So on this lazy Sunday morning I decided to sort some magazine clippings, as I find that relaxing, looking at what new recipes I want to try. I came across this recipe and I had all the ingredients in the house, so I thought I would try it.
It was super easy to make, and I loved it. Normally I drink coffee without sugar, so this to me is like eating a coffee with sugar. It is deliciously creamy, looks amazing and I love how it wobbles on the plate, just like a panna cotta. I served it with ice cream for my kids, to lighten the coffee flavour, but in all honesty it doesn't need it.
I tried decorating the plate with chocolate covered macadamia nuts, but I found it a distraction. So in all honesty, just serve it as is, as it doesn't need anything else. Today I will try it again, but this time with a little coffee flavoured liqueur instead of water, see if that makes it even better, I'll keep you posted. (I added Tia Maria today, it was fabulous, the flavour was amazing).
You can make them in 1 cup capacity ramekins, but I like them smaller so I use a 1/2 cup capacity plastic moulds. Or as you can see I found small glasses in different shapes and sizes and I serve it like that also, this way you don't need to take them out of their moulds.
This is a gluten free dessert, so it is great when you need a gluten free recipe.
So if you are looking for a coffee based dessert that truly tastes amazing, that is very quick to make, this ones for you.
3 teaspoons gelatine
2 1/4 cups milk
1 tablespoon instant coffee powder
1 tablespoon hot water or Tia Maria
1 x 300ml thick cream
3/4 cup caster sugar
Vanilla ice cream, to serve (optional)
Sprinkle gelatine over a 1/4 cup of milk in a small jug, stir to combine, stand for 5 minutes.
Dissolve coffee powder in hot water in a small bowl. Set aside until needed.
Combine remaining milk, cream and sugar in a medium sized saucepan, stir over a low-medium heat until the sugar is dissolved and the mixture is hot (do not allow to boil).
Remove the mixture from the heat, stir in the gelatine and coffee mixtures until well combined. Strain the mixture into a jug. Allow to cool for 30 minutes then pour into your prepared ramekins (or glasses), either six 1-cup capacity ramekins or eight 1/2-cup capacity plastic moulds. Refrigerate for 6 hours or overnight, until set.
Just before serving, turn coffee creams onto plates (sliding a knife up one side carefully allows an air pocket to form in the base which allows them to come out easily). Serve as is or with vanilla ice cream.
Pin it: https://au.pinterest.com/pin/399413060678898064/