This dessert is a perfect creation for a coffee (and dessert) lover! It's so easy to make, very versatile, and put it in your favourite coffee glass and viola -- now you can enjoy coffee and dessert at the same time.

It's super simple but fun to make, no baking involved.

Supplies

You will need:

Cream 250ml

Sugar 45g

Gelatine 7g

Milk (full cream) 150ml

Instant coffee 7g

Dark Chocolate 5g

Note:

1. You can use all cream or all milk in this recipe. I find this proportion tastes the best--it's creamy but not too heavy. If you like it to be more creamy you can add more cream and reduce the amount of milk.

2. You can measure the volume of your coffee glass BEFORE you start then you can work out exactly how much of this recipe you want to make as each glass is different.

Step 1: Preparation

1. Put cream and sugar in one pot and set aside.

2. Soak your gelatine in cold water and put aside.

Note: if you use powdered gelatine, please use 7g gelatine and 35g water. Bloom the gelatine in water and set aside for use later.

Step 2: Make the Cream Base

1. Put the cream and sugar on low heat, stir until the sugar dissolves and turn off the heat. Don't overheat or boil you cream.

2. Take out your gelatine sheet from water and squeeze out excess water, put in the cream pot.

3. Stir until everything dissolves and make sure there's no gelatine lumps.

Note: if you use powdered gelatine, after you bloom it (when you cannot see any powder) you can add it to the whole mixture as well.

Step 3: Make 3 Layers

1. Get 3 bowls. At this stage, bowl #1 is empty, and put 3g of instant coffee in bowl #2, and put 5g of instant coffee and 5g of chocolate in bowl #3.

2. Prepare each layer

For Bowl #1: Pour 40ml of milk into the bowl, and add 80g of the cream mixture then stir it well.

For Bowl #2: Pour 60ml of warm milk into bowl, stir until the coffee is dissolved. Then add 140g of cream mixture into the bowl, Stir well.

For Bowl #3: Pour 40ml of hot milk into bowl, stir until both the coffee and chocolate are dissolved. If your chocolate is hard to dissolve, put the bowl in microwave for 30 seconds or until it dissolves. After that add 80g of cream mixture into the bowl. Stir well.

3. Now as shown in the last photo here, you will have 3 bowls of mixtures ready to be used for your panna cotta.

Note: I use this proportion ONLY because I want my "latte" layer to be thicker than the bottom "chocolate" layer and my top "milk foam" layer to make it look more realistic. However you can make it an even layer as well.

Simply measure 50g of milk into each bowl, and add 100g of cream into each bowl, you will have 3 even layers, it also looks very nice.

Step 4: Start to Set Your Bottom Layer

1. Sieve your bottom layer to get rid of any lumps. Then pour your bottom layer into your glasses. If you're making multiple, please make sure the layers are at the same height.

2. Put the bottom layer to set in the fridge for 15-20 minutes, or until it sets -- when you move the cup the layer is not liquid anymore.

Step 5: Repeat the Same for the Rest 2 Layers

1. Take out the glass from the fridge, and pour in the 2nd layer. Also make sure they're at the same height and put it back to fridge for another 15-20 minutes.

2. Take out the glass from the fridge, and pour in the 3rd layer (the milk foam layer). As you can see in the photo I used a scale for this layer as I want all my foam layer to be the same height. But you don't have to be this accurate, use your eye for the height is good as well.

3. Put the last layer into fridge, and let it set for 3 hours.

Step 6: Check the Texture of Your Panna Cotta

I uploaded a little video of one of the panna cotta I made. When you press it with the back of spoon it's very soft but also a little bit bouncy- the texture of the dessert is amazing! It melted in your mouth.

The coffee taste is super nice as well, it's like "eating" an ice coffee. Everyone loves it.