What was your favourite foodie find or recipe discovery of 2020? There sure were a lot of foodie trends this year, especially banana bread and sourdough, as a lot of people had more time to cook, bake or experiment in the kitchen. I thought long about what would be my final recipe for the year and came up with this one.
Since my favourite discovery this year was for a drink, Dalgona Coffee, I thought I’d use that as an inspirations to make a super yummy dessert. The result, Dalgona Coffee Panna Cotta. This one has a slight boozy twist with the inclusion of Kahlua in the whipped coffee, but that is definitely optional. It’s delicious even without and is the perfect coffee lover’s dessert.
I love how the smooth and creamy Panna Cotta balances out the super strong coffee hit of the fluffy foam on top. Absolutely delicious and the perfect recipe for me to end the year off with.
Dalgona Coffee Panna Cotta
- 2 Gelatine leaves
- 2 Cups Fresh Cream (500ml)
- ⅓ Cup Castor Sugar (60g)
- 1 tsp Vanilla Extract / paste or seeds
- 2 Tbsp Espresso style instant ground coffee
- 2 Tbsp Castor Sugar I prefer castor as it dissolves easier in cold drinks
- 2 Tbsp Water* Increase to 4 tablespoons if not using Kahlua
- 2 Tbsp Kahlua Coffee Liqueur Optional
- Submerge the gelatine leaves in a bowl of cold water to soften for around 5 – 10 minutes while you prepare the cream mixture. Set aside close to the stove to have it at hand when needed
- Place the cream, sugar and vanilla in a medium saucepan and heat until small bubbles start to form around the edges (stirring occasionally)
- Remove from the heat just before the cream starts to boil, then work quickly and with your one hand, remove the gelatine from the bowl, squeezing out extra liquid and add to the hot cream, whisking immediately to help it dissolve
- Pour the mixture into a jug for ease of pouring into your cups or ramekins
- If you suspect there might be lumps, especially if you have used powdered gelatine, you can pour the mixture through a sieve into a jug
- Pour into small ramekins, or as I prefer for this recipe, espresso cups. As the coffee is quite strong I suggest keeping the portions quite small. The cups are perfect for this. Fill them at least ⅔ full of Panna Cotta to balance out the strong coffee
- Let cool slightly then refrigerate for at least 2-4 hours, or until completely set