Cappuccino Panna Cotta With Chocolate Sauce Recipes

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CAPPUCCINO PANNA COTTA

Provided by Brian Boitano

Categories     dessert

Time 5h48m

Yield 10 servings

Number Of Ingredients 10



Cappuccino Panna Cotta image

Steps:

  • In a small bowl mix together the gelatin and 3 tablespoons of cold water and set aside to soften.
  • In a medium pot combine the milk, 2 1/4 cups heavy cream, sugar and salt. Put over medium heat and heat until just before it reaches a simmer. Remove from the heat and whisk in the softened gelatin, instant espresso powder, vanilla bean pod and seeds. Cover and let steep for 30 minutes.
  • Arrange 10 espresso cups or 10 (4-ounce) ramekins on a baking sheet. Stir the cream mixture to reincorporate all the flavors. Remove vanilla bean pod from the cream and evenly divide the mixture between the espresso cups. Cover the cups with plastic wrap and refrigerate for at least 5 hours or overnight.
  • In a large cold bowl, combine the remaining 3/4 cup of heavy cream and the powdered sugar. Whip with a hand mixer until soft peaks form. Remove the panna cotta from the refrigerator and top each cup with a heaping tablespoon of the whipped cream. Sprinkle with ground cinnamon and serve.

1 (1/4-ounce) package or 2 teaspoons powdered gelatin
3 tablespoons cold water
1 cup milk
3 cups heavy cream, divided
1/2 cup sugar
1 pinch salt
2 tablespoons instant espresso powder
1 vanilla bean, split and seeds scraped
2 tablespoons powdered sugar
Ground cinnamon, for garnish

PANNA COTTA WITH FRESH BERRIES AND CHOCOLATE SAUCE

This is one of my favorite desserts, especially to serve to guests. It's fast, easy, and it requires chill time, which makes it perfect for advance preparation. I guess panna cotta isn't the most common dessert, because, despite its simplicity, I get raves and quizzes over the ingredients every time. The panna cotta recipe is courtesy of Giada De Laurentiis, from Food Network's "Everyday Italian," and the chocolate sauce comes from Tyler Florence's "Food 911." The sauce recipe makes quite a bit - you'll have some leftover - but I don't cut it because I like to have it the day after with the leftover berries.:) Cooking time is chill time.

Provided by LA286570

Categories     Gelatin

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 11



Panna Cotta With Fresh Berries and Chocolate Sauce image

Steps:

  • Place the milk in a small bowl.
  • Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin.
  • Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
  • Add the cream, honey, sugar, and salt.
  • Stir until the sugar dissolves, 5 to 7 minutes.
  • Remove from the heat.
  • Pour into 6 wine glasses so that they are 1/2 full.
  • Cool slightly.
  • Refrigerate until set, at least 6 hours.
  • For the sauce:.
  • Combine the cream and butter in a small heavy-bottomed saucepan over medium heat.
  • Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil.
  • Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth.
  • May be made ahead of time and rewarmed over low heat on the stovetop, or in the microwave on medium power.
  • Spoon berries atop the panna cotta, drizzle generously with chocolate sauce.
  • Top with more berries and a decorative drizzling of sauce, and serve.

1 cup whole milk
1 tablespoon unflavored gelatin
3 cups whipping cream
1/3 cup honey
1 tablespoon sugar
1 pinch salt
2 cups assorted fresh berries (I usually use blueberries, raspberries, and chopped strawberries)
3/4 cup heavy cream
1 tablespoon butter
1/2 lb semisweet chocolate, cut in chunks
1/4 teaspoon pure vanilla extract

CHOCOLATE PANNA COTTA

This comes from IGA's list of recipes. To vary the flavour you can replace the chocolate with 2 teaspoons instant coffee or 1 teaspoon finely grated orange or lemon peel. Cook time does not include refrigeration time.

Provided by Studentchef

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5



Chocolate Panna Cotta image

Steps:

  • Sprinkle gelatine in milk snd allow to soften for ten minutes.
  • Heat cream with sugar. Add chocolate and stir until it is dissolved.
  • Remove from stove add softened gelatine and stir.
  • Por mixture into coffee cups and place in fridge for 2 hours to set.

1 tablespoon unflavored gelatin
3 tablespoons milk
2 cups 15% cream
1/2 cup white sugar
1/4 cup grated dark chocolate

COSTA RICAN COFFEE PANNA COTTA WITH BITTERSWEET CHOCOLATE-RUM SAUCE

This is an easy, creamy custard dessert with Costa Rican flavors: dark brown sugar, rum, coffee, coconut and bittersweet chocolate. Panna cotta is sort of the Italian version of creme brulee.

Provided by Camilla Saulsbury

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 4h45m

Yield 8

Number Of Ingredients 13



Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce image

Steps:

  • Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes.
  • Meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatin mixture until dissolved.
  • Whisk in the coconut milk, vanilla extract, and sour cream until smooth. Evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.
  • Bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 1 tablespoon of rum and set aside.
  • To serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. Invert the mold over a serving plate and remove the panna cotta. Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.

Nutrition Facts : Calories 572.1 calories, Carbohydrate 37.4 g, Cholesterol 95.4 mg, Fat 43.5 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 28.6 g, Sodium 56 mg, Sugar 27.5 g

2 teaspoons unflavored gelatin
¼ cup dark rum
1 ¼ cups whipping cream
½ cup dark brown sugar
1 tablespoon instant espresso powder
1 cup coconut milk
1 teaspoon vanilla extract
1 cup sour cream
¾ cup whipping cream
2 tablespoons dark colored corn syrup
8 ounces bittersweet chocolate, chopped
1 tablespoon dark rum
8 sprigs fresh mint for garnish

COSTA RICAN COFFEE PANNA COTTA WITH BITTERSWEET CHOCOLATE-RUM SAUCE

This is an easy, creamy custard dessert with Costa Rican flavors: dark brown sugar, rum, coffee, coconut and bittersweet chocolate. Panna cotta is sort of the Italian version of creme brulee.

Provided by Allrecipes Member

Categories     Rum Desserts

Time 4h45m

Yield 8

Number Of Ingredients 13



Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce image

Steps:

  • Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes.
  • Meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatin mixture until dissolved.
  • Whisk in the coconut milk, vanilla extract, and sour cream until smooth. Evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.
  • Bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 1 tablespoon of rum and set aside.
  • To serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. Invert the mold over a serving plate and remove the panna cotta. Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.

Nutrition Facts : Calories 572.1 calories, Carbohydrate 37.4 g, Cholesterol 95.4 mg, Fat 43.5 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 28.6 g, Sodium 56 mg, Sugar 27.5 g

2 teaspoons unflavored gelatin
¼ cup dark rum
1 ¼ cups whipping cream
½ cup dark brown sugar
1 tablespoon instant espresso powder
1 cup coconut milk
1 teaspoon vanilla extract
1 cup sour cream
¾ cup whipping cream
2 tablespoons dark colored corn syrup
8 ounces bittersweet chocolate, chopped
1 tablespoon dark rum
8 sprigs fresh mint for garnish

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