This espresso panna cotta belongs on your have-to-make list
If there’s one Italian dessert recipe you have to master (apart from the ubiquitous tiramisu, of course), it’s the panna cotta. It’s creamy, it’s dreamy, and it’s quite easy to make.
Espresso panna cotta
Serves 4
Preparation: 10 minutes, plus setting time
Cooking: 5 minutes
Preparation: 10 minutes, plus setting time
Cooking: 5 minutes
Ingredients:
- 2 cups cream
- 40 g caster sugar
- 3 gelatine leaves
- 3 T fresh espresso
- Chopped chocolate, for serving
For the coffee syrup:
- ¼ cup espresso
- 50 g brown sugar
Method:
- Heat the cream, sugar and espresso in small saucepan until it just starts to bubble, then remove from the heat.
- Soften the gelatine leaves in a bowl of cold water for a few minutes, then squeeze out any excess liquid.
- Stir the softened gelatine through the warm cream mixture until dissolved.
- Divide between 4 small bowls and chill for 4 hours.
- To make the coffee syrup, place the espresso and brown sugar in a saucepan and simmer over medium heat until the mixture reduces and becomes syrupy. Serve the panna cotta with a swirl of coffee syrup and chopped chocolate.
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