Thai Iced Coffee Panna Cotta Recipe
coffee kombucha syrup, coconut cloud, spice malted crunch
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Ingredients
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Panna Cotta
Coffee Kombucha Syrup
Coconut Cloud
Spice Malted Crunch
Method
Panna Cotta Preparation
Prepare the Gelatin
In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it sit for about 5 minutes to bloom.
Heat the Cream Mixture
In a saucepan, combine heavy cream, coconut milk, and sugar. Heat over medium heat until the sugar dissolves, and the mixture is hot but not boiling.
Combine Gelatin with Cream
Remove from heat, add the bloomed gelatin and vanilla extract, stirring until completely dissolved. Then stir in the brewed coffee.
Set the Panna Cotta
Pour the mixture into individual serving glasses and refrigerate for at least 4 hours or until set.
Coffee Kombucha Syrup Preparation
Combine Ingredients
In a small saucepan, combine the coffee kombucha, brown sugar, and water.
Simmer the Syrup
Bring to a simmer over medium heat and cook until the syrup reduces slightly, about 10-15 minutes. Let cool before using.
Coconut Cloud Preparation
Whip the Coconut Cream
In a mixing bowl, combine coconut cream, powdered sugar, and vanilla extract. Whip until light and fluffy.
Spice Malted Crunch Preparation
Prepare the Crunch
In a bowl, mix together malted milk powder, cinnamon, nutmeg, and brown sugar. Melt the butter and combine with the dry ingredients until crumbly.
Bake the Crunch
Spread the mixture on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, until golden. Allow to cool.