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Vietnamese Cuisine with Tram – Pannacotta

serve : 6/8 small glasses or 1 bread mould


Pannacotta vanilla & coffee

600 ml thick coconut milk
1 can condensed (approx. 400gr) (longevity brand best)
50 gr sugar
1 vanilla pod (or 1 tsp vanilla sugar)
1 pinch sea salt
3 tsp gelatine mixed with 4 tbsp cold water (or 6 sheets of gelatine soaked cold water)
3 tsp good quality espresso powder (or 50gr robusta/espresso coffee beans) 

Coffee layer
2 tbsp brown sugar
1dl brewed espresso coffee (espresso mix with water)
1 gelatine sheet soaking in cold water (or 1 tsp gelatine powder) 

1 box Nidar mokkabønner
(3-4 beans pr serving)
1 banana – slices
Caramel sauce
Whipped cream – optional
Peanuts – optional


Pannacotta with vanilla

  • Soak gelatin in cold water if using gelatin sheets, else stir power with water and set aside 
  • Add coconut milk, condensed milk, sugar, salt, vanilla in a big pot
  • Bring to a simmer and stir until dissolved
  • Turn off the heat and mix in the gelatine power (squeeze out water if gelatine sheet is used instead of powder) 
  • Let gelatine infuse until dissolved
  • Pour half of the pannacotta mix in a second pot and strain the other half into a jug / container

Pannacotta with coffee infusion

  • Add coffee beans (roughly crushed or whole) and chocolate powder in the 2nd pot with vanilla pannacotta
  • Bring to a simmer and whisk to combine 
  • Set aside to infuse the coffee for 20 min
  • Strain to remove coffee beans and pour into a jug 

Assembling – aim for min. 2 layers 

  • Line up a small bread mould with cling film (makes it easier to unmould) – or 6 small glasses (bread mould easier if making a big batch)
  • Add one layer of vanilla pannacotta (1,5-2 cm cm height) – freeze 10 min
  • Take out and top with one layer of coffee/chocolate pannacotta – freeze 10
  • Repeat the above two steps – chill in the fridge for 1 hour 

Coffee/espresso layer (make it after the ponnacotta is set)

  • Dissolved the gelatine powder in cold water
  • Bring coffee and sugar to a boil, turn off the heat and whisk until the sugar is dissolved. 
  • Add the gelatine and whisk until dissolved. 
  • Chill 
  • Pour the final layer over the pannacotta 

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