Espresso Panna Cotta (Refined Sugar-free)

I am not a regular coffee drinker, but I do enjoy java in my desserts. This creamy and elegant espresso flavored panna cotta is an easy make-ahead pudding that is perfect for gown-up gatherings. The Kahlúa infused cream is optional. I have kept my version refined sugar-free, using only erythritol to sweeten it. You could use coconut, brown or regular sugar if you prefer.

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Recipe

Espresso Panna Cotta

(Makes 6 small or 3 large servings)

Ingredients

3 tsp instant espresso granules* (I used Davidoff Espresso 57 Intense)
1 tbsp boiling hot water 
3/4 cup whole milk
1 cup heavy cream (I used Amul Fresh Cream)
1/4 cup erythritol/coconut sugar/brown sugar (add more to taste)
1 tsp agar agar powder
2 tsp cornflour 
Pinch of salt 
2 tbsp Kahlúa infused cream and some shaved dark chocolate, to garnish

Method

In a small bowl, combine the espresso granules and hot water. Stir until dissolved. 

In a heavy-based saucepan, combine the coffee mixture, milk, cream, sweetener, agar agar powder, cornflour and salt. Whisk well to mix (for a smooth texture, do not skip this step). 

Bring the mixture to a gentle boil, whisking continuously over medium-low heat. Once it starts to boil, turn the heat down to a simmer and continue whisking until the mixture starts to thicken. Taste and add more sweetener if you like.

Remove from heat, pour into ramekins and allow the panna cotta to cool to room temperature. For a fancier presentation, you can set it in espresso cups. Once cool, refrigerate for 2-3 hours or until completely set. 

To unmold, gently run a blunt knife around the edges and dip the ramekins into hot water for 15 seconds. Flip each panna cotta onto a serving dish. Serve garnished with the Kahlúa cream and chocolate shavings. 

*The instant espresso granules can be substituted with instant coffee powder - adjust the quantity to make it as strong as you like.