Vietnamese Coconut Coffee Panna Cotta
Indulge in the rich and exotic flavors of Vietnam with our "Vietnamese Coconut Coffee Panna Cotta." This silky-smooth dessert is a marriage of creamy coconut milk and robust Vietnamese coffee, creating a decadent treat that beautifully balances sweetness and a hint of bitterness. Topped with a drizzle of condensed milk and a sprinkle of crushed coffee beans, each spoonful is a journey to the bustling streets of Hanoi.
- 2 cups coconut milk
- 1 cup strong Vietnamese coffee (cooled)
- 1/2 cup sugar
- 1 tablespoon gelatin
- 2 tablespoons water
- Sweetened condensed milk (for drizzling)
- Whipped cream
- Crushed coffee beans
- Shredded coconut
- 1. Bloom Gelatin:
In a small bowl, mix gelatin with water and let it bloom for 5 minutes.
- 2. Prepare Coconut Coffee Mixture:
In a saucepan, heat coconut milk, sugar, and Vietnamese coffee until it almost simmers. Remove from heat.
- 3. Dissolve Gelatin:
Add bloomed gelatin to the hot coconut coffee mixture and stir until completely dissolved.
- 4. Pour into Molds:
Pour the mixture into individual molds or glasses.
- 5. Chill:
Refrigerate for at least 4 hours or until set.
- 6. Serve:
Drizzle sweetened condensed milk over the panna cotta, top with whipped cream, crushed coffee beans, and shredded coconut.