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Panna Cotta literally translates as
"cooked cream" in Italian. These softly set and creamy Italian puddings are so
silky-smooth they slip down beautifully at the end of a meal.
Flavored with
coffee and served with a chocolate cream adds a new look to this popular
Italian dessert. They are also perfect for dinner parties
because they can be made a day or two in advance and kept refrigerated until ready to be
served.
Check out all of Linda's
Puddings, Creams, and Custard Recipes
Coffee Panna Cotta with Chocolate Cream Recipe
Recipe Type:
Puddings, Creams, & Custards,
Chocolate,
Coffee,
Dessert
Cuisine: Italian
Yields:
4 to 6 servings
Prep time: 30 min
Chill time: 3 hr or overnight
Ingredients:
1 envelope of unflavored
gelatin (approximately 2 teaspoons)
2 teaspoons espresso coffee granules
1/2 cup milk
2 1/2 cups
heavy cream*
1/2 cup granulated
sugar
1 vanilla bean or 2 teaspoons pure vanilla extract
Chocolate-covered coffee beans, for garnish
Chocolate Cream (see recipe below)
*Half and half, buttermilk, whole milk, and/or sour cream
may be substituted for part of the cream.
Preparation:
In a small bowl, add the coffee granules
and 1/2 cup milk; sprinkle the gelatin over the milk; let stand until the gelatin is softened, about 5 minutes.
In a large saucepan, combine heavy cream and sugar. Add
vanilla extract or vanilla bean. If using a vanilla bean, slice the bean lengthwise and
scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream
just to a simmer (do not let it boil), whisking occasionally until sugar has completely
dissolved; remove from heat and remove vanilla bean pod. Add the softened gelatin/coffee
mixture and whisk to completely dissolve the gelatin.
Strain hot cream mixture into a large glass measuring cup
with a pouring spout; pour into ramekins or custard cups.
NOTE: Don't skip the straining
step as it removes any bits of un-dissolved gelatin or coffee and insures a nice smooth dessert.
Also, don't let the cream mixture cool before straining. If
using a vanilla bean, lightly swirl the cream to distribute the seeds evenly.
Refrigerate for at least 3 hours or overnight.
To unmold and serve, carefully dip bottom of each ramekin
in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to
loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on
individual chilled serving plate (topside down). Invert the custard onto the plate and
carefully lift off ramekin (shake gently to release). Pour the Chocolate
Cream around the panna cotta. Dot drops of the reserved cream onto the
Chocolate Sauce and feather it with a toothpick.
 Decorate with
chocolate-covered coffee beans and serve.
Makes 4 to 6 servings (depending on size of the custard
cups).
Chocolate Cream:
2/3 cup
light cream
2 ounces semi-sweet
chocolate, melted*
* Learn different techniques for
How To Melt Chocolate.
Place 1/4 of the cream in a bowl and stir
in the melted chocolate. Gradually stir in the remaining cream, reserving 1
tablespoon for the garnish.
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