Coffee jelly pannacotta with whipped chocolate cream

Are you ready to wear your chef’s hat and create a dessert that blends fun with sophistication: the Coffee jelly pannacotta layered with whipped chocolate cream?

This delightful treat sounds exotic, but it’s surprisingly easy to make, combining the deep flavors of coffee with the silky texture of pannacotta and the rich indulgence of chocolate. Every spoonful will explore contrasting textures – the wobble of the jelly, the pannacotta’s creaminess, and the whipped cream’s fluffiness.

The fun part is creating the coffee jelly and placing it as a layer of bricks. The most important tip is to wait for the plain pannacotta layer to cool down completely before adding to the coffee. The warm pannacotta liquid will melt the delicate jelly if you rush. 

This dessert is a testament that simple ingredients and techniques can produce the most delightful and visually appealing treats. The juxtaposition of the bitter undertones of coffee with the sweetness of chocolate and the silky texture of pannacotta makes this dessert not just a treat for the palate but also a feast for the eyes.

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 4-5

Ingredients

• Brewed coffee 2 cup
• Gelatin powder 10 gms
• Sugar 4 tbsp (adjust based on preference)
• Heavy cream 400 ml
• Milk 100 ml
• Sugar 4 tbsp
• Gelatin powder 10 gms
• Vanilla extract
• Heavy whipping cream 200 ml
• Melted dark chocolate 80 gms
• Cocoa powder (for garnish) 2tbsp

Method

1. Add the gelatin, sugar to the brewed coffee, and sugar in a saucepan until the sugar dissolves.
2. Remove from heat and stir in the bloomed gelatin until fully dissolved.
3. Pour the mixture into individual glasses or a large dish and refrigerate for 3-4 hours or until set. In the same way, bloom the gelatin in cold water.
4. In a saucepan, combine the heavy cream, milk, and sugar. Heat until the sugar dissolves, but again, avoid boiling.
5. Remove from heat, whisk in the bloomed gelatin, and add vanilla extract. Once the coffee jelly sets cut it into even cubes and place it in individual glasses.
6. Once cool, pour the pannacotta mixture over it. Return to the refrigerator and allow to set for another 3-4 hours.
7. Combine heavy whipping cream with melted chocolate. Whip until stiff peaks form.
8. Once your pannacotta has set, layer or pipe the whipped chocolate cream on top, garnish with cocoa powder for an added crunch and visual appeal, and serve chilled.