Espresso panna cotta
- Preparation 15 min
- Refrigeration 4 h
- Cooking 5 min
- Servings 4 to 6
- Freezing I do not suggest
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☕ The one my followers asked for
My followers wanted coffee recipes. I developed a few, and this espresso panna cotta is one of them. Soft cream, a brown sugar base, and coffee that takes over everything. It tastes what it should.
🥄 Straight from the glass
No unmolding, no stress. You pour into glasses or ramekins, it sets in the fridge, and you eat it with a spoon right out of the glass.
🍽️ For when you have company
It needs time in the fridge, and that is exactly what makes it handy. You make it ahead, people show up, and there is nothing left to do. A night in the fridge is perfect.
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☕ Espresso is for intensity
Very strong drip coffee or even instant coffee does the job too. No espresso machine? That doesn’t stop you.
🌡️ Add the espresso lukewarm
Lukewarm, it doesn’t change the taste of the other ingredients. That’s why the recipe asks for it that way.
🔥 Never let the cream boil
It can split. Low heat, keep stirring, and stay by the pot instead of wandering off.
And measure the gelatin properly. A panna cotta that’s too soft is less good, but too much gelatin, forget it: you end up with rubber.
🥛 What you can swap
35% cream, yes, it works. White sugar instead of brown sugar, yes too, but brown sugar tastes deeper. Maple syrup, no: it’s too liquid.
🌙 Make it the night before
A night in the fridge is perfect. It keeps 3 to 5 days in the fridge. I wouldn’t freeze it.
✅ What to serve with my espresso panna cotta
I eat it plain. Grated chocolate on top, if you want. Craving another coffee dessert? There’s my orange and coffee chocolate panna cotta, my legendary Baileys tiramisu and my coffee cake.
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Ingredients
- 300 ml 15% cooking cream
- 100 ml milk
- 2 teaspoons (10 ml) powdered gelatin
- 1/2 cup (125 ml) strong liquid espresso, lukewarm
- 1/3 cup (80 ml) packed brown sugar
- 1 teaspoon (5 ml) vanilla extract
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Preparation
- In a small saucepan, put the milk and cream then sprinkle the gelatin on top. Allow to absorb for 10 minutes.
- Heat over low heat for 5 to 6 minutes, stirring, until the gelatin is completely dissolved. The cream should not boil.
- Add the coffee, brown sugar and vanilla then mix for 2 to 3 minutes or until the brown sugar is completely dissolved.
- Divide the mixture into 4 or 6 glasses and place in the fridge for 4 hours.
Yes. Espresso gives you intensity, but very strong drip coffee or instant coffee do the job too. Keep it lukewarm before adding it.
Probably because it boiled. Heat on low while stirring, and take the pot off before it boils.
Yes, and it’s actually perfect: a night in the fridge and it’s ready. It keeps 3 to 5 days in the fridge.
I do not suggest freezing it. Keep it in the fridge, in its glass, and eat it within 3 to 5 days.
Yes to both. Brown sugar tastes deeper than white sugar, but it works. Maple syrup, no, it’s too liquid.
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