Espresso Panna Cotta — A polished coffeehouse dessert with a delicate wobble.
- Yield
- 6 servings
- Prep
- 15 min
- Cook Or Set
- 10 min + chill
Ingredients for Espresso Panna Cotta
- 2 tsp powdered gelatin
- 3 tbsp (45 ml) cold water
- 2 cups (480 ml) heavy cream
- 1/3 cup (67 g) sugar
- 2 tbsp instant espresso powder
- 1 tsp vanilla
- Pinch salt
How to Make Espresso Panna Cotta
- Sprinkle gelatin over cold water; bloom 5 minutes.
- Warm cream, sugar, espresso, vanilla, and salt until steaming, without boiling.
- Remove from heat and whisk in bloomed gelatin until dissolved.
- Strain into six lightly oiled molds or glasses. Chill at least 5 hours.
- Unmold briefly in warm water, or serve directly in glasses.
Cinema Finish
Dust one side with cocoa and add three chocolate-covered espresso beans.
Source: 50 Luxury Desserts, pages 9