Cappuccino Panna Cotta – sugar free
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.
- 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
- 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.
- 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.
- 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.
Serving size: Serves 8