Cappuccino Panna Cotta Recipes

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PANNA COTTA



Panna Cotta image

A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator.

Provided by CHERYLA33

Categories     World Cuisine Recipes     European     Italian

Time 4h15m

Yield 6

Number Of Ingredients 5

⅓ cup skim milk
1 (.25 ounce) envelope unflavored gelatin
2 ½ cups heavy cream
½ cup white sugar
1 ½ teaspoons vanilla extract

Steps:

  • Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
  • In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
  • Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 20.2 g, Cholesterol 136.1 mg, Fat 36.7 g, Protein 3.5 g, SaturatedFat 22.8 g, Sodium 45.8 mg, Sugar 17.6 g

ESPRESSO PANNA COTTA



Espresso panna cotta image

Check out our recipe for silky smooth caffè latte panna cotta with espresso syrup. This dessert is an ideal way to end any dinner party, it's gluten-free and looks impressive

Provided by Amanda James

Categories     Dessert

Time 25m

Yield Makes 4

Number Of Ingredients 9

2 1/2 leaves gelatine
100ml strong black coffee
100ml whole milk
300ml double cream
80g demerara sugar
1 tsp vanilla extract
100ml strong black coffee
100g caster sugar
1 tbsp kahlua

Steps:

  • Soak the gelatine in a bowl of cold water.
  • Mix the coffee, milk and cream in a bowl, then pour about a quarter of the liquid into a pan and put over a low heat.
  • Tip in the sugar and stir until it has dissolved, then remove from the heat.
  • Squeeze out the gelatine sheets and add them to the pan. Stir until the gelatine has dissolved.
  • Strain the warmed liquid through a sieve into the remaining coffee, milk and cream mix. Stir in the vanilla.
  • Ladle it into 4 serving glasses and put in the fridge. Chill for 4 hours or overnight until set.
  • To make the coffee syrup, simmer the coffee and sugar until the sugar has dissolved and the coffee has thickened.
  • Stir in the Kahlúa and cool. Just before serving, flood the top of each glass with a little syrup.

Nutrition Facts : Calories 588 calories, Fat 41.2 grams fat, SaturatedFat 25.6 grams saturated fat, Carbohydrate 49.2 grams carbohydrates, Sugar 49.1 grams sugar, Protein 3.1 grams protein

CAPPUCCINO PANNA COTTA WITH CHOCOLATE SAUCE



Cappuccino Panna Cotta with Chocolate Sauce image

Panna cotta is essentially milk-flavored Jell-O. My version tastes like a coffee milk shake! YUM! It's super cinchy to make but very impressive and a perfect DO-AHEAD. You can make this one day and serve it the next-it's almost unfair how easy it IS for the wow factor you get. Dress it up with a little chocolate Sauce, and voila, it's fancy!

Provided by Anne Burrell

Categories     dessert

Time 2h30m

Yield 4 Servings

Number Of Ingredients 12

2 tablespoons light corn syrup
FOR THE PANNA COTTA:
4 sheets of gelatin*
3 cups heavy cream
¾ cup sugar
2 tablespoons instant espresso powder
½ vanilla bean
½ cup chocolate-covered espresso beans, for garnish
FOR THE CHOCOLATE SAUCE:
4 ounces semisweet chocolate chips
¼ cup heavy cream
2 tablespoons unsalted butter

Steps:

  • FOR THE PANNA COTTA
  • 1.In a small bowl of cool water, submerge the gelatin sheets to soften. They will go from stiff to soft, kind of like the texture of a giant contact lens. Feel one-it's SO cool!
  • 2.In a small saucepan, combine the cream, sugar, and espresso powder. Split the vanilla bean lengthwise down one side, open it up, and scrape out the seeds with a paring knife. Add the seeds and the hull to the pan. Whisk to combine everything.
  • 3.Bring the cream mixture to a boil and then immediately turn off the heat. Remove the softened gelatin sheets from the water and squeeze out the excess water. Add the gelatin sheets to the pan and whisk to combine.
  • 4.Immediately ladle the cream mixture into four 6-ounce ramekins and refrigerate for 2 to 3 hours or
  • overnight.
  • FOR THE CHOCOLATE SAUCE
  • 1.Fill a small saucepan with 1 inch of water and bring it to a boil (BTB).
  • 2.In a medium heatproof bowl, combine the chocolate chips, heavy cream, butter and corn syrup. place the bowl on top of the pan of water (this is a double-boiler setup). Reduce the heat to a simmer. Stir until the chocolate has melted and all the ingredients are combined. Remove and use immediately or store in a warm place until ready to use.
  • TO UNMOLD THE PANNA COTTA
  • 1.Fill a small saucepan with 1 inch of water and bring to a boil, then turn off the heat. Run a paring knife around the outside edge of the panna cotta to loosen it. Set each ramekin in the saucepan for 10 seconds. Place a small serving plate on top of each ramekin and flip it over to unmold the panna cotta. If it doesn't release, put the ramekin in the water for a few seconds more and try again.
  • 2.To serve, ladle a couple tablespoons of the chocolate sauce around the panna cotta and sprinkle with a few chocolate-covered espresso beans.

PANNA COTTA WITH FRESH BERRIES



Panna Cotta with Fresh Berries image

If there's panna cotta on the menu at an Italian restaurant I have a hard time not ordering it. Its name literally means "cooked cream," and my vanilla bean-flavored version gets topped with gorgeous macerated berries.

Provided by Kardea Brown

Categories     dessert

Time 4h35m

Yield 4 servings

Number Of Ingredients 7

2 cups heavy cream
1/2 vanilla bean, seeds scraped
1/3 cup plus 1/4 cup granulated sugar
1 1/4 teaspoons unflavored gelatin
2 tablespoons cold water
1 cup mixed berries
1 tablespoon lemon juice

Steps:

  • Whisk together the cream, vanilla seeds, vanilla pod and 1/3 cup sugar in a medium saucepan. Bring to a simmer over medium heat. Remove from the heat and let stand 10 minutes. Remove the vanilla pod.
  • Meanwhile, sprinkle the gelatin over the water in a small bowl and let stand until the gelatin is moistened, about 5 minutes. Return the saucepan to medium heat and whisk the gelatin mixture into the cream mixture. Bring to a simmer and stir until the gelatin is dissolved.
  • Pour the cream mixture into 4 custard cups or ramekins. Cover with plastic wrap and refrigerate until the panna cotta is set, about 4 hours (or up to overnight).
  • About an hour before serving, combine the berries, lemon juice and remaining 1/4 cup sugar in a medium bowl, tossing to coat. Let stand until ready to serve.
  • To serve, dip the bottoms of the custard cups in a bowl of very hot water. Run a knife around the edges and unmold the panna cotta onto serving plates. (You can also serve right in the custard cups.) Top with the macerated berries.

CAPPUCCINO PANNA COTTA



Cappuccino Panna Cotta image

Provided by Brian Boitano

Categories     dessert

Time 5h48m

Yield 10 servings

Number Of Ingredients 10

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

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.

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