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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
- 2 c milk
- slightly over 1 oz agave syrup
- 1 Tablespoon cocoa powder
- 2 oz strong espresso
- Pinch ground vanilla powder
- Pinch kosher or sea salt
- 1 1/2 tsp powdered gelatin
- 3 Tablespoons (45ml) cold tap water
How to make it
- Sprinkle gelatin over water in a small bowl - let stand while the milk mixture heats
- Blend cocoa and agave together then add espresso and stir well
- Mix cocoa mixture with milk in a heavy saucepan over medium heat
- Heat until steam appears - don't boil
- 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
- Spoon in gelatin mixture and stir until gelatin is completely dissolved
- Ladle into custard cups (I get 5 dishes, but it depends on the size of your dishes)
- 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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