Today I am celebrating 21 years living in Seattle and 18 years in Leschi! Seattle is full of coffee shops, so I couldn’t think of anything more fitting to make to celebrate my home than an espresso dessert. In honor of the day, I made cappuccino panna cotta!
I used the creamy gelatin dessert recipe I have used a few times this summer. It is made with whole milk and 2% Greek-style yogurt rather than the heavy cream that is traditional in panna cotta. Even without the cream, I think it is quite luscious. I just added a little espresso powder to the original recipe to make this version coffee-flavored.
Cappuccino Panna Cotta
1 1/2 teaspoons plain powdered gelatin
2 teaspoons cold water
2 cups 2% Greek-style yogurt
1/2 teaspoon vanilla extract or vanilla bean paste
1 cup whole milk
1/3 cup granulated sugar
2 teaspoons espresso powder
In a small bowl, add the gelatin to the water and let it bloom. In a medium bowl, add the yogurt and vanilla. In a medium saucepan, bring the milk and sugar to a simmer, whisking to dissolve the sugar. Once the milk is simmering, remove from the heat, add the bloomed gelatin, and whisk to combine. Let the milk cool to room temperature. Pour the milk mixture into the bowl with the yogurt mixture and whisk until well combined.
Transfer 1/3 of the mixture to a container with a spout.
Add the espresso powder to the remaining mixture, and whisk until the powder is dissolved and well combined.
Transfer the mixture with the espresso into a second container with a spout.
Pour the espresso-flavored mixture into serving glasses, leaving a little room on top for a thin white layer. Let the first layer completely set in the refrigerator. Then top with the reserved white mixture to make the cappuccino’s “foam.” Let the dessert set completely in the refrigerator before serving.