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Layered Espresso and Coconut Vanilla Bean Panna Cotta With Salted Espresso Caramel Sauce

Shanna
Layered Espresso Chip and Coconut Vanilla Bean Panna Cotta With Salted Espresso Caramel Sauce Makes 4-6 desserts
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Ingredients
  

For the Espresso Panna Cotta

  • ½ C cold espresso
  • 2 tsp. granulated gelatin
  • 1 ½ c heavy cream
  • 1 Tbsp. espresso powder
  • ¼ c + 1 tablespoon light brown sugar
  • ⅛ teaspoon espresso salt
  • Mini chocolate chips

For the Coconut Vanilla Bean Panna Cotta

  • 2 cups cold coconut milk full fat, divided
  • 2 tsp. gelatin
  • ¼ c +1 tablespoon granulated sugar I use Zulka Non-GMO sugar
  • 1 Vanilla bean
  • ⅛ tsp. sea salt
  • 2 tsp. vanilla extract

For the Salted Espresso Caramel Sauce

  • 2 Tbsp. water
  • ¾ c light brown sugar
  • ¾ cup heavy cream
  • 4 Tbsp. butter
  • 1 Tbsp. espresso powder
  • Heavy pinch of espresso salt

Topping:

  • Sweetened whipped cream
  • Chocolate covered espresso beans

Instructions
 

For the Espresso Panna Cotta Layer

  • In a saucepan pour in the ½ c of cold espresso and sprinkle over the 2 teaspoon 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.

For the Coconut Panna Cotta Layer

  • 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.

Make the Espresso Salt Caramel Sauce

  • 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.