Coffee Panna Cotta without gelatin - Coffee Desserts
This coffee panna cotta or espresso panna cotta is a creamy dessert with a strong coffee flavor and vanilla notes. Easy no bake coffee dessert!
cold, easy, individual serving, no bake, romantic dessert, Valentines
Coffee panna cotta:
strong brewed coffee
/ 5,7 oz or 0,7 cup
strong brewed coffee (espresso)
/ 3,5 oz
or muscovado sugar
whipped cream stabilizer
Place cream, coffee, sugar and vanilla essence in a saucepan. Warm it a minute, whisking lightly.
Add agar agar and whisk lightly on a low heat for 2 minutes.
Pour cream and coffee mixture into prepared glasses. Let them cool on the countertop, then put in a fridge for half an hour.
Heat espresso with agar-agar and demerara or muscovado sugar for 2 minutes. Let it cool for 4 minutes.
Slowly pour the coffee layer on the panna cotta (make sure it is set on top). and leave it in fridge until sets completely (about half an hour more).
Prepare a tray, lined with baking paper.
Put sugar and water in a pan, covered with a glass lid. Simmer on the low heat until the sugar caramelizes and is golden.*
Add butter and combine with a spatula.
Add sliced almonds, mix vigorously and immediately pour it on the baking paper. Flatten with a spatula. Let it cool and set for half an hour.
Whip cream with sugar and stabilizer on high speed about 3-4 minutes until soft peaks.
Using mortar and pestle, crush praline to smaller pieces.
Add a spoon of whipped cream to each panna cotta, sprinkle praline on top and decorate with mint leaves.
*I've made 2 praline from these ingredients - 1 is darker, other one lighter.
Panna cotta lasts up to 4 days in the fridge.
© Cooking Journey Blog 2021