Coffee Panna Cotta with Chocolate Ganache
Cream and gelatin provide fat, calcium, and a firm jelly texture, coffee adds bitterness and aroma, and chocolate ganache deepens the flavor without sugar. This chilled keto dessert makes two servings.
Use water (25 g) to bloom the gelatin; it remains in the finished mixture.
For the first layer, soak gelatin (2 g) in cold water for 10 minutes. Warm cream 35% fat (150 g) to about 50°C, add allulose (10 g), and stir until dissolved. Mix in the bloomed gelatin, pour into molds, and chill for about 1 hour.
For the second layer, soak gelatin (3 g) in cold water for 10 minutes. Brew strong coffee (50 g), mix it with cream 35% fat (100 g) and allulose (10 g), then warm slightly and stir in the gelatin. Pour the coffee layer over the set cream layer and chill for about 1.5 more hours.
For the ganache, melt butter (30 g), add chocolate 99% (10 g) and allulose (5 g), stir until smooth, and let it cool slightly. Spread the ganache as the third layer and return the dessert to the refrigerator until serving.
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