Layered Espresso and Coconut Vanilla Bean Panna Cotta With Salted Espresso Caramel Sauce

  • Servings: 2
  • Cooking time: 00:00
  • Prep time: 00:00


For the Espresso Panna Cotta:
½ C cold espresso
2 tsp. granulated gelatin
1 ½ c heavy cream
1 Tbsp. espresso powder
¼ c + 1 TBSP light brown sugar
⅛ tsp espresso salt
Mini chocolate chips
For the Coconut Vanilla Bean Panna Cotta:
2 cups cold coconut milk (full fat), divided
2 tsp. gelatin
¼ c +1 TBSP granulated sugar ( I use Zulka Non-GMO sugar)
1 Vanilla bean
⅛ tsp. sea salt
2 tsp. vanilla extract
For the Salted Espresso Caramel Sauce:
2 Tbsp. water
¾ c light brown sugar
¾ cup heavy cream
4 Tbsp. butter
1 Tbsp. espresso powder
Heavy pinch of espresso salt
Sweetened whipped cream
Chocolate covered espresso beans