Silky, smooth, and sophisticated, this Espresso Panna Cotta brings a café-style dessert to your table. Infused with bold espresso and topped with rich dark chocolate shavings, this Italian classic offers a perfect balance of creaminess and coffee kick.
Ingredients:
- 1 cup whole milk
- 1 tablespoon instant espresso powder
- 1 envelope (2 1/4 tsp) unflavored gelatin
- 2 cups heavy cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- Dark chocolate shavings, for garnish
Instructions:
Bloom the Gelatin:
In a small bowl, pour 1/4 cup milk and sprinkle the gelatin evenly over the top. Let it sit for 5-10 minutes until it blooms and softens.
Heat the Cream Mixture:
In a saucepan over medium heat, combine the remaining milk, cream, sugar, and espresso powder. Stir until the sugar dissolves and the mixture is hot but not boiling. Remove from heat and stir in vanilla.
Combine and Set:
Whisk the bloomed gelatin into the warm cream mixture until fully dissolved. Pour into individual ramekins or serving glasses. Chill for at least 4 hours, or overnight, until fully set.
Serve:
To unmold, dip ramekins briefly in hot water and invert onto a plate. Garnish with dark chocolate shavings before serving.
Recipe Tips:
- Use freshly brewed espresso for stronger flavor.
- Add a splash of coffee liqueur for depth.
FAQs:
Can I use plant-based milk?
Yes, but the texture may be slightly less rich.
How long does it keep?
Up to 3 days in the fridge, covered.
