Coffee Panna Cotta Panna Cotta Al Caffe Recipes

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ESPRESSO PANNA COTTA



Espresso Panna Cotta image

Provided by Giada De Laurentiis

Categories     dessert

Time 7h15m

Yield 2 servings

Number Of Ingredients 8

1/2 cup whole milk
1 1/2 teaspoons unflavored powdered gelatin
1 1/2 cups heavy cream
3 heaping teaspoons instant espresso powder
1/4 cup sugar
Pinch salt
1 small white chocolate bar, for garnishing
1 small dark chocolate bar, for garnishing

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.

COFFEE PANNA COTTA (PANNA COTTA AL CAFFE')



Coffee Panna Cotta (Panna Cotta al Caffe') image

Excerpted from Lidia's Celebrate Like an Italian. Copyright © 2017 Tutti a Tavola, LLC. Published in Canada by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Provided by Nicoletta

Categories     Dessert

Time 15m

Number Of Ingredients 8

1 cup milk
1 Tbsp powdered gelatin
2 1/2 cups heavy cream
3/4 cup sugar
3 Tbsp instant espresso granules
1 Tbsp Sambuca or other anise-flavored liquer
1 tsp pure vanilla extract
pinch of kosher salt

Steps:

  • Heat the milk until just warm to the touch. Sprinkle in the gelatin, and let it dissolve, about 5 minutes.
  • In a medium saucepan, combine the cream and sugar over low heat. Cook, stirring, just until the sugar is dissolved and the cream bubbles around the edges, about 4 minutes.
  • Remove the pot from the heat, and add the milk mixture, coffee granules, Sambuca, vanilla, and salt.
  • Stir until the coffee and gelatin are dissolved and the mixture is completely smooth.
  • Pour into eight 5-ounce ramekins, and chill until set, overnight.
  • To unmold, dip the bottoms of the ramekins in hot water for a few seconds, and loosen the edges with a pairing knife.
  • Invert a serving plate over a ramekin and flip, tapping on the bottom to loosen the panna cotta and drop it onto the plate.

COFFEE PANNA COTTA



Coffee Panna Cotta image

Provided by Food Network

Categories     dessert

Time 42m

Yield 6 to 8 servings

Number Of Ingredients 6

3 tablespoons water
1 tablespoon powdered gelatin
4 cups milk
1/2 vanilla bean, split lengthwise
2 tablespoons ground coffee
1/2 cup sugar

Steps:

  • In a small bowl, sprinkle the gelatin over the water and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the milk, vanilla bean, ground coffee, and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Strain through a fine strainer or chinois. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered for 2 hours. Dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups).

COFFEE PANNA COTTA



Coffee Panna Cotta image

A very rich dessert, so although the recipe states it makes 4 serves I always use smaller moulds and quite easily get 6 portions. I suggest you serve with berries to help cut through the richness. I got this recipe from "The Star - Online".

Provided by Coasty

Categories     Gelatin

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

375 ml whipping cream
125 ml milk
1 teaspoon instant coffee granules
1/2 teaspoon vanilla bean paste
100 g caster sugar
2 cm cinnamon sticks
1 1/2 teaspoons gelatin
50 ml hot water

Steps:

  • Place cream, milk and instant coffee granules in a small saucepan. Add cinnamon stick and sugar. Stir over medium-low heat until mixture comes to a gradual boil. Remove from heat and add vanilla paste.
  • Stir gelatin into hot water and mix until dissolved. Add dissolved gelatin to the coffee cream mixture.
  • Pour mixture through a fine sieve strainer into 6 x 125ml individual moulds, and cover each mould with cling-film wrap. Leave in the refrigerator to set and chill overnight.
  • To serve, run a blunt knife or spatula around the rim of each mould, then place the moulds in warm water for 10 seconds. Unmould panna cotta into a serving dish and serve immediately.

Nutrition Facts : Calories 285.5, Fat 22.8, SaturatedFat 14.2, Cholesterol 84.4, Sodium 34, Carbohydrate 19.4, Sugar 16.7, Protein 2.4

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