WHITE CHOCOLATE PANNA COTTA WITH ESPRESSO SYRUP
White chocolate puts a delicious spin on traditional panna cotta. A coffee syrup draped over the top is simply fantastic.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the cream, sugar and milk. Sprinkle with gelatin; let stand for 1 minute. Heat over low heat, stirring until sugar and gelatin are completely dissolved. Stir in chocolate until melted., Pour into eight 4-oz. ramekins coated with cooking spray. Cover and refrigerate for at least 5 hours or until set. , In a small saucepan, combine espresso and sugar. Bring to a boil; cook until liquid is thickened to a syrup consistency and reduced to about 1/4 cup. Unmold panna cotta onto dessert plates; drizzle each serving with 1-1/2 teaspoons syrup.
Nutrition Facts : Calories 480 calories, Fat 35g fat (22g saturated fat), Cholesterol 108mg cholesterol, Sodium 66mg sodium, Carbohydrate 38g carbohydrate (36g sugars, Fiber 0 fiber), Protein 4g protein.
ESPRESSO PANNA COTTA
Provided by Giada De Laurentiis
Categories dessert
Time 7h15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes. Add the cream, espresso powder, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 2 martini glasses, dividing equally. Cover and refrigerate, stirring every 20 minutes during the first hour. Chill until set, at least 6 hours and up to 2 days.
- When ready to serve, use a vegetable peeler on the chocolate blocks to create about 1 tablespoon each of the white and dark chocolate shavings. Sprinkle the shavings over each panna cotta and serve.
CAPPUCCINO PANNA COTTA WITH CHOCOLATE SAUCE
Panna cotta is essentially milk-flavored Jell-O. My version tastes like a coffee milk shake! YUM! It's super cinchy to make but very impressive and a perfect DO-AHEAD. You can make this one day and serve it the next-it's almost unfair how easy it IS for the wow factor you get. Dress it up with a little chocolate Sauce, and voila, it's fancy!
Provided by Anne Burrell
Categories dessert
Time 2h30m
Yield 4 Servings
Number Of Ingredients 12
Steps:
- FOR THE PANNA COTTA
- 1.In a small bowl of cool water, submerge the gelatin sheets to soften. They will go from stiff to soft, kind of like the texture of a giant contact lens. Feel one-it's SO cool!
- 2.In a small saucepan, combine the cream, sugar, and espresso powder. Split the vanilla bean lengthwise down one side, open it up, and scrape out the seeds with a paring knife. Add the seeds and the hull to the pan. Whisk to combine everything.
- 3.Bring the cream mixture to a boil and then immediately turn off the heat. Remove the softened gelatin sheets from the water and squeeze out the excess water. Add the gelatin sheets to the pan and whisk to combine.
- 4.Immediately ladle the cream mixture into four 6-ounce ramekins and refrigerate for 2 to 3 hours or
- overnight.
- FOR THE CHOCOLATE SAUCE
- 1.Fill a small saucepan with 1 inch of water and bring it to a boil (BTB).
- 2.In a medium heatproof bowl, combine the chocolate chips, heavy cream, butter and corn syrup. place the bowl on top of the pan of water (this is a double-boiler setup). Reduce the heat to a simmer. Stir until the chocolate has melted and all the ingredients are combined. Remove and use immediately or store in a warm place until ready to use.
- TO UNMOLD THE PANNA COTTA
- 1.Fill a small saucepan with 1 inch of water and bring to a boil, then turn off the heat. Run a paring knife around the outside edge of the panna cotta to loosen it. Set each ramekin in the saucepan for 10 seconds. Place a small serving plate on top of each ramekin and flip it over to unmold the panna cotta. If it doesn't release, put the ramekin in the water for a few seconds more and try again.
- 2.To serve, ladle a couple tablespoons of the chocolate sauce around the panna cotta and sprinkle with a few chocolate-covered espresso beans.
ESPRESSO PANNA COTTA
I got this idea after seeing different dessert presentations at various restaurants. The martini glasses make an elegant impression for such a luscious dessert.-Nicole Clayton, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the cream, sugar, espresso powder and salt. Cook and stir until sugar is dissolved. Remove from the heat., Pour into six dessert dishes. Cover and refrigerate for 1 hour, stirring every 20 minutes. , Refrigerate for at least 5 hours longer or until set. Just before serving, garnish with chocolate curls.
Nutrition Facts : Calories 533 calories, Fat 48g fat (30g saturated fat), Cholesterol 167mg cholesterol, Sodium 115mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
DAIRY-FREE CHOCOLATE COCONUT ESPRESSO PANNA COTTA RECIPE BY TASTY
Here's what you need: coconut oil, dark chocolate, coconut cream, organic cane sugar, instant espresso, hot water, agar agar, shaved dark chocolate, espresso beans
Provided by Crystal Hatch
Categories Desserts
Yield 4 servings
Number Of Ingredients 9
Steps:
- Grease 4 4-ounce (115 g) ramekins with coconut oil and set aside.
- In a medium saucepan over medium-low heat, combine the dark chocolate, coconut cream, sugar, and instant espresso. Warm slowly, stirring occasionally, until the sugar is dissolved and the mixture is simmering.
- Add the agar agar to the hot water and stir until there are no lumps and the agar agar is fully dissolved.
- Pour the agar mixture into the warm coconut cream mixture and whisk to combine. Increase the heat to medium, bring to a gentle boil, and whisk continuously for 3 minutes, until thickened. Remove from the heat and immediately divide between the greased ramekins.
- Refrigerate for at least 30 minutes. (The agar will set at room temperature, but chilling the panna cotta in the fridge will expedite the process.)
- When ready to serve, use an offset spatula or butter knife to carefully work around the edges of the ramekins to loosen the panna cotta. Invert onto serving plates and garnish with shaved dark chocolate and espresso beans.
- Enjoy!
Nutrition Facts : Calories 517 calories, Carbohydrate 20 grams, Fat 50 grams, Fiber 0 grams, Protein 4 grams, Sugar 69 grams
CHOCOLATE ESPRESSO PANNA COTTA RECIPE - (4.4/5)
Provided by á-24269
Number Of Ingredients 8
Steps:
- Pour 1/4 cup of milk into a small bowl, and sprinkle the gelatin on top. When the gelatin softens, after about 10 minutes, stir the two together until combined. Place a fine-mesh strainer over a large, spouted measuring cup or pitcher, and set aside. Meanwhile, add the remaining 1/4 cup milk, cream, sugar and salt to a large sauce pan, and whisk to dissolve the sugar. Bring just to a boil over medium-high heat, then turn the heat down to low, and add the espresso powder, stirring constantly until combined. With the cream gently simmering, whisk in the coffee extract and chopped chocolate, until completely melted and velvety-smooth. Remove from the heat, and whisk in the softened gelatin, stirring until completely dissolved. Carefully pour the mixture through the strainer to separate any lumpy bits, then divide among 4 ramekins or small serving dishes. Lightly cover and let cool to room-temperature, then refrigerate until fully set, about 3 hours. Serve chilled with fresh whipped cream and chocolate shavings. Can be made up to two days in advance.
COSTA RICAN COFFEE PANNA COTTA WITH BITTERSWEET CHOCOLATE-RUM SAUCE
This is an easy, creamy custard dessert with Costa Rican flavors: dark brown sugar, rum, coffee, coconut and bittersweet chocolate. Panna cotta is sort of the Italian version of creme brulee.
Provided by Camilla Saulsbury
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 4h45m
Yield 8
Number Of Ingredients 13
Steps:
- Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes.
- Meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatin mixture until dissolved.
- Whisk in the coconut milk, vanilla extract, and sour cream until smooth. Evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.
- Bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 1 tablespoon of rum and set aside.
- To serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. Invert the mold over a serving plate and remove the panna cotta. Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.
Nutrition Facts : Calories 572.1 calories, Carbohydrate 37.4 g, Cholesterol 95.4 mg, Fat 43.5 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 28.6 g, Sodium 56 mg, Sugar 27.5 g
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DARK CHOCOLATE ESPRESSO PANNA COTTA - FORK KNIFE SWOON
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5/5 (1)Category DessertCuisine AmericanTotal Time 30 mins
- Pour 1/4 cup of milk into a small bowl, and sprinkle the gelatin on top. When the gelatin softens, after about 10 minutes, stir the two together until combined. Place a fine-mesh strainer over a large, spouted measuring cup or pitcher, and set aside.
- Meanwhile, add the remaining 1/4 cup milk, cream, sugar and salt to a large sauce pan, and whisk to dissolve the sugar. Bring just to a boil over medium-high heat, then turn the heat down to low, and add the espresso powder, stirring constantly until combined.
- With the cream gently simmering, whisk in the coffee extract and chopped chocolate, until completely melted and velvety-smooth. Remove from the heat, and whisk in the softened gelatin, stirring until completely dissolved. Carefully pour the mixture through the strainer to separate any lumpy bits, then divide among 4 ramekins or small serving dishes.
- Lightly cover and let cool to room-temperature, then refrigerate until fully set, about 3 hours. Serve chilled with fresh whipped cream and chocolate shavings. Can be made up to two days in advance.
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- In a small saucepan heat the cream with two tablespoons of sugar until simmering, then break up the chocolate and stir until melted into the cream.
- Whisk the softened gelatin and milk into the chocolate mixture until smooth, and pour this chocolate layer into four (4 ounce) glass tumblers and refrigerate until firm.
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