The coffee panna cotta is a variant of the classic recipe enriched with espresso or instant coffee. Although my favorite version is caramel panna cotta, I must say that the coffee makes it special, perfect for ending a meal.
The process is very simple and quick, as in this case we don’t need to prepare caramel, but we can garnish it as we please. I created a chocolate sauce that pairs divinely, but, if you prefer, you can decorate it with a dollop of whipped cream.
Panna cotta is the perfect dessert to serve in the summer; it’s velvety, fresh, and creamy, ideal for a tasty snack, a brunch, or a cold buffet. It will take you 5 minutes to make it, but you will need to wait patiently for it to set in the fridge, so you can easily prepare it the day before.
Love coffee? Here are some ideas for a tasty break!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 5 Minutes
- Portions: 5
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 393.16 (Kcal)
- Carbohydrates 22.25 (g) of which sugars 19.02 (g)
- Proteins 3.36 (g)
- Fat 32.51 (g) of which saturated 1.87 (g)of which unsaturated 1.09 (g)
- Fibers 0.62 (g)
- Sodium 1.76 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups heavy cream
- 1/2 cup granulated sugar
- Half vanilla bean
- 1 tbsp gelatin sheets (3 sheets of 240 bloom, used Paneangeli)
- 2 tbsps instant coffee
- 1.75 oz 60% dark chocolate
- 1/4 cup whole milk
Tools
- 1 Small Pot
- 1 Small Bowl
- 5 Molds for crème caramel
- 1 Whisk
- 1 Strainer fine mesh
Procedure
To prepare the coffee panna cotta, I use a good brand of instant coffee. If you don’t like it, you can replace it with 100 ml of espresso; in this case, you will need to increase the gelatin to 7/8 g.
Soften the gelatin, put it in a small bowl with a little cold water, and let it sit for 10/15 minutes.
Meanwhile, in a small pot, pour the cream, sugar, and vanilla bean seeds, place it on the stove over low heat, and bring to a boil.
Lower the heat to a minimum, add the instant coffee, mix well, and let the cream simmer for 2 minutes, turn off and let it rest for 5 minutes, add the well-squeezed gelatin and mix everything until you get a homogeneous mixture.
Strain the cream with a fine mesh strainer, pour it into the molds, and place them in the fridge for 3/4 hours.
The coffee panna cotta is ready.
Finely chop the dark chocolate and heat the milk in the microwave (or in a small pot). When it is boiling, add the chopped chocolate and mix to combine the ingredients and create a creamy and velvety sauce.
To unmold the panna cotta, you need to dip each mold for 10 seconds in boiling water and run a sharp knife along the edge of them; flip them onto serving plates and garnish with the chocolate sauce.
Tips
Storage
Panna cotta can be kept safely for 3 days in the refrigerator and for a month in the freezer.
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