Cappuccino Panna Cotta – sugar free
 
Prep time
Cook time
Total time
 
A creamy coffee nightcap with the essence of amaretto! This Italian dessert is a light spoonful of soft pudding that instantly melts into an explosion of smooth flavored cream when it hits your tongue. A panna cotta is traditionally unmolded onto individual dessert plates for serving; however it can also be served in the ramekins or even wine glasses.
Ingredients
  • 1 cup strong coffee – I buy a Starbucks triple espresso and add enough coffee to bring to one cup
  • 2 ½ teaspoons Knox unflavored gelatin powder
  • ¾ cup Splenda granulated
  • Pinch salt
  • 3 cups milk or half & half
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
Instructions
  1. Pour the coffee into a medium saucepan, sprinkle the gelatin evenly over the top and allow it to bloom by absorbing the water, about five minutes. Place 8 custard cups – also called ramekins – on a tray and set aside. You can use any small glasses or dishes of equal size.
  2. Heat the coffee gelatin mixture over low heat, stirring constantly until the gelatin is completely melted, 1 to 2 minutes. Add the Splenda, vanilla extract, almond extract, and salt, stir until dissolved then slowly add the milk. Pour the mixture into a pitcher and evenly fill the ramekins. Refrigerate at least 2 hours and up to 2 days.
  3. To unmold, run the tip of a small paring knife between the custard and the side of the ramekin. Flip the ramekin upside down onto the serving dish, shake gently to unmold the panna cotta – lift the ramekin from the plate. If this is too daring a maneuver, eat from the cup.
Nutrition Information
Serving size: Serves 8

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