Name: Coffee Cherry Panna Cotta recipe by Chandrima Sarkar at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: For Coffee Panna Cotta:; Fresh Cream - 200ml (I used Amul Cream); Water - ¼ cup; Gelatin - 1½ tbsp (I used Solar’s Instant Gelatin); Caster sugar/white powdered sugar - 3 tbsp; Instant coffee powder - 1 tbsp; Vanilla extract - 1 tsp; For the Cherry glaze:; Pitted cherries- 1 cup; A pinch of cinnamon powder (optional); Gelatin- 1 tsp; water - 2 tbsp; Chocolate chips - for sprinkling on top (optional)

Ingredients Serving: 4

For Coffee Panna Cotta:
Fresh Cream - 200ml (I used Amul Cream)
Water - ¼ cup
Gelatin - 1½ tbsp (I used Solar’s Instant Gelatin)
Caster sugar/white powdered sugar - 3 tbsp
Instant coffee powder - 1 tbsp
Vanilla extract - 1 tsp
For the Cherry glaze:
Pitted cherries- 1 cup
A pinch of cinnamon powder (optional)
Gelatin- 1 tsp
water - 2 tbsp
Chocolate chips - for sprinkling on top (optional)

Instructions

Coffee Panna Cotta:
Mix gelatin with water (the water I used was in room temperature), stir well to make a lump free mixture. Keep aside for 10 minutes.
Add cream and sugar in a bowl. On low heat stir until hot, no need to boil the cream.
Remove from heat, add the gelatin mixture and coffee into this. Mix and stir very well, no lump should be there.
Add in vanilla extract. Mix well. Pour the coffee mixture equally into the four ramekins or serving bowls whatever you are using.
Wrap the top with cling film, and refrigerate for minimum 3-4 hours.
Cherry glaze:
Grind cherries using a mixer until smooth. Mix gelatin with water, stir well to make it lump free.
Keep aside for 10 minutes. Pour the dissolved gelatin into mixer, and grind further until a smooth lump free mixture forms. Mix in cinnamon powder if using.
Pour this glaze equally into four portions, on the top of the Coffee Panna Cotta, spread evenly and carefully with the help of a spoon. Now sprinkle some chocolate chips on top.
Make sure that you need to chill the ‘Coffee Panna Cotta’ minimum for 4 hours before pouring the cherry glaze on top.
Refrigerate for next 4-5 hours. Serve cold.

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