ESPRESSO PANNA COTTA
Provided by Giada De Laurentiis
Categories dessert
Time 7h15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes. Add the cream, espresso powder, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 2 martini glasses, dividing equally. Cover and refrigerate, stirring every 20 minutes during the first hour. Chill until set, at least 6 hours and up to 2 days.
- When ready to serve, use a vegetable peeler on the chocolate blocks to create about 1 tablespoon each of the white and dark chocolate shavings. Sprinkle the shavings over each panna cotta and serve.
ESPRESSO PANNA COTTA
I got this idea after seeing different dessert presentations at various restaurants. The martini glasses make an elegant impression for such a luscious dessert.-Nicole Clayton, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the cream, sugar, espresso powder and salt. Cook and stir until sugar is dissolved. Remove from the heat., Pour into six dessert dishes. Cover and refrigerate for 1 hour, stirring every 20 minutes. , Refrigerate for at least 5 hours longer or until set. Just before serving, garnish with chocolate curls.
Nutrition Facts : Calories 533 calories, Fat 48g fat (30g saturated fat), Cholesterol 167mg cholesterol, Sodium 115mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
ESPRESSO PANNA COTTA WITH COCOA WHIPPED CREAM
Provided by Tyler Florence
Categories dessert
Time 2h27m
Yield 4 servings (espresso cups)
Number Of Ingredients 8
Steps:
- First add the cocoa powder to the heavy cream for the cocoa whipped cream. Stir well to combine then cover and refrigerate for 1 hour.
- Begin preparing the espresso panna cotta by placing the heavy cream, ground espresso beans, sugar and orange peel in a small saucepan over medium-low heat. Bring to a simmer, then turn off the heat and steep for 6 to 8 minutes.
- Add the powdered gelatin and using a whisk stir over low heat to warm the mixture and dissolve the gelatin. Do not let it simmer. Strain the mixture through a fine sieve (this not only removes the peel and espresso beans, but also any undissolved gelatin) then pour into individual espresso cups. Cover with plastic and refrigerate until set, about 1 hour.
- Once you put these in the refrigerator you can finish preparing the cocoa whipped cream (alternatively, you can do it just before you serve the panna cotta). Whip the cocoa cream until it begins to thicken and then add the confectioners' sugar. Whip until soft peaks form and serve a spoonful over each of the panna cotta servings.
CHOCOLATE ESPRESSO PANNA COTTA RECIPE - (4.4/5)
Provided by á-24269
Number Of Ingredients 8
Steps:
- Pour 1/4 cup of milk into a small bowl, and sprinkle the gelatin on top. When the gelatin softens, after about 10 minutes, stir the two together until combined. Place a fine-mesh strainer over a large, spouted measuring cup or pitcher, and set aside. Meanwhile, add the remaining 1/4 cup milk, cream, sugar and salt to a large sauce pan, and whisk to dissolve the sugar. Bring just to a boil over medium-high heat, then turn the heat down to low, and add the espresso powder, stirring constantly until combined. With the cream gently simmering, whisk in the coffee extract and chopped chocolate, until completely melted and velvety-smooth. Remove from the heat, and whisk in the softened gelatin, stirring until completely dissolved. Carefully pour the mixture through the strainer to separate any lumpy bits, then divide among 4 ramekins or small serving dishes. Lightly cover and let cool to room-temperature, then refrigerate until fully set, about 3 hours. Serve chilled with fresh whipped cream and chocolate shavings. Can be made up to two days in advance.
DAIRY-FREE CHOCOLATE COCONUT ESPRESSO PANNA COTTA RECIPE BY TASTY
Here's what you need: coconut oil, dark chocolate, coconut cream, organic cane sugar, instant espresso, hot water, agar agar, shaved dark chocolate, espresso beans
Provided by Crystal Hatch
Categories Desserts
Yield 4 servings
Number Of Ingredients 9
Steps:
- Grease 4 4-ounce (115 g) ramekins with coconut oil and set aside.
- In a medium saucepan over medium-low heat, combine the dark chocolate, coconut cream, sugar, and instant espresso. Warm slowly, stirring occasionally, until the sugar is dissolved and the mixture is simmering.
- Add the agar agar to the hot water and stir until there are no lumps and the agar agar is fully dissolved.
- Pour the agar mixture into the warm coconut cream mixture and whisk to combine. Increase the heat to medium, bring to a gentle boil, and whisk continuously for 3 minutes, until thickened. Remove from the heat and immediately divide between the greased ramekins.
- Refrigerate for at least 30 minutes. (The agar will set at room temperature, but chilling the panna cotta in the fridge will expedite the process.)
- When ready to serve, use an offset spatula or butter knife to carefully work around the edges of the ramekins to loosen the panna cotta. Invert onto serving plates and garnish with shaved dark chocolate and espresso beans.
- Enjoy!
Nutrition Facts : Calories 517 calories, Carbohydrate 20 grams, Fat 50 grams, Fiber 0 grams, Protein 4 grams, Sugar 69 grams
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