Recipe: Coffee Panna Cotta

Coffee Panna Cotta

6 to 9 servings

Rose Levy Beranbaum, self-described as among the "coffee obsessed," developed this dessert recipe with two thoughts in mind: She wanted something flourless and something small, light and sweet to serve in espresso cups. She made it for a gallery show involving Illy brand coffee. The recipe is also referred to on her Web site, http://www.realbakingwithrose.com.

2 1/4 cups heavy cream

7 tablespoons sugar, preferably turbinado

1/4 cup finely ground coffee

1 1/2 teaspoons powdered gelatin

1 1/2 teaspoons vanilla extract

Chocolate coffee beans or regular coffee beans, for garnish

Have ready nine 2-ounce demitasse cups or 6 small decorative dessert or custard cups.

In a small saucepan or 4-cup microwave-safe measure, combine the cream, sugar and coffee. Sprinkle the powdered gelatin on top and allow to sit for at least 3 minutes to soften; if it does not become moist, stir it into the mixture (it will be lumpy) and then allow to sit. When the gelatin has softened, stir well to combine all the ingredients. Either cook over medium heat, stirring constantly, or microwave on high, stopping every 30 seconds or so to stir, just until bubbles form around the edges. Stir again, and strain the mixture through a very fine mesh strainer or a strainer lined with cheesecloth. Add the vanilla extract and mix well. Divide the panna cotta mixture among the demitasse cups or custard cups. Cover tightly with plastic wrap (making sure the wrap does not touch the surface of the panna cotta) and refrigerate until set, at least 2 hours. Serve cold, garnished with chocolate coffee beans or regular coffee beans.

Per serving (based on 9): 250 calories, 2 g protein, 12 g carbohydrates, 22 g fat, 82 mg cholesterol, 14 g saturated fat, 27 mg sodium, 0 g dietary fiber

Recipe tested by Jane Touzalin; e-mail questions tofood@washpost.com