Espresso Panna Cotta
This light and creamy espresso panna cotta is the perfect after dinner treat. With the perfect level of sweetness and coffee flavor, this classic make ahead dessert is as impressive as it is simple to make.
Equipment
- Servings pots
- Sauce pan
- whisk
Ingredients
- 3 tablespoon water
- 1 packet of powdered Gelatine 7.2 grams
- 2 cups heavy whipping cream
- 1 cup whole milk
- ½ cup sugar
- 3 teaspoon espresso powder
- 1 oz dark chocolate optional
- pinch of salt
Garnish (optional)
- whipped cream I recommend using unsweetened soft whipped cream
- shaved dark chocolate
- coffee or espresso beans chocolate covered espresso beans also work well
Instructions
- Add 3 tablespoon of water to a small bowl. Sprinkle the powdered gelatine evenly over the top and set aside to bloom, at least 5 minutes.
- In a medium size sauce pan combine cream, milk, sugar, espresso powder, dark chocolate and a pinch of salt. Bring to a gentle simmer over medium to medium high heat and cook until the chocolate has melted and the sugar has fully dissolved. Remove from the heat.
- Add the bloomed gelatine to the cream mixture and whisk until well combined with no lumps. Carefully pour into the serving pots and place in the fridge to set for at least 6 hours and up to 3 days.
- Remove from the fridge and top with whipped cream, shaved chocolate and a coffee bean if desired. Serve chilled and enjoy!
Tried this recipe?Let us know how it was!