Coffee Panna Cotta
From Bakeless Sweets by Faith Durand, 2013
1 1/2 cups reduced-fat (2%) or whole milk
2 1/4 teaspoons powdered gelatin
1/3 cup sugar
1 1/2 cups cream
1/4 cup dark roasted coffee beans, ground extremely coarsely
Pinch salt
1/4 teaspoon pure vanilla extract
Pour the milk into a wide, shallow bowl and sprinkle the gelatin over the top. Set aside for 5 minutes to allow the gelatin to soften. Stir the sugar into the cream in a 2-quart or larger saucepan. Bring to a simmer over medium heat, then whisk in the milk and gelatin. Whisk thoroughly over low heat until the gelatin has completely dissolved. Turn off the heat and stir in the coffee beans, salt, and vanilla. Steep for 5 minutes, then strain the panna cotta through a very fine-mesh sieve.
Divide this mixture among six ramekins or dessert glasses. Cover the glasses lightly with plastic wrap. Refrigerate the panna cotta and let it set for at least 2 hours–but preferably overnight, especially if you plan to unmold it. The panna cotta can be made up to 3 days ahead and stored, covered, in the refrigerator.
