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Mocha Panna Cotta

Occasionally I overestimate how much milk we'll use. This is a nice way to use up some of the extra.

What you need

  1. 2 c milk
  2. slightly over 1 oz agave syrup
  3. 1 Tablespoon cocoa powder
  4. 2 oz strong espresso
  5. Pinch ground vanilla powder
  6. Pinch kosher or sea salt
  7. 1 1/2 tsp powdered gelatin
  8. 3 Tablespoons (45ml) cold tap water

How to make it

  1. Sprinkle gelatin over water in a small bowl - let stand while the milk mixture heats
  2. Blend cocoa and agave together then add espresso and stir well
  3. Mix cocoa mixture with milk in a heavy saucepan over medium heat
  4. Heat until steam appears - don't boil
  5. When steam appears and tiny bubbles just begin to form around edge, remove pan from heat - the milk should be very warm to the touch but not burn
  6. Spoon in gelatin mixture and stir until gelatin is completely dissolved
  7. Ladle into custard cups (I get 5 dishes, but it depends on the size of your dishes)
  8. Cover with plastic and let stand a few minutes then chill for several hours before serving

I find these keep covered in the refrigerator for 3-4 days

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