How to Make Espresso Protein Panna Cotta
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Sprinkle gelatin over 2 tbsp water in a small bowl and let bloom for 5 minutes.
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Meanwhile, whisk Greek yogurt, protein powder, almond milk, espresso, erythritol, and vanilla until smooth.
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Heat bloomed gelatin in microwave for 20 seconds until dissolved.
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Whisk gelatin into yogurt mixture until combined.
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Divide mixture into 4 small ramekins and chill for at least 2 hours to set.
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Serve plain or topped with a few cacao nibs.
Pro Tips for Perfect Espresso Protein Panna Cotta
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of plain nonfat greek yogurt, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Espresso Protein Panna Cotta?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Espresso Protein Panna Cotta?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for plain nonfat greek yogurt?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.