The Food Desert Project: Thai Iced Coffee Panna Cotta

The Food Desert Project: Thai Iced Coffee Panna Cotta

I was racking my brain for an idea for a post, and saw this post on Serious EatsCoffee-Coconut Agar Dessert, posted by Leela of

It looked like such a summery dessert that I thought I should try something like it – I’ve been wanting to try Panna Cotta, a milky Italian gelatin dessert.  The two ideas seem destined to be combined…and using sweetened condensed milk makes it like the refreshing, milky iced coffees you get at Thai restaurants.  For a chocolatey twist, I added a mocha layer as the crowning delight.

The recipe is simple enough:

1/2 cup lowfat milk
1/2 cup sweetened condensed milk
1/2 cup plain lowfat yogurt

1 1/2 cups brewed coffee, cooled to room temperature
2 tbsp raw or brown sugar
2 tsp cocoa powder

2 packets of unflavored gelatin.

Pour the milk and the condensed milk (do NOT add the yogurt) into a microwaveable bowl or large microwaveable measuring cup, and sprinkle 1 1/2 tsp of gelatin powder over the top.  Do the same in a separate bowl with the coffee and sugar.  Set aside for 5 minutes or until the gelatin absorbs some of the liquid.  Whisk each bowl and then microwave until it is very hot, remove just before it boils (about 1 1/2 minutes on my microwave.)

Allow to cool to room temperature (you can do this quicker in the refrigerator, but don’t let it get so cold that it sets)  Whisk the yogurt into the milk, and skim to remove any foam.  Put 3 tablespoons of the milk and 3 tablespoons of the coffee in a third bowl, and add the cocoa powder; whisk well to combine (you may need to heat it again slightly to get the cocoa to dissolve, but don’t overheat or the yogurt will curdle the milk.)

002Skim off any foam on the coffee and pour a small amount of coffee into each mold (I used 4 jelly jars.)  Place in the refrigerator until set but still pliable, between 5-10 minutes.

004Gently pour a milky layer on top and refrigerate – you may need to use a spoon to help it “float.”  Repeat, refrigerating between each layer, until there is no more coffee or milk remaining.  You can make as many layers as you like, but I lost patience after three.  Top with a layer of the mocha mixture.

Refrigerate until very firm, preferably 4 hours.  Serve right in the jar – or if you prefer, you can unmold the way you would any gelatin creation and serve. Enjoy!


Filed under: Pantry cooking, Recipe

Tags: coffee, cream, dessert

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