Even though this recipe sounds complicated and decadent, it really isn’t. This Layered Espresso and Coconut Vanilla Bean Panna Cotta with Salted Espresso Caramel Sauce takes longer to type out than it takes to make it. And a bonus with this recipe is a giveaway for a Delonghi Nespresso Machine. Another awesome two for one post – amazing recipe and a chance to win an awesome prize!!
Coffee. Espresso. Latte. Mocha. Cappuccino. Breve. Java. Joe. Brew. Demitasse. Perk. Cafe Au Lait. Cafe Noir. Roast. Shot of coffee. Mud. Americano. Affogato. Frappuccino. Cuppa. Daily Grind. Drip. Hot Brown Beverage. Ok Ew. Probably not that last one. I LOVE coffee, in any form or name. Except that hot brown beverage one. And definitely NO folgers crystals.
A blogging friend the other day was asking what “flavor” coffee people liked best. I told her ” coffee” because coffee is a flavor. Its funny to me that people like coffee and then fill their cuppa with all sorts of flavored things to make it as far from coffee tasting as possible. They like the caffeine to keep their eyeballs open during the day, but don’t care for the taste of coffee. I can understand that drinking black coffee is kind of hardcore for some, but taking a glorious cup of brew and adding in chocolate vanilla hazelnut caramel pumpkin cinnamon whatever super sugary creamer really makes it more like a fuu-fuu drink and not “real” coffee. At least not in my book. No judgement here, I just really like the taste of coffee.
A mocha is ok. A vanilla latte is ok. Just a slight hint of the flavor in coffee is ok too. But I just really love coffee flavored coffee. I prefer my coffee brewed STRONG. I use a French press and I grind my beans fresh every am. I add in a little stevia to sweeten and a splash of heavy cream. Good stuff too. I love the organic cream from Straus Family creamery. Its so so good.
Being a mom of two young kids makes me really appreciate my coffee more than ever too. I need at least 10 pots a day to keep up with their energy levels. Boy how I wish I could keep up with their level of spaz. I wish I could bottle their energy and sell it. Move over 5 hour energy, this would be a small bottle of 5 month energy. My adrenals thank me that I stick to a one to maybe two cup of coffee a day habit. My second cup, if I have one, is usually in the afternoon to ward off that slump that occurs around then. A little pick me up so to speak. Until its time to drink wine. Kidding. Maybe
Aside from loving my cup of coffee I love coffee desserts. Coffee ice cream, tiramisu, anything espresso. By now you are reading all about coffee wondering what this desserts is. Well, the title of the post gives it away. It was HARD to name this recipe without naming all the ingredients, and I didn’t want to leave anything out. So its a HUGE title for a little dessert. There are so many components to this surprisingly easy dessert. First layer is an espresso panna cotta with mini chocolate chips. YUM. Second layer is a coconut panna cotta with vanilla bean. Another YUM. And the third layer? This UNREAL amazing salted espresso caramel sauce. To. Die. For. Or actually to live for. I want to live a long life so I can enjoy this more often.
I have some really great friends in my life than know I am a “foodie” and appreciate food gifts. When my friend Jen sent me a little care package a while ago and I saw what was in it, I was beyond stoked. Espresso Salt. This is a real thing people and if you love salt and coffee then you need this in your life. It is amazing and very versatile. Its great in spice rubs for pork or steak, and of course great in sweet applications like this panna cotta dessert. This is the most amazing salt I have ever had. You can buy it online at The Filling Station or if you live in NYC you can head down to Chelsea Market to pick some up. I promise you won’t regret it. I have even more plans for this salt for future recipes.
When I was brainstorming ideas for this dessert, I knew I had to use this salt in it. I was originally thinking of making an ice cream with coconut milk and espresso, but we all know how much I love to take pics of ice cream in the summer here in Vegas. I seriously need to make ice cream in the winter and save those posts for the summer. Maybe next week I will start in on all my winter soup recipe posts to save for the end of the year. Nah. I am not that organized. I also decided on this recipe somewhat last minute. The giveaway for the Nespresso machine was bumped up a day and I was just out of town with my kiddos visiting my parents before the school year starts. For my kids that is, not my parents. So I knew I needed to make something relatively quick and of course espresso flavored. I also love coconut, vanilla bean and salted caramel sauce so I knew that this dessert had to happen.
I also have to thank my friend Jen from the amazing blog Savory Simple for the idea of adding the chocolate covered espresso bean. I love those so much. And eating the rest of the little bag of them is probably why I am still up at midnight writing this post. Or maybe it was my afternoon cup of strong coffee. See, I wanted to use a cup of coffee as a prop for these pics so I brewed a small batch and I was sipping on a cup as I took pics. Good thing I got a few good shots in before my caffeine jitters set in and all my pics ended up blurry. I guess I could just call those one action shots.
- ½ C cold espresso
- 2 tsp. granulated gelatin
- 1 ½ c heavy cream
- 1 Tbsp. espresso powder
- ¼ c + 1 TBSP light brown sugar
- ⅛ tsp espresso salt
- Mini chocolate chips
- 2 cups cold coconut milk (full fat), divided
- 2 tsp. gelatin
- ¼ c +1 TBSP granulated sugar ( I use Zulka Non-GMO sugar)
- 1 Vanilla bean
- ⅛ tsp. sea salt
- 2 tsp. vanilla extract
- 2 Tbsp. water
- ¾ c light brown sugar
- ¾ cup heavy cream
- 4 Tbsp. butter
- 1 Tbsp. espresso powder
- Heavy pinch of espresso salt
- Sweetened whipped cream
- Chocolate covered espresso beans
- In a saucepan pour in the ½ c of cold espresso and sprinkle over the 2 tsp gelatin on top and let sit 5 min to allow the gelatin to bloom
- Combine the rest of the espresso panna cotta ingredients into the saucepan and heat the pan to medium, stirring well to dissolve the sugar. Heat about 3 minutes, making sure the mixture doesn’t boil. Remove from the heat and let cool a few minutes. Divide amongst 4-6 dessert glasses (depending on size will determine how much in each glass. Chill, stirring every 20 minutes until starting to thicken. Once it is starting to thicken a little add in 2 tsp. mini chocolate chips in each glass and gently stir to mix. You don’t want the panna cotta to set up too much before adding in the chips or else you won’t get a flat surface to the top of it. Chill until firm, another 20-40 min. You can speed up this process by chilling in the freezer.
- In a saucepan pour in the ½ cup of cold coconut milk and sprinkle the gelatin on top and let it sit 5 minutes to bloom. In a small bowl add the sugar and salt. Scrape out the vanilla bean pod and add the seeds to the sugar mixture. Run the sugar and vanilla beans together until well mixed and fragrant. Add this mixture plus the remaining 1 ½ cup of coconut milk. Heat over medium, stirring well to dissolve the sugar, about 3 minute total, making sure the mixture doesn’t boil. Cool for about 10 minutes. Divide the mixture amongst the glasses on top of the espresso panna cotta. Chill until well set. At least 2 hours.
- In a saucepan combine the water and brown sugar and stirring well. Bring to a boil and boil for 5 minutes. No more. Remove from the heat and add the butter and heavy cream, stirring carefully as the mixture may splatter up a little bit. Return to the heat stirring well and add in the espresso salt and espresso powder. Mix well and continue stirring on low heat until thickened. Cool until thickened. Pour 2 Tbsp. of the sauce on top of the coconut layer in each glass and chill again. Top with a dollop of sweetened whipped cream and a chocolate covered espresso bean. Serve chilled.
Here is the giveaway I was telling you about. I’ve teamed up with a bunch of fabulous bloggers to give away a DeLonghi Lattissima Plus Nespresso Capsule System valued at almost $400. I first tried an Nespresso when I was in Williams Sonoma and they were doing a demonstration of the machine. I was a bit leery at first since I used to work at a place that had the Keurig coffee machines and that coffee wasn’t strong enough for me personally. The Nespresso is amazing. So smooth!! I want to win it. But I can’t enter this contest since I am one of the hosts. But you can enter!! To enter, simply use the rafflecopter widget below. The contest will run through August 18th and we’ll use the widget to select and email a winner. You must be 18 years old to enter and the prize can only be shipped within the US. Good luck!