Tiramisu Panna Cotta

Everyone craves for sweet dessert most of the time and I could not think of anything else that could satisfy your sweet tooth but a nice, creamy, coffee flavored dessert! I’m thinking about Tiramisu Panna Cotta. Texture & taste is like our ever famous leche flan but with a hint of coffee & gelatin that could make it’s texture a bit firm yet it satisfyingly melts in your mouth. There is nothing you can do but simply to indulge with it. “Panna Cotta” means cooked cream. It is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set.

I’ve got a recipe for Tiramisu Panna Cotta, once you have mastered the art of making Panna Cotta, you can simply play with its flavor. You can go for chocolate down to coffee, from mangoes, raspberries to tropical flavored panna cotta! There’s simply no limit! Take where your imagination can bring you and you might be able to make your very own Panna Cotta Recipe. I’ve got one favor though, once you’ve created your own masterpiece, let me be the first to try!

Yummy Isn't It?!

Ingredients:

• nonstick cooking spray
• 2 teaspoons unflavored gelatin
• 1/4 cup water
• 1 cup tiramisu flavor coffee-mate liquid coffee creamer
• 1 cup whipping cream
• 1/4 cup sour cream
• 2 teaspoons instant coffee granules
• finely grated dark chocolate or cocoa powder

Directions:

1. SPRAY six 4-ounce ramekins or custard cups with nonstick cooking spray.
2. SPRINKLE gelatin over water in a small bowl; let stand for about 5 minutes or until softened.
3. WHISK Coffee-mate, cream, sour cream and coffee granules in small saucepan; cook over medium-low heat, whisking constantly, until coffee is dissolved. Add gelatin mixture to Coffee-mate mixture; whisk until gelatin is completely dissolved.
4. POUR into prepared ramekins or custard cups. Refrigerate for 4 to 5 hours.
5. TO UNMOLD, run a small knife around top rim of each ramekin, then dip ramekin bottoms in hot water for about 15 seconds and pat dry. Place dessert plates over ramekins; invert and shake gently to loosen. Garnish with grated chocolate or cocoa powder.