavings or a dollop of whipped cream for extra flair.
Notes
You can store any leftover panna cotta in the refrigerator covered with plastic wrap for about 3 days. The cocoa sauce can be stored in an airtight container for up to a week. For added flavors, try infusing the cream with vanilla or caramel.