A delightful vegan dessert with a rich coffee flavor and creamy texture.
Combine the almond milk, brewed coffee, sugar, and salt in a medium saucepan over medium heat.
Stir occasionally to ensure the sugar dissolves evenly.
In a small bowl, mix the cornstarch with a few tablespoons of cold almond milk until smooth.
Make sure there are no lumps in the mixture for a smooth texture.
Gradually add the cornstarch mixture to the saucepan, stirring constantly.
Keep stirring to prevent clumping and ensure even thickening.
Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
Do not let the mixture boil to avoid altering the texture.
Remove from heat and stir in the vanilla extract.
Adding vanilla at the end preserves its delicate flavor.
Pour the mixture into molds or ramekins and let it cool to room temperature.
Lightly grease the molds for easy unmolding.
Refrigerate the molds for at least 2 hours to set.
Cover the molds with plastic wrap to prevent a skin from forming.
Unmold the panna cotta onto serving plates and garnish as desired.
Run a knife around the edges of the molds to help release the panna cotta.
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