Coffee Panna Cotta
“My panna cotta is very delicate, so it is best eaten from the molds, like crème brûlée or junket. If you prefer to unmold it, add an extra 1/2 teaspoon gelatin to make it firmer. Using a microwave oven to melt the gelatin makes this dessert a cinch.” —Jacques Pépin
- 2 teaspoons plain gelatin (from 1 envelope)
- 1/4 cup water
- 5 tablespoons sugar
- 1/2 cup hot espresso
- 1 1/2 cups half-and-half
- Cookies (optional)
Adapted from Jacquespepin.com
Moisten the gelatin with the water in a small bowl. 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 four espresso cups. Refrigerate. The panna cotta will take 1 to 2 hours to set.
At serving time, set the molds on small plates and serve with cookies, if desired.