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Espresso Panna Cotta
80% authentic · Italian-Fusion
A sophisticated twist on classic panna cotta, infused with rich espresso for a delightful coffee flavor that complements the creamy texture.
Ingredients
- Heavy cream2 cups
- Granulated sugar1/3 cup
- Strong brewed espresso or coffee1/4 cup
- Gelatin powder1.5 teaspoons
- Cold water3 tablespoons
- Cocoa powder (for dusting, optional)1 teaspoon
Steps
- 1
Bloom gelatin: Sprinkle gelatin over cold water and let sit for 5-10 minutes.
- 2
Heat cream and sugar: In a saucepan, combine heavy cream, sugar, and brewed espresso. Heat gently over medium heat, stirring until sugar dissolves. Do not boil.
- 3
Dissolve gelatin: Remove from heat. Add bloomed gelatin and stir until completely dissolved.
- 4
Strain and pour: Strain the mixture through a fine-mesh sieve into a pitcher. Pour into 4 serving glasses or ramekins.
- 5
Chill: Refrigerate for at least 4 hours, or until firm.
- 6
Serve: Dust with cocoa powder or garnish with a coffee bean before serving.
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