A gorgeous dessert, this vanilla latte panna cotta is as easy as 1-2-3.
2 packets of unflavored gelatin
6 tbs cold water
2 cups whole milk
2 cups heavy cream
1/4 cup Splenda sugar blend or 1/2 cup of sugar
2 tsp espresso powder
2 tsp pure vanilla extract
How I Made It:
Combine the cold water and gelatin in a small bowl and set aside.
In a heavy bottom saucepan, heat the milk and cream over medium heat, whisking to prevent it from scorching. When the milk mixture is hot, whisk the sugar in until dissolved. You don’t want to boil the mixture, just get it nice and hot. When the sugar is dissolved, remove the milk from the heat. Whisk the espresso powder and vanilla into the mixture. Add the gelatin (it should be semi-solid now) and whisk until dissolved.
Transfer the custard to fun serving dishes (coffee or tea cups, small wine glasses, glass dessert dishes). Refrigerate for at least 3 hours before serving.
Traditional advice is to cover the liquid custard with a piece of cling wrap directly on the surface to prevent a skin from forming. That works, but it’s a pain sometimes if the mouth of your dish is narrow. This time, I covered half the dishes and left half uncovered. Shockingly, I didn’t get a skin on the uncovered ones. I don’t know if it’s just this recipe, or if the cling wrap step is truly unnecessary.
How It Turned Out:
Amazing! Creamy and smooth, the panna cotta set beautifully. The primary taste is a rich vanilla, with a second layer of espresso. This was a wonderful way to end a special dinner with friends.