Friday, April 12, 2013

Lock-n-Load Maple Coffee Panna Cotta

Coffee is sacred in our house. I've been able to experience the freshest coffee available as a benefit of my husband’s travels in the USAF. We’re also lucky to have a local roaster we frequent. When I found out we were getting coffee samples
from Lock-N-Load Java, I was super stoked! Not only did our samples come quickly, but they were also super-duper fresh! For this recipe, I used their Warrior Select, a nice medium roast full of flavor. It’s a simple recipe, the biggest trick is making sure your gelatin is dissolved completely so it sets properly. You also want to make sure you give yourself several hours for everything to set. The result is a smooth, creamy, light dessert with a fun maple gelee and cinnamon crunch on top!

Lock-n-Load Maple Coffee Panna Cotta
by Mary Polovinuk

makes 8 servings

Coffee Layer:
(adapted from this recipe)
1 cup brewed (I used Lock-n-Load Java Warrior Select coffee.)
2 cups half & half
1/2 cup sugar
1/2 teaspoon vanilla
2 teaspoons unflavored gelatin

In a small saucepan, heat the coffee and gelatin until dissolved. Add in the half & half, sugar and vanilla. Stir occasionally and cook until the sugar is not boil!

Strain and pour into serving dishes.

Refrigerate for about 1 hour until starting to set nicely.

Maple Layer:
1 cup pure maple syrup
1 teaspoon unflavored gelatin

In small saucepan, heat the maple syrup until just warm. Add the gelatin and continue cooking over low heat until the gelatin is dissolved. Let cool to room temperature, then carefully pour over top of the set coffee layer.

Refrigerate for at least 2 hours until completely set.

For serving, take several Biscoff cookies, crush in a plastic bag and sprinkle over the top.


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