Vietnamese Coffee Panna Cotta
Yields: 6 Servings
 
Ingredients
  • 2½ cups whole milk, divided
  • 1 cup sweetened condensed milk
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 (0.25-ounce) envelope unflavored gelatin
  • ¼ cup instant espresso powder
  • 1 tablespoon unsweetened cocoa powder
  • Garnish: chocolate shavings
Instructions
  1. In a small saucepan, bring ½ cup milk, condensed milk, cream, vanilla, and salt to a boil over medium heat. Remove from heat; cover and let stand for 30 minutes.
  2. In a large bowl, place ½ cup milk; sprinkle with gelatin (do not stir); let stand for 10 minutes.
  3. Return warm milk mixture to a low boil over medium-high heat, stirring constantly. Add to gelatin mixture, stirring until gelatin is dissolved. Stir in remaining 1½ cups milk. Strain mixture through a fine-mesh sieve. Reserve 1 cup milk mixture; cover and refrigerate for up to 2 hours. To remaining mixture, whisk in espresso powder and cocoa.
  4. Pour about ½ cup espresso mixture into each of 6 (6- to 8-ounce) glass jars. Refrigerate for 2 hours.
  5. Divide reserved 1 cup milk mixture among jars (about 3½ tablespoons each). Cover with plastic wrap, and refrigerate overnight. Garnish with chocolate shavings, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/vietnamese-coffee-panna-cotta/