Coffee Caramel Panna Cotta

If you want a fuller caramel flavor, use the 3/4 cup (150g) of sugar to caramelize in step 2. The caramel flavor will be a bit more pronounced than the coffee flavor but I tried it both ways and like it, for different reasons. And you can use lowfat milk rather than whole milk, although it'll be less-smooth, but I wouldn't call this an overly rich dessert.

It goes without saying that the stronger the espresso, the more forceful the coffee flavor will be. I tried it with a few long (allongé or lungo) shots of espresso as well as espresso made in a moka pot, and both were good. If you don't have an espresso maker, use good-quality instant espresso powder dissolved in hot water. Taste and make sure it's quite strong as it'll be diluted later with the other ingredients. I've mentioned some coffee alternatives in the post.

I've not had experience using agar-agar, but fish-based gelatin is available and is said to work the same as standard gelatin. For more on gelatin, including using sheet gelatin, check my post on how to use gelatin. If you do try sheet gelatin, or another type, feel free to share how they work out in the comments.

When done, because these aren't baked, you can simply pour the finished mixture into coffee or espresso cups or other decorative glasses. The number of servings will depend on how large or small you make them. The recipe plug-in I use to write up recipes so they're printable doesn't allow me to add a range of serving sizes (which I learned when they kept disappearing after I added them...) but this recipe will make 4 to 6 servings.

Course Dessert

Servings servings

1 cup (250ml) whole milk, (lowfat can be used)
1 1/2 teaspoons unflavored powdered gelatin
2/3 - 3/4 cup (130-150g) sugar, (see headnote)
3/4 cup (180ml) heavy cream, warmed
1/3 cup (80ml) liquid espresso
1/2 teaspoon vanilla extract
pinch of salt

Pour 1/2 cup (125ml) of cold milk in a small bowl and sprinkle the gelatin granules over it in an even layer. Set aside for at least 5 minutes to allow the gelatin to soften.
Spread the sugar in an even layer in a medium skillet or wide, deep saucepan. Warm the sugar over medium heat until it starts to liquify. (Generally it'll start to liquify in certain spots, depending on your pan.) When it starts to melt, gently stir the sugar with a heatproof utensil so it liquifies evenly. It will get grainy as you stir it, but as you continue to cook it, it should smooth out as it begins to take on a light amber color.
Continue to cook the sugar, swirling the pan more than stirring it, until the caramel starts to smoke and is a deep amber color. Smell the caramel and when it just starts to smell smoky, turn off the heat and add the warm cream gradually, stirring, until it's incorporated into the caramel. If there are any lumps, continue to stir the mixture until the lumps are melted. (You may need to rewarm the mixture over very low heat to get them all melted.)
When the mixture is cooled down a bit, until it's the temperature of a very warm cup of coffee, add the softened gelatin and stir until dissolved, then stir in the remaining 1/2 cup (125ml) of milk, espresso, vanilla, and salt.
Transfer the mixture to a large measuring cup so it's easier to pour, and divide it into custard cups or glasses. Depending on the size of servings you want, choose whatever cups or glasses you'd like to use. Chill until firm, about 6 to 8 hours, or overnight.

Notes

Serving: Serve the custards cold, on their own or with a dollop of whipped cream. They can be decorated with chocolate shavings, a sprinkle of cocoa powder, or toasted sliced almonds.

Storage: The custards will keep for up to five days in the refrigerator.