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Vietnamese Coffee Panna Cotta
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
1
Bloom gelatine in cold water 5 minutes.
2
Warm cream, coffee and condensed milk until steaming.
3
Add vanilla.
4
Stir in bloomed gelatine until dissolved.
5
Pour into serving glasses.
6
Refrigerate 4 hours minimum until set.
7
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
4g
Fat
73.3g
Carbs
12.3g
Fiber
0g
Sodium
59mg
Reviews
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★★★★★
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