Cappucinno Custard

By LadyJ1114

Ingredients

• This Italian dessert is a light spoonful of soft pudding that instantly melts into an explosion of smooth flavored cream when it hits your tongue.
• A panna cotta is traditionally unmolded onto individual dessert plates for serving; however it can also be served in the ramekins or even wine glasses.
• 1 cup strong coffee – I buy a Starbucks triple espresso and add enough coffee to bring to one cup
• 2 1/2 teaspoons Knox unflavored gelatin powder
• 3/4 cup Splenda granulated
• Pinch salt
• 3 cups half & half or you can use 2% milk - you need a little fat for richness
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Preparation

Step 1

Pour the coffee into a medium saucepan, sprinkle the gelatin evenly over the top and allow it to bloom by absorbing the water, about five minutes. Place 8 custard cups – also called ramekins – on a tray and set aside.

Heat the coffee gelatin mixture over high heat, stirring constantly until the gelatin is completely dissolved, about 1 to 2 minutes. Move off the heat, add the Splenda, vanilla extract, almond extract, and salt, stir until dissolved then slowly stir in the half & half. Pour the mixture into a pitcher and divide evenly into the ramekins. Refrigerate until just chilled, at least 4 hours and up to 3 days.

To unmold, run the tip of a small paring knife between the custard and the side of the ramekin. Flip the ramekin upside down onto the serving dish, shake gently to unmold the panna cotta – lift the ramekin from the plate.