Thursday, December 4, 2008

Espresso Panna Cotta

If you like coffee ice cream, this dessert is for you.  Why?  It tastes like melted coffee ice cream. Hello, yummy.  This is your basic panna cotta with espresso powder added to give it that punch of flavor (and caffeine). I like it served like this in a martini glass, but it would also look lovely unmolded from a ramekin with a little chocolate syrup and shavings.

Espresso Panna Cotta
Adapted from

1/3 cup skim milk
1 (.25 ounce) envelope unflavored gelatin
2 1/2 cups heavy cream
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
1-2 tsp instant espresso powder

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. Add espresso powder and stir. 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.


CECIL said...

I am not big fans of ice cream, but I do make an exception for coffee ice cream and I sure can use one or two of these espresso panna cotta right now. Or anytime, actually.

Shannon said...

this is hard to decide whether to make this espresso panna cotta or a simple vanilla bean---too bad I don't have enough milk to make both!

Shannon said...

Would you mind if I featured this recipe on my blog? I, obviously, would completly link back to your site.

Shannon from Created By Shannon