Coffee panna cotta with espresso

Name: Coffee panna cotta with espresso
Ingredients: 7 g powdered gelatin; 2 tbsp cold water; 450 ml heavy cream; 150 ml whole milk; 60 g caster sugar; 1 pinch fine salt; 60 ml espresso (cooled); 1 tsp vanilla extract; 30 g hazelnuts (chopped); 1 tsp cocoa powder

Coffee - Coffee panna cotta with espresso by Stella L. - Recipia

Coffee panna cotta with espresso is a softly set Italian dessert made with cream, milk and brewed coffee. It chills to a gentle wobble, with clear coffee flavor under toasted hazelnuts and cocoa. I serve it in small glasses rather than fussing with molds; it can be made ahead and brought straight to the table. Prep: 10 minutes. Cook: 8 minutes. Rest: 4 hours 5 minutes. Total time: 4 hours 23 minutes. Serves 4. About 515 kcal and 5 g protein per serving.

Ingredients

For the panna cotta

7 g powdered gelatin
2 tbsp cold water
450 ml heavy cream
150 ml whole milk
60 g caster sugar
1 pinch fine salt
60 ml espresso (cooled)
1 tsp vanilla extract

For serving

30 g hazelnuts (chopped)
1 tsp cocoa powder

Preparation

1. Sprinkle the powdered gelatin evenly over the cold water in a small bowl. Leave it to bloom for 5 minutes. 2. Put the cream, milk, sugar and salt in a saucepan. Warm over medium-low heat for 5 minutes, stirring, until the sugar dissolves and steam rises gently; don’t let it boil. Remove from the heat and whisk in the espresso, vanilla and bloomed gelatin until smooth. 3. Divide the mixture among four small glasses. Cover and refrigerate for at least 4 hours, until softly set. 4. Just before serving, toast the chopped hazelnuts in a dry skillet over medium heat for 3 minutes, stirring, until fragrant and lightly golden. Let them cool, then scatter over the panna cotta with the cocoa powder.

Notes

Let the espresso cool before adding it, and use a proper shot rather than weak drip coffee; the coffee should still come through once mixed with dairy. Decaf espresso works in the same amount, or replace 15 ml of the espresso with milk for a gentler note. This contains dairy and gelatin, and the topping has hazelnuts. Serve each glass with a plain biscotti. If using narrow glasses, leave room for the topping instead of filling them to the rim. Toasted nuts soften in the fridge, so add them just before serving. The covered desserts keep for up to 3 days refrigerated. I like chopped hazelnuts rather than ground ones here; they stay crisp longer.