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
- ¾ 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 – lift the ramekin from the plate. If this is too daring a maneuver, eat from the cup.