Coffee Panna Cotta
|2 ¼||cups heavy cream|
|1/4||cup + 3 tablespoons Sugar In The Raw®|
|1/4||cup finely ground coffee (from freshly roasted coffee beans)|
|1 ½||teaspoons powdered gelatin|
|1 ½||teaspoons pure vanilla extract|
|Chocolate covered espresso beans, for garnish (optional)|
|6||small decorative dessert or custard cups|
In a 4-cup microwave-safe measure or small saucepan, stir together the cream, sugar and coffee. Sprinkle gelatin on top and allow to sit for 3 to 5 minutes.
Stir in gelatin and microwave at high for 5 to 6 minutes, stirring every minute, until bubbles form around edge. Remove from microwave and stir once.
Pour liquid through fine strainer or strainer lined with cheesecloth to filter out coffee grounds. Stir in vanilla and pour into serving cups. Cover tightly and chill until set, at least 2 hours and up to 24 hours. Texture will be like custard. Garnish with espresso beans, if desired.
In small saucepan, stir together the cream, sugar and coffee. Sprinkle gelatin on top and allow to sit for at least 3 minutes. Stir in gelatin and heat over medium heat for about 3 minutes, stirring constantly, until bubbles form around edge. Pour liquid through fine strainer or strainer lined with cheesecloth. Proceed as above.
Per Serving: 210 calories, 17 g fat (10 g saturated fat), 16 g carbohydrate, <1 g protein, 0 g dietary fiber, 15 mg sodium.