Ingredients:

  • 1.5 cups heavy whipping cream (36% fat)
  • 0.5 cup whole milk
  • 0.33 cup granulated sugar
  • 1 tsp pure vanilla bean paste
  • 2 tbsp instant coffee or espresso powder
  • 1 tbsp boiling water
  • 2.25 tsp unflavored powdered gelatin
  • 2 tbsp cold water

Instructions:

  1. Bloom the gelatin: Sprinkle 2.25 tsp unflavored powdered gelatin over 2 tbsp cold water in a small bowl. Let it sit for 5 minutes until it looks like thick applesauce.
  2. Dissolve the coffee: Mix 2 tbsp instant coffee with 1 tbsp boiling water. Stir until no granules remain to ensure a smooth color.
  3. Combine the dairy: Pour 1.5 cups heavy whipping cream and 0.5 cup whole milk into your saucepan.
  4. Sweeten the mix: Add 0.33 cup granulated sugar and 1 tsp pure vanilla bean paste to the dairy.
  5. Heat gently: Set the burner to medium low and whisk occasionally. Heat until steam rises and sugar dissolves (about 150°F).
  6. Infuse the coffee: Whisk in the prepared coffee liquid until the mixture is a uniform latte color.
  7. Melt the gelatin: Remove the pan from the heat and whisk in the bloomed gelatin. Stir for 2 minutes until completely invisible and smooth.
  8. Strain and pour: Pour the liquid through a fine mesh sieve into 4 ramekins.
  9. Chill for setting: Place the ramekins in the fridge for at least 4 hours. Wait until the center feels firm but jiggly when tapped.
  10. Final touch: Serve cold, perhaps with a dusting of cocoa powder or a dollop of whipped cream.