Vietnamese Coffee Panna Cotta

Name: Vietnamese Coffee Panna Cotta
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 600ml double cream; 100ml strong brewed Vietnamese coffee or espresso; 4 tbsp sweetened condensed milk; 1 tsp vanilla; 6g powdered gelatine (or 3 sheets); 2 tbsp cold water; caramel sauce to serve

Creamy Vietnamese coffee panna cotta with condensed milk and a caramel layer. Blooming the gelatine fully in cold water before it goes into the warm cream lets it dissolve smoothly and set evenly instead of leaving grainy specks.

Total time

15 min

Prep

15 min

Cook

0 min

Difficulty

easy

Cuisine

Vietnamese

vegetariangluten-free

Ingredients

600mldouble cream

100mlstrong brewed Vietnamese coffee or espresso

4 tbspsweetened condensed milk

1 tspvanilla

6gpowdered gelatine (or 3 sheets)

2 tbspcold water

caramel sauceto serve

Instructions

Bloom gelatine in cold water 5 minutes.

Warm cream, coffee and condensed milk until steaming.

Add vanilla.

Stir in bloomed gelatine until dissolved.

Pour into serving glasses.

Refrigerate 4 hours minimum until set.

Serve with caramel sauce.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

725

Protein

Fat

73.3g

Carbs

12.3g

Fiber

Sodium

59mg

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