Coffee Panna Cotta
MAKES 8
½ cup water, room temperature
2 (0.25-ounce) envelopes unflavored gelatin
2 cups whole milk
1 cup heavy whipping cream
1 cup sugar, divided
3 teaspoons instant espresso, divided
½ cup strong brewed coffee
1½ teaspoons rum
1. In a small bowl, place ½ cup water; sprinkle gelatin on top, and stir. Let stand for 15 minutes, stirring occasionally until dissolved.
2. In a medium saucepan, heat milk, cream, ¾ cup sugar, and 2½ teaspoons instant espresso over medium heat, whisking constantly, just until bubbles form around sides of pan. (Do not boil.) Remove from heat, and let cool for 30 minutes.
3. Add gelatin mixture to milk mixture, and heat over low heat, whisking constantly, until well combined and gelatin mixture completely dissolves. Pour milk mixture into a large liquid-measuring cup, and let cool completely, about 30 minutes.
4. Gently skim off any air bubbles from milk mixture. Divide milk mixture among 8 ramekins (about ½ cup each). Cover and refrigerate until completely set, 2 to 3 hours.
In a small saucepan, combine brewed coffee,
