"My panna cotta is very delicate, so it is best eaten from the molds, like crème brûlée or junket. If you prefer to unmold it, add an extra 1/2 teaspoon gelatin to make it firmer. Using a microwave oven to melt the gelatin makes this dessert a cinch." --Jacques Pépin
Recipe: Coffee Panna Cotta
- 2 teaspoons plain gelatin (from 1 envelope)
- 1/4 cup water
- 5 tablespoons sugar
- 1/2 cup hot espresso
- 1 1/2 cups half-and-half
- Cookies (optional)
- Moisten the gelatin with the water in a small bowl. Heat in a microwave oven for 30 seconds to dissolve.
- Mix the sugar with the espresso in a medium bowl until dissolved. Add the gelatin mixture and stir well with a rubber spatula, as the gelatin mixture tends to stick to the bottom of the bowl. Mix in the half-and-half.
- Pour into four espresso cups. Refrigerate. The panna cotta will take 1 to 2 hours to set.
- At serving time, set the molds on small plates and serve with cookies, if desired.
Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.