Coffee Panna Cotta with Chocolate Sauce | GF

Coffee Panna Cotta with Chocolate Sauce | GF

Vegan coffee panna cotta made with agar powder, and served with a smooth dark chocolate sauce.

Simple Syrup is just for the look

So it’s up to you if you want to make it or not! I only did it so that I can stick some instant coffee granules inside of the glass, to create a cool effect when pouring the panna cotta in. Of course, if you’re serving your panna cotta in an opaque dish, you can skip this step.

Simple syrup is very easy and quick to make : bring the sugar and the water to a boil in a small pot, until the sugar is dissolved. You’re done!

Allow to cool down before brushing lightly the bottom half part of the glasses. Sprinkle about half a teaspoon of instant coffee granules in each glass.

Coffee Panna Cotta

Because the milk has to be infused with coffee, and the panna cotta takes about three to four hours to set, this dessert has to be prepared ahead of time.

Coffee-infused milk : in a pot, bring the milk to a boil, remove from the stove, and infuse the coffee beans for about thirty minutes, with the lid on. Discard the coffee beans.

For the panna cotta, make sure that the milk is at room temperature before mixing in the brown sugar and the agar powder. Let sit for about five minutes.

Bring to a boil slowly – on a low to medium heat – and simmer for five minutes, stirring occasionally. Pour in glasses – about half a cup each – and allow to cool down before storing in the fridge for a few hours, until set.

Vegan coffee panna cotta in a glass.

I used unsweetened oat milk, which I think is one of the best options with coffee. If using sweetened plant-based milk, don’t add any sugar to the panna cotta.

Agar-agar is a vegetarian gelatin substitute derived from seaweed. You can either buy it in flakes, bars, strands, and powder, the last one being the easiest to work with, as it dissolves faster.

To infuse the milk, I like to use my favorite coffee beans, but you can also skip this step by using instant coffee.

Dark Chocolate Sauce

The chocolate sauce brings a sweet, velvety touch to the panna cotta. It’s best to prepare it a few hours before serving, so that it thickens. But if you like hot and cold desserts, it is also fine to make it last minute.

Bring the coffee creamer and the milk to a boil, remove the pot from the stove, and mix in the chocolate chips – with a whisk or a hand blender – until the chocolate is completely melted and well incorporated.

For this recipe, I used an almond coffee creamer – which contains cane sugar – and semi-sweet dark chocolate chips. If you prefer desserts that are not too sweet, I recommend using unsweetened dark chocolate chips.

Spoon of vegan coffee panna cotta with the glass on the bottom.

How to serve and store panna cotta

Panna cotta can be served in a glass or a ramekin, or unmolded on a plate.

Coffee panna cotta can be eaten by itself, or with other kind of sauces, such as a caramel, or a pear and vanilla coulis for example.

You can make it the day before, and keep it in the fridge for a day or two.

Other gluten free and vegan sweet recipes

Pear & Almond “Bourdaloue” Tart

Almond Pulp Chocolate Chip Cookies

Coconut Lime Rice Pudding

Eggless Meringue Kisses

Coffee panna cotta with chocolate sauce

Coffee Panna Cotta with Chocolate Sauce | GF, Vegan

Agar coffee panna cotta drizzled with a dark chocolate sauce.
This recipe makes about three cups of panna cotta.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine Italian
Servings 6 people
Calories 237 kcal

Ingredients
  

Panna Cotta

  • cup coffee beans (45 g)
  • 3 ½ cup + 2 tbsp oat milk (900 ml)
  • 1 tsp agar powder
  • ½ packed cup brown sugar (90 g)

Simple Syrup (optional)

  • 3 ½ tbsp granulated sugar (50 g)
  • 3 ½ tbsp water (50 ml)
  • 3 tsp instant coffee granules

Chocolate Sauce

  • cup coffee creamer (100 ml)
  • 3 ½ tbsp oat milk (50 ml)
  • cup semi-sweet dark chocolate chips (75 g)
  • pinch salt

Instructions
 

  • Coffee-infused milk (for the panna cotta) : in a pot, bring the milk to a boil, remove from the stove, and mix in the coffee beans. Cover with a lid, and let sit for about 30 minutes. Discard the coffee beans, and allow the milk to cool down to room temperature.
  • Prepare the simple syrup : in a small pot, bring the water and the sugar to a boil, until the sugar is dissolved. Allow to cool down.
  • Make the chocolate sauce : bring the coffee creamer and the milk to a boil in a pot, remove from the stove, and mix in the chocolate chips – with a whisk or hand blender – until the chocolate is completely melted and well incorporated.
    Store in an airtight container in the fridge.
  • Once the simple syrup has cooled down, use it to brush lightly the bottom half part of the glasses. Sprinkle about half a teaspoon of instant coffee granules in each glass.
  • Once the milk for the panna cotta has cooled down, mix in the brown sugar and the agar powder, with a whisk. Let sit for about five minutes.
    Bring to a boil on a low to medium heat, and simmer for five minutes, stirring occasionally. Pour in glasses, and allow to cool down before storing in the fridge for a few hours, until set.
  • Right before serving, drizzle with a bit of chocolate sauce.
  • Panna cotta can be made the day before, and stored in the fridge for a couple of days.

Notes

  • I used unsweetened oat milk, which I think is one of the best options with coffee. If using sweetened plant-based milk, don’t add any sugar to the panna cotta.
  • Agar-agar is a vegetarian gelatin substitute derived from seaweed. You can either buy it in flakes, bars, strands, and powder, the last one being the easiest to work with, as it dissolves faster.
  • I like to infuse milk with my favorite coffee beans, but you can also skip this step by using instant coffee.
  • For the dark chocolate sauce, I used an almond coffee creamer – which contains cane sugar – and semi-sweet dark chocolate chips. If you prefer desserts that are not too sweet, I recommend using dark chocolate chips with no added sugar.
  • This panna cotta can also be eaten by itself, with a caramel sauce, or a pear and vanilla coulis, for example.
  • Calories are per one serving (total calories for this recipe : 1425).
Keyword agar panna cotta, coffee and chocolate

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