Coffee Syrup Panna Cotta Recipes

COFFEE SYRUP PANNA COTTA

Steps:

• Coffee Syrup:.
• Place coffee and sugar into a small saucepan and stir over medium heat until sugar is dissolved. Simmer 3 to 5 minutes until thick and syrupy. Allow to cool completely.
• Place gelatine in small bowl, pour over the 1 tbs milk and let stand 2 or 3 minutes. Place cream, extra milk, icing sugar and vanilla in a saucepan over medium heat.
• Add the gelatine to the cream mixture and whisk to combine. Let cool.
• Pour the coffee mixture into 6 1/4 cup shot glasses ad slowly pour the panna cotta over. Refrigerate for 4-6 hours or until set.

COFFEE PANNA COTTA

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).

WHITE CHOCOLATE PANNA COTTA WITH ESPRESSO SYRUP

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.

WHITE-CHOCOLATE PANNA COTTA WITH COFFEE SYRUP

Steps:

• You will need eight 150ml capacity dariole moulds for this recipe.
• Place cream, chocolate, milk and caster sugar in a saucepan over low heat. Cook, stirring, for 3-4 minutes or until chocolate melts and mixture is smooth.
• Place the boiling water in a heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves. Add gelatine to cream mixture and whisk to combine. Pour among eight 150ml capacity dariole moulds. Place on a baking tray. Cover with plastic wrap and place in the fridge for 6 hours to set.
• Meanwhile, place the coffee and white sugar in a small saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Set aside to cool.
• Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Drizzle with coffee syrup to serve.
• Source.
• Australian Good Taste - November 2005 , Page 78.
• Recipe by Michelle Noerianto.