A creamy coffee nightcap with the essence of vanilla and almond!

This Italian dessert is a light spoonful of soft gelled pudding that instantly melts into an explosion of smooth 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. These are little glass yogurt jars I saved from a brand I picked up at Whole Foods. They are perfect for these cold summer puddings.


  • 1 cup strong coffee
  • 2 teaspoons Knox unflavored gelatin powder - measure from a single envelope
  • 3/4 cup Splenda granulated
  • Pinch of salt
  • 1/4 teaspoon almond extract
  • 2 cups milk or unsweetened coconut milk


  • 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 6 custard cups, also called ramekins, on a tray and set aside. You can use any small glasses or dishes of equal size.
  • Gently warm the coffee gelatin mixture over low heat, stirring constantly until the gelatin is completely melted, 1 to 2 minutes.
  • Add the Splenda, salt, almond extract: stir until dissolved then slowly add the milk.
  • Pour into 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 ñ lift the ramekin from the plate. If this is too daring a maneuver, eat from the cup.

August 15, 2019
Bariatric Recipes Advice, Rants & Support Podcast: Real Talk