Recipe
Playing around with the style of Food & Wine. Link to PDF with all the pretty formatting. Otherwise:
Coffee Maple Any-Milk Panna Cotta
This light and refreshing dessert balances robust coffee with soothing milk for year-round appeal.
By Robin Klevansky ½ Published on March 9, 2024
Tested by Klevansky Household Test Kitchen
PHOTO: ROBIN GIESE / FOOD STYLING BY ROBIN KLEVANSKY / PROP STYLING BY ROBIN GIESE
Active Time: 20 mins
Total Time: 2 hrs 20 mins
Yield: 4 servings
Though “panna cotta” means “cooked cream,” this milk-only variation is lighter, made with your preference of dairy or plant-based milk. Any will work, with slight changes to the flavor, creaminess, or sweetness. Part of the magic of layering the coffee on the bottom is that pouring the hot milk layer over the set coffee layer melts just enough of the coffee to flavor and color the milk.
Notes from the Klevansky Household Test Kitchen
This recipe is designed for a microwave. Alternatively, you can heat the coffee or milk on the stovetop over low-medium heat and then gently whisk in the gelatin-maple syrup mix. In either case, simply heat a little more if the gelatin hasn’t fully dissolved. A whisk helps the gelatin distribute fully, and a gentle rather than vigorous hand will prevent unappealing air bubbles from setting into the top of the layers.
A pinch of salt will further bring out the flavors but can be left out.
Grate chocolate by running a chocolate bar across a Microplane or similar grater over the finished dish.
Make Ahead
Un-garnished panna cotta can be covered and refrigerated for up to 2 days.
Ingredients
· 5 teaspoons powdered unflavored gelatin (2 envelopes), divided
· ½ cup maple syrup, divided
· 1 cup strong coffee
· 1 cup milk or plant-based milk of choice
· Kosher salt (optional)
· Whipped cream and grated chocolate, for garnish
Directions
Step 1
In a small bowl, sprinkle 2 1/2 teaspoons (1 envelope) of the gelatin over 1/4 cup of the maple syrup and let stand until gelatin is mostly transparent and softened, about 3 minutes. Use spoon or small whisk to break up and fully saturate gelatin, let sit another 5 minutes.
Step 2
Prepare coffee, then gently whisk maple syrup-gelatin mixture into hot coffee along with a pinch of salt until gelatin is dissolved. Pour into four glasses or ramekins and refrigerate until set, about an hour.
Step 3
In a small bowl, repeat gelatin-maple syrup mixture with the remaining 2 1/2 teaspoons (1 envelope) gelatin and 1/4 cup maple syrup.
Step 4
Heat milk in microwave until hot but not boiling, about 60 seconds, then gently whisk maple syrup-gelatin mixture into hot milk along with a pinch of salt until gelatin is dissolved. Pour over coffee layer and refrigerate until set, about an hour. Garnish with whipped cream and grated chocolate.
