Chocolate and coffee panna cotta

I’m still playing around with easy but drop-dead gorgeous desserts I can make over the holidays. I made this while my younger daughter Alex, home from school with a bad cold, hovered impatiently waiting for the gelatin to set. I told her to take a hot shower and the panna cotta would be ready by the time she was done. That’s how fast this thing takes to prepare. And it doesn’t take much longer for it to set. Patience is recommended, however, as the panna cotta is best served after chilling in the fridge for at least 30 minutes.

casaveneracion.com Chocolate and coffee panna cotta

This recipe makes four servings.

Ingredients

  • 1 90-g. pack of almond flavored gelatin
    1 90-g. pack of unflavored (but not unsweetened) clear gelatin
    1-1/2 tbsps. of good quality instant coffee (I used Nescafe Gold)
    2 oz. of good quality baking chocolate (I used Van Houten)
    400 ml. of milk mixed with 400 ml. of cream

Instructions

  1. Pour the contents of both packets of gelatin into a bowl. Stir. Divide the mixture into three equal portions. Each portion will be about 1/4 cup minus a tablespoonful.Divide the milk-cream mixture into three portions as well.

    In a small pan, mix together one portion of gelatin, the coffee and one portion of the milk-cream mixture. Cook over medium heat, stirring, until the gelatin and coffee are completely dissolved without allowing the mixture to boil.

    casaveneracion.com Chocolate and coffee panna cotta

    Pour the coffee panna cotta into one-cup molds. Allow to set, about five minutes.

    casaveneracion.com Chocolate and coffee panna cotta

    Next, take another portion of gelatin and, in a pan, mix it with a second portion of the milk-cream mixture. Add the chocolate which I recommend that you chop or cut into small pieces. Cook over medium heat, stirring, until the chocolate is melted and the gelatin is dissolved. Do not allow the mixture to boil.

    casaveneracion.com Chocolate and coffee panna cotta

    Pour the chocolate panna cotta on top of the coffee panna cotta and allow to set for another five minutes.

    casaveneracion.com Chocolate and coffee panna cotta

    Finally, cook the last remaining portion of gelatin in the last portion of the milk-cream mixture, stirring until the gelatin is dissolved, and without allowing the mixture to boil. Pour over the chocolate panna cotta and allow to set. I recommend chilling.

    casaveneracion.com Chocolate and coffee panna cotta

    To serve, you can top the panna cotta with whipped cream or a scoop of ice cream. Or, drizzle caramel syrup over the panna cotta, sprinkle with grated or shaved chocolate and enjoy.

Cooking time (duration):30 minutes

Number of servings (yield): 4

Comments

  1. says

    that reminds me so much of my childhood in manila! i’m feelin’ a little nostalgic!

    p.s. this is my first time visiting your site via PC. normally i view your site through my iPhone, and let me just say that the iPhone version doesn’t do your site justice. beautiful layout & photographs!

    • Angel says

      @boogie, scroll down and turn the ‘mobile theme’ off at the bottom of the web page. Homecooking rocks in iphone :)

  2. Mommy Lala says

    Yummmmy! A variation to our usual black sambo at home (similar without the coffee layer) Will definitely give this a try. Looks like a light dessert to have after a dinner invovling grilled bulalo… thank you thank you. keep ’em coming please :)

  3. noes says

    That looks good! Btw, I tried your fish nuggets, my family loves it. Thank you so much for sharing the recipes. Your my savior when it comes to cooking, hehe.