Not very pretty here as this is brown and another shade of brown, and I used disposable cups, but this coffee panna cotta with salted caramel sauce is really delicious. I forget if it was here or on chowhound, but someone expressed fear of making things like panna cotta, but it’s honestly really easy. The thing to keep in mind so you never make a bad panna cotta is this: 1%.
The amount of gelatin you need to set a panna cotta and not end up with a gross overly firm texture is about 1% of the weight of the liquid. In fact you can get a set with slightly less than 1%, but it’s a good and easy amount to remember. If you go above it, let it be no higher than 1.2%. Panna cotta with too much gelatin is really bad. Not only texture is affected, but the flavor is carried differently when it’s too firm.
1% gelatin is right around 3/4 tsp per cup of liquid.
I used mostly cream with a bit of milk, as I find all cream to be a bit too rich and it leaves your tongue feeling coated in fat.
Normally I’d salt the mixture, but since this is topped with a salty caramel sauce I left it alone.
