Metric:
330ml Double Cream
100ml Italian Coffee
( made with the Italian Moka )
65gr Sugar
1 Vanilla Pod
5gr Isinglass
( Gelatine Leaves )
Extra:
1 Small White Chocolate Bar
( for garnishing )
1 Small Dark Chocolate Bar
( for garnishing )
Espresso Panna Cotta Recipe
Recipes > Italian Recipes > Italian Dessert Recipes > Italian Panna Cotta Recipes
TRADITIONAL ITALIAN RECIPE: This recipe is Orgasmic!
That's what my grandma said after tasting it!
Personally, i'm not a fan of Coffe, I love a coffee flavoured dessert but not drinking it. I'm a weird Italian! I know.
When I was a child my sisters all hated coffee, especially the coffee flavoured chocolates in the mixed box my grandma used to buy us every week. We kept receiving it, at least 4 times a months, even though we told her we didn't like it... but her age and bad memory didn't care about us.
Imagine a creamy cappuccino, softly solidified. That's what the coffee panna cotta is. Sweetened with brown or white sugar and flavored with espresso, this panna cotta is rich, yet refreshing.
Skill Level:  |
Time: 1 - 6 Hours |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Place the Isinglass in very cold water.
02 - Make the Coffee with the Italian Moka.
03 - Place Double Cream, sugar and Vanilla in a saucepan. Stir over medium heat. Don't let it boil. Just warm it well for about 2 minutes.
04 - Now, you are ready to put the Isinglass. Drain it before putting it in the saucepan with the other ingredients. Stir well.
05 - Add the Coffee. Stir over low heat for 2 minutes.
06 - Remove from the heat and let cool slightly.
07 - Pour the Cream mixture into little containers using a little strainer ( colander ).
08 - Cover and refrigerate for 4 hours.
09 - Chill until set, at least 6 hours.
10 - When ready to serve, use a vegetable peeler on the Chocolate blocks to create white and dark chocolate flakes.
11 - Sprinkle the flakes over each Panna Cotta and serve.
Notes:
- At the end you can decorate the plate with lines of liquid Chocolate.
- You can keep the Panna Cotta in the fridge for about 48 hours.
- You can substitute the Gelatin for powdered agar-agar using equal amounts.
- The whole deal with Panna Cotta is to use Double Cream. It's Cream based. So you do want to focus on the main ingredient.
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| Written by: Uncut Recipes | Disclaimer |
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