Coffee Panna Cotta Without Gelatin

Coffee panna cotta is an easy no bake dessert for two. With Valentine's Day approaching, this is a lovely dessert to make! Moreover, this coffee panna cotta is set without gelatin, so it is suitable for vegetarians.

Coffee panna cotta was originally posted on our blog, and it is one of our favorite desserts! We love Italian dessert like tiramisu and panna cotta, you should try them too!

I think it is a great idea for a morning dessert - you can serve it for breakfast instead of coffee. And it is made with simple ingredients - espresso, heavy cream, agar agar, vanilla and sugar. On top of panna cotta is a coffee jelly that is also set with agar agar.

The decoration is up to you! We decided to decorate coffee panna cotta with whipped cream, crushed almond praline and mint leaves.

Why agar agar? It is a great vegetarian substitution to gelatin. Moreover, it is much stronger than gelatin and easier to use. You can remelt agar agar, without loosing it's properties!

Coffee panna cotta:
3 tbsp strong brewed coffee (espresso)
1 tsp vanilla essence
170 ml heavy cream / 5,7 oz or 0,7 cup
1 tsp Agar-Agar powder
1 tbsp sugar

Coffee jello:

135 g strong brewed coffee (espresso) / 3,5 oz
1/2 tsp agar agar
2 tsp demerara sugar or muscovado sugar

Decoration:

1/2 cup whipping cream
1 pack whipped cream stabilizer
1 tbsp powdered sugar
4 leaves mint

Praline:

1,5 cup almonds sliced
2 cups sugar
1 tbsp butter
1/2 cup water

Add cream, vanilla flavor, sugar, coffee in a small saucepan. Warm it a minute, whisking lightly.

Add agar agar and whisk lightly on a low heat for 2 minutes.

Pour panna cotta into glasses. Let them cool a little, then put in a fridge to set for half an hour.

Mix espresso with agar-agar and demerara or muscovado sugar for 2 minutes.

Let it cool for 4 minutes, then slowly pour the coffee layer on the panna cotta (make sure it is set on top)

Put it in fridge until sets completely (about half an hour).

Prepare a tray, lined with baking paper.

Cover sugar with water in a pan. Place a glass lid on top. Simmer on the low heat until the sugar becomes golden.

Then mix in butter.

Add sliced almonds, mix vigorously. Immediately pour everything on the baking paper. Flatten with a spatula, but don't touch it with your hands. It's really hot!

Let it set for half an hour.

Using mortar and pestle, crush praline to smaller pieces for decoration.

P.S. I've made two praline - one is darker, other is lighter.

Whip cream with sugar and stabilizer on high speed about 3-4 minutes until soft peaks.

Add a spoon of whipped cream to each panna cotta, sprinkle praline on top and decorate with mint leaves.

Enjoy delicious coffee desserts!