1/2cup(120 ml) strong brewed coffee(or 1 tablespoon coffee granules/powder dissolved in 1/2 cup water)
1/4cup(50g) granulated sugar
1teaspoonpure vanilla extract
1/2cup(120 ml) brewed coffee (or 1 teaspoon coffee granules/powder dissolved in 1/2 cup water)
1tablespoonKahlua or another coffee liqueur, optional but so good!
Place water in a small bowl and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.
Meanwhile, in a medium saucepan, heat heavy cream, milk, coffee, sugar, and vanilla on medium heat and bring just to a boil until sugar dissolves. Remove from heat. Stir in gelatin and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
Pour cream into 4-6 individual serving dishes. Refrigerate for at least 4 hours, or until completely set.
To make the syrup: in a small saucepan, heat coffee and sugar on medium heat and bring just to a boil until sugar dissolves. Remove from heat. Add Kahlua and mix until combined. Transfer to a small bowl and place in the fridge until serving.
Just before serving add 1-2 tablespoons of the syrup on top of the panna cotta and serve.
Panna cotta can be covered with plastic wrap and refrigerated for up to 3 days.