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.
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.
The mixture needs to be cool before you place them in the ramekins or your coffee creams will separate, as in the photo below. This will not affect the flavour or texture, but if cool it doesn't happen. Also give it a stir before you pour it in.
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.
2 1/4 cups milk
3 teaspoons gelatine powder
1 x 300ml thick cream
3/4 cup caster sugar
1 tablespoon instant coffee powder
1 tablespoon Tia Maria
Vanilla ice cream, to serve (optional)
Add milk to a medium sized saucepan. Sprinkle over the gelatine and allow to bloom for 3 minutes.
Add the cream, sugar and coffee, stir over a low-medium heat until the sugar and gelatine have dissolved and the mixture is hot (do not allow to boil).
Remove the mixture from the heat, stir in the Tia Maria. Pour 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), or serve them in glasses. Serve as is or with vanilla ice cream.
Pin it: www.pinterest.com.au/pin/399413060703098262/