Coffee Panna cotta


Hi there!

Sorry for being away, but I promise this recipe will definitely cover up for my time away from the site. I have tried several Panna cotta recipes with subtle flavors. For those of you who do not know what Panna cotta is “an Italian dessert of sweetened cream thickened with gelatin and molded.” I decided to try something new with strong flavors this time. Who doesn’t love coffee and if you have never tried Panna cotta before, you must! It has a  smooth, creamy texture and you can play with any flavors you love most. I must say this dessert can be prepared in no time and is always a crowd pleaser.

Please try this new recipe and leave me your comments below.


  • 2 tsp (about 7 gm) gelatin powder
  • 3 heaped tsp (about 6 gm) coffee powder
  • 250 ml milk, room temperature
  • 250 ml whipping cream
  • 1 tsp vanilla essence
  • 3/4 cup sugar
  • ⅛ tsp salt
  • milk chocolate bar, shaved, for garnish

For the espresso gelee layer:

  • 1/2 cup brewed strong espresso
  • 1 tablespoon sugar (more to taste)
  • 1/2 teaspoon unflavored powdered gelatin



  • Measure 2 tablespoons of milk from the recipe and mix with the gelatine powder. Let it sit until softened. Take out another 2-3 tablespoons of milk to combine with coffee powder. Set aside.
  • Use a sauce pan to heat the remaining milk, whipping cream, sugar and salt over medium heat until sugar is dissolved. Stir in the gelatin. Ensure it is dissolved completely.
  • Remove from heat. Pour in the coffee mixture and stir to combine well. Drain through a fine sieve. Pour into the cups and jars. Chill in fridge for at least 2 hours before adding the next layer.
  • In a small sauce pan mix together the espresso and sugar. the strength of espresso can vary based on the coffee taste you prefer. In a small bowl dissolve the gelatin in 2 tbsp water. Once it is completely dissolved add it to the hot espresso. Refrigerate the gelee until just cool, but still good to pour.
  • Pour a thin layer over the Panna cotta and allow it to set.
  • Add chocolate shavings and serve it chilled. This can be made up to two days in advance.

I hope you enjoy this coffee preparation for your next event/ get together.





The following recipe is adapted from eCurry. I love eating Indo-Chinese cuisine. The chilli garlic noodles are my favorite. Anytime, we eat Indo-Chinese outside, I would order these noodles. I have made spicy garlic noodles several times before, but I wanted to try this recipe solely for the medley of flavors from garlic and burnt chillies. The strong aroma blends in perfectly with the Hakka noodles.

If you like eating food that is hot, has a distinct charred taste to it, you will love these noodles. Please try it and leave me your feedback.


  • 2 packets of Ching’s noodles (5.3 oz)
  • 1.5 tablespoon oil + a teaspoon oil to cook the noodles
  • 2 tsp red crushed chili Flakes or use 3-4 dried whole red chili peppers if you want it less spicy
  • 3 large garlic cloves (about 3/4 tablespoon chopped or to taste)
  • 3/4 cup thinly sliced/julienned vegetables ( I used onion, carrots, green bell pepper and scallions) (white parts)
  • 2-3 tablespoon of scallions, thinly chopped (green parts only)
  • salt to taste
  • 1 teaspoon vinegar
  • 1 teaspoon soy sauce (dark soy sauce)


  1. Boil the Ching’s noodles as per instruction on the label. Set it aside
  2. Heat 1.5 tablespoon of oil. Add the crushed chili pepper flakes, the whole dried red chilli and let them cook, sizzle and brown (I have added the red chilli flakes and the dried whole chillies). They will turn dark brown after a while.
  3. Add the chopped garlic. Allow them to turn golden. Increase the heat and add the vegetables and salt. Quickly stir fry moving them around in the wok/pan, for a couple of minutes only.
  4. Add the drained noodles, and toss everything together for the oil and the vegetables to combine well. Add vinegar and soy sauce to the noodles. Toss again so for the vinegar and soy sauce combines with the noodles. Switch off the heat and adjust salt.
  5. Garnish with chopped green onions. Serve warm.