Jun 11 2017

Espresso Panna Cotta

For a decadent end to your next weekend dinner at home, try these Espresso Panna Cotta. No dairy needed and naturally sweetened with maple syrup (the perfect pairing for coffee!), you won’t finish your serving feeling heavy. It’s made with NesProteins Grass Fed Beef Gelatin for a rich, creamy pudding texture. Ingredients 1 cup coconut milk 1 cup almond milk 1 tablespoon NesProteins Grass Fed Beef Gelatin 1/4 cup maple syrup 2 teaspoons vanilla extract 1/8 teaspoon nutmeg 3 teaspoons instant espresso powder 1/4 teaspoon sea salt Instructions Add the coconut milk, almond milk, and NesProteins Grass Fed Gelatin to a medium saucepan. Stir gently to stir in the gelatin. Let the milk rest for 3 minutes for the gelatin to bloom. Place the pan over medium low heat. Add the maple syrup, vanilla extract, nutmeg, espresso powder, and sea salt to the pan. Whisk continuously until the gelatin is dissolved and the mixture is smooth. You may have to move the heat to medium to fully melt the gelatin, depending on your stove. Portion the liquid between 4 ramekins or small jars. Move them to the refrigerator for 4-6 hours, or until fully chilled and firm.