Description
This silky and indulgent panna cotta captures the bold, rich flavors of Vietnamese coffee, making it the perfect dessert for coffee lovers.
Ingredients
Scale
- 1 cup (240 ml) strong brewed Vietnamese coffee
- 1 ½ teaspoons (7 grams) unflavored gelatin powder
- 2 tablespoons (30 ml) cold water
- 2 cups (480 ml) heavy cream
- ¼ cup (60 ml) sweetened condensed milk
- 1 teaspoon (5 ml) vanilla extract
- Sugar (optional, to taste)
Instructions
- Brew 1 cup (240 ml) of strong Vietnamese coffee using a phin filter or your preferred method. Let it cool slightly.
- In a small bowl, sprinkle 1 ½ teaspoons (7 grams) of unflavored gelatin over 2 tablespoons (30 ml) of cold water. Let it sit for 5-10 minutes to bloom.
- In a saucepan, combine 2 cups (480 ml) of heavy cream, ¼ cup (60 ml) of sweetened condensed milk, and 1 teaspoon (5 ml) of vanilla extract. Heat gently over medium-low heat, stirring frequently, until the mixture is warm but not boiling.
- Remove the cream mixture from heat and whisk in the bloomed gelatin until fully dissolved.
- Stir in the brewed coffee until well combined. Taste the mixture and add sugar if desired.
- Carefully pour the mixture into ramekins or serving glasses. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
- Once set, unmold the panna cotta onto plates or serve directly in the glasses. Drizzle with extra condensed milk or caramel sauce for garnish.
Notes
For best results, refrigerate the panna cotta overnight for a firmer texture. To unmold easily, dip the ramekin in warm water for a few seconds and run a knife around the edges before flipping onto a plate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 ramekin
- Calories: 250300
- Sugar: 20
- Fat: 15
- Protein: 5
Keywords: Vietnamese coffee, panna cotta, coffee dessert, easy dessert, creamy dessert