Arabic Coffee Panna Cotta

Arabic Coffee Panna Cotta (recipe courtesy of Aliya LeeKong)
Serves 4

2 cups heavy cream
½ cup espresso or very strong coffee
½ vanilla bean, split and scraped
3 cardamom pods, split open w/seeds
1 cinnamon stick
¼ cup sugar
¾ envelope gelatin powder
chocolate-covered espresso beans, crushed (for garnish)


In a medium saucepan over medium heat, bring heavy cream, coffee, vanilla bean, cardamom, cinnamon, and sugar up to a boil and immediately turn off the heat.  (Be careful that it doesn’t boil over.)  Cover and let steep for 5 minutes.

Add gelatin powder, whisking to dissolve completely.  If gelatin doesn’t dissolve completely, reheat and whisk to dissolve.  Strain mixture to remove whole spices and any leftover gelatin and pour into four ramekins.  Cover with plastic wrap and refrigerate for a minimum of 5 hours.

Serve chilled with crushed espresso beans on top.

Share with friends if feeling generous. If feeling particularly greedy, eat alone promising yourself you’ll hit the gym extra hard for the rest of the week.

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