I’m definitely a fan of coffee in desserts. Okay, let’s face it: I’m really just a fan of coffee. I love using it in unexpected places – in rub mixes for meat, for example. I’ve used it before in brownies. I love it in ice cream, and lately, I’m really digging starting my morning commute with a jar of cold brew coffee. I figured I’d go ahead and continue with my coffee routine, and make this unbelievably easy dessert with a coffee flair – panna cotta.
Panna cotta is one of those desserts that are excellent for dinner parties. They’re make-ahead, and really only take a few minutes to prepare. Then, they keep in the fridge until ready to serve, and you can whip them out, add any finishing touches you desire, and you’re ready to go. I don’t know about you, but that’s the way I like to do things. I’m not very good at playing hostess and putting together something complicated in the kitchen at the same time. I have to concentrate in the kitchen. So when I have guests, I try my hardest to plan my meals so that I can do as much preparation as possible before they arrive, making things easy for me while I’m hosting.
Anyway, back to this panna cotta. It’s creamy. It’s not overly sweet. In fact, it’s a perfect treat after a late summer dinner – creamy and cool. The coffee flavor is definitely there, but it’s not overly strong. In contrast to many of my favorite foods, this isn’t one of those in-your-face flavor punches. It’s gentle, a little rich, somewhat subtle, but especially satisfying.
You can certainly serve this with garnishment – some shaved chocolate or a chocolate or vanilla sauce. I preferred to keep things simple for the time being, and served mine unadorned.
Coffee Panna Cotta (gluten-free, dairy-free, grain-free, refined sugar-free)
2 T + 1/2 c strong brewed coffee, cooled
1 1/2 t unflavored gelatin
1/4 c coconut palm sugar
1 1/2 c full-fat canned coconut milk
Pinch of salt
4 panna cotta molds, bowls, or dessert dishes
Pour the 2 tablespoons of coffee into a bowl and sprinkle over the gelatin. Let stand until softened.
Pour the remaining coffee into a small saucepan along with the coconut palm sugar, coconut milk, and salt. Stir until dissolved, and place over a medium heat. Allow to warm until just before it comes to a boil (when there are bubbles just starting around the edges). Remove pan from heat.
Scrape all of the softened gelatin into the pan and whisk until it has fully dissolved.
Divide the mixture equally among the 4 molds or dessert dishes. (You may wish to first pour the mixture into a pitcher or measuring cup for ease of pouring.) Place in the refrigerator for at least 4 hours or until set. Allow to sit out at room temperature around 30 minutes before serving.