Ingredients:

  • 1/4 cup cold water
  • 2 1/4 teaspoons unflavored gelatin powder
  • 2 cups heavy cream (35% fat)
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons vodka
  • 3 tablespoons coffee liqueur (Kahlúa)
  • 1/2 cup granulated sugar (for caramel)
  • 2 tablespoons water (for caramel)
  • 1/4 cup heavy cream (warmed, for caramel)
  • 1 teaspoon espresso or strong coffee
  • Pinch of salt

Instructions:

  1. Bloom Gelatin: Sprinkle gelatin powder over the cold water in a small bowl. Let it sit undisturbed for 5-10 minutes until it resembles a thick sponge.
  2. Warm Cream Mixture: In the saucepan, combine the heavy cream and granulated sugar. Heat gently over medium-low heat, stirring until the sugar is completely dissolved. Do not boil.
  3. Dissolve Gelatin: Remove the cream mixture from the heat. Add the bloomed gelatin to the warm cream and whisk continuously until the gelatin is fully dissolved and no granules remain.
  4. Flavouring: Whisk in the vanilla extract, vodka, and coffee liqueur until just combined. Note: Add alcohol off the heat to maintain setting power.
  5. Pour and Chill: Carefully pour the mixture evenly into 6 prepared ramekins or moulds. Cover lightly with cling film and transfer to the refrigerator. Chill for a minimum of 4 hours, or until completely firm.
  6. Caramelize Sugar: In a clean, light-bottomed saucepan, combine the 1/2 cup sugar and 2 tablespoons of water. Heat over medium-high heat without stirring. Allow the sugar to melt and turn a deep amber colour.
  7. Deglaze: Immediately remove the pan from the heat. Carefully pour in the warmed heavy cream (it will bubble fiercely). Whisk until smooth.
  8. Finish Caramel: Whisk in the espresso/strong coffee and the pinch of salt. Let the caramel cool slightly until it thickens.
  9. Serve: Spoon a generous amount of the coffee caramel over the top of each chilled Panna Cotta just before serving. Garnish with cocoa powder if desired.