Espresso Panna Cotta Recipes

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ESPRESSO PANNA COTTA



Espresso Panna Cotta image

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

1 envelope unflavored gelatin
1 cup milk
3 cups heavy whipping cream
1/2 cup sugar
2 tablespoons instant espresso powder or instant coffee granules
1/8 teaspoon salt
Dark and white chocolate curls

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



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

ESPRESSO PANNA COTTA WITH COCOA WHIPPED CREAM



Espresso Panna Cotta with Cocoa Whipped Cream image

Provided by Tyler Florence

Categories     dessert

Time 2h27m

Yield 4 servings (espresso cups)

Number Of Ingredients 8

1 cup heavy cream
1 tablespoon cocoa powder
2 tablespoons confectioners' sugar
1 1/2 cups heavy cream
1 tablespoon espresso beans, roughly ground
3 tablespoons sugar
1/2 orange, peel only
1 teaspoon powdered gelatin

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.

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 MARBLED PANNA COTTA



Espresso Marbled Panna Cotta image

This is from Donna Hay's Autumn Issue 2 (from about 2001 I think). I added more vanilla (you can reduce this to half if you only like a slight vanilla taste) and used raw sugar (not as sweet). I have made this with raspberries as well (see separate recipe). Looks great in a clear glass so you can see the pretty marbled effect (and no messy unmoulding!) Time doesn't include refrigeration time.

Provided by LilKiwiChicken

Categories     Gelatin

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups cream
1/3 cup powdered sugar
1 vanilla bean, split
2 teaspoons gelatin
1 teaspoon milk
1/4 cup espresso coffee, liquid
1/4 cup raw sugar

Steps:

  • Espresso syrup - Put coffee & raw sugar in a small saucepan and stir over medium heat until sugar is dissolved.
  • Simmer 5 minutes or until thick and syrupy. Set aside to cool totally.
  • Panna Cotta - Put cream, powdered sugar & vanilla bean in a saucepan over low heat & simmer slowly, stirring occasionally, until liquid is reduced by approximately one third. Remove from the heat.
  • Put gelatine in a bowl, cover with the milk & stand for 5 minutes.
  • Stir into cream mixture and simmer for 1 minute longer.
  • Remove vanilla bean & allow mixture to cool.
  • Drizzle the coffee syrup over the inside of 4 clear glass moulds/ramekins/glasses.
  • Fill immediately with cooled panna cotta mixture. Cover & refrigerate for 4-6 hours or until firm.

Nutrition Facts : Calories 326.3, Fat 23.3, SaturatedFat 14.5, Cholesterol 79.4, Sodium 53.1, Carbohydrate 26.9, Sugar 22.4, Protein 4.3

PANNA COTTA



Panna Cotta image

Make and share this Panna Cotta recipe from Food.com.

Provided by Diana Adcock

Categories     Gelatin

Time 6m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 5

1/2 cup half-and-half
1 (1/4 ounce) envelope unflavored gelatin
2 cups heavy cream
2 teaspoons pure vanilla extract
6 tablespoons white sugar

Steps:

  • In a medium saucepan sprinkle the contents of the gelatin packet over the half and half and let stand for 5 minutes.
  • Over low heat stir the gelatin mixture until it totally dissolves.
  • Add the heavy cream.
  • Add half of the vanilla and sugar.
  • Stir again over the low heat until the sugar is dissolved.
  • Taste and add remaining vanilla if you wish.
  • Wipe the insides of 4-1/2 cup ramekins with a light coating of canola oil.
  • Ladle in the cream mixture and let stand until cool.
  • Place in the fridge for 4 hours.
  • You can serve in the dishes or invert.
  • Serve with fresh fruit.

CHOCOLATE ESPRESSO PANNA COTTA RECIPE - (4.4/5)



Chocolate Espresso Panna Cotta Recipe - (4.4/5) image

Provided by á-24269

Number Of Ingredients 8

1/2 cup whole milk, divided
1 package (1-1/4 tsp) unflavored gelatin
1-3/4 cups heavy cream
1/4 cup granulated sugar
1/4 tsp fine-grain sea salt
1 tsp espresso powder (or instant espresso)
1 tsp pure coffee extract (or pure vanilla extract)
4 oz good-quality bittersweet chocolate (60-70% cacao), finely-chopped

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.

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