ITALIAN COFFEE PANNA COTTA
Ingredients
Coffee Panna Cotta
- 360 g (1+1/2 cup) whipping cream I suggest to use fresh whipping cream with about 35% fat
- 80 g (1/3 cup) sugar
- 1/3 vanilla bean or 1/2 tsp vanilla extract
- 180 g (3/4 cup) hot coffee
- 10 g gelatine leaf or gelatine powder
Chocolate Espresso Topping
- 70 g (2,5 oz) dark chocolate
- 60 g (1/4 cup) whipping cream
- About 15-25 g 1-2 tbsp coffee
Instructions
Coffee Panna Cotta
- Grease 5 disposable aluminium ramekins with some flavorless vegetable oil (I’ve used sunflower seed oil); absorb any oil excess with paper towel. Set aside.
- Prepare the coffee: I make my Italian Espresso moka pot, you can make coffee in your favorite way.
- In a small size saucepan, place whipping cream, sugar and vanilla bean cut longisde.
- Soak gelatine leaves in chilled water for about 5 minutes.
- Meanwhile bring whipping cream mix to a simmer over low-medium heat: remove from heat just before it starts simmering.
- Incorporate hot coffee into the whipping cream mix.
- Gently squeeze gelatine leaves and completely dissolve it into the hot whipping cream mix.
- Pour it in the prepared molds and refrigerate to set for at least 4 hour or overnight.
Chocolate Espresso Topping
- Finely chop dark chocolate.
- Mix whipping cream, coffee and bring to a simmer (remove from heat when very hot but just before starts simmering).
- Add chopped chocolate, let it sit for 1-2 minutes, then mix until chocolate is completely dissolved.
Serve
- Invert Coffee Panna Cotta onto your serving plate, make a small hole with a knife on the bottom of the mold to easily unmold it.
- Pour the Chocolate Espresso Topping and serve immediately.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
This recipe is very easy to make, you just need to pay attention to completely dissolve soaked and squeezed gelatine leaves into the hot cream mix.
Gelatine dissolves immediately into hot fluids, but if your cream mix is not hot, it doesn’t dissolve.
For a vegetarian option you can use agar agar instead of gelatine, but the Panna Cotta’s texture will be a bit harder.
You can also use the same amount of gelatine powder instead of leaves: read the instructions on the packaging of your gelatine to use the correct method to use it.
Panna Cotta is a refreshing No-Bake dessert that you should enjoy directly from the fridge, that’s the reason why it’s great on hot Summer season: both because you don’t need to turn on your oven to make it, and because it’s a chilled treat 😛
If you don’t like coffee flavor and you prefer to enjoy a traditional Italian Panna Cotta, just substitute the coffee amount with whipping cream and increase vanilla bean to 1/2 bean (or 1 tsp vanilla extract).
In the picture above I served my Panna Cotta with a sweetened sauteed berry mix: berry mix are slightly sour and matched perfectly with the sweeteness of Panna Cotta!
