Ingredients Jump to Instructions ↓

  1. Espresso Panna Cotta With Cocoa Whipped Cream

  2. Serves 4 1 cup heavy cream

  3. 1 tablespoon cocoa powder

  4. 2 tablespoons confectioners' sugar

  5. 1 1/2 cups heavy cream

  6. 1 tablespoon espresso beans, roughly ground

  7. 3 tablespoons sugar

  8. zest of 1/2 orange

  9. 1 teaspoons powdered gelatin

  10. add the cocoa powder to the heavy cream for the cocoa whipped cream.

  11. Stir well to combine then cover and refrigerate for 1 hour. Begin

  12. preparing the espresso panna cotta by placing the heavy cream,

  13. ground espresso beans, sugar and orange peel in a small saucepan

  14. over medium-low heat. Bring to a simmer, then turn off the heat and 6 to 8 minutes.

  15. Add the powdered gelatin and using a whisk stir over low heat to

  16. warm the mixture and dissolve the gelatin. Do not let it simmer.

  17. Strain the mixture through a fine sieve (this not only removes the

  18. peel and espresso beans, but also any undissolved gelatin) then

  19. pour into individual espresso cup s. Cover with plastic and refrigerate until set, about 1 hour.

  20. Once you put these in the refrigerator you can finish preparing the

  21. cocoa whipped cream (alternatively, you can do it just before you

  22. serve the panna cotta). Whip the cocoa cream until it begins to

  23. thicken and then add the confectioners' sugar. Whip until soft peaks

  24. form and serve a spoonful over each of the panna cotta servings.


Send feedback