COFFEE PANNA COTTA

 

  • Cooking Time: 45 minutes
  • Servings: 4-6
  • Preparation Time: 15 minutes

Ingredients

  • 6 oz. Mascarpone cheese
  • 2 cups heavy cream
  • 3 tablespoons ground espresso (I actually used Starbucks' Pike Place Roast)
  • 2/3 cup of sugar
  • 1 vanilla bean, split
  • 1/4 cup milk
  • 2 teaspoons powdered gelatin
  • caramelized walnuts, for decoration
  • 6 small molds or ramekins that can hold about 1/2 cup each
  • Non-stick parchment paper used for baking

Directions

  • In a medium sized saucepan add the mascarpone cheese, heavy cream, ground espresso, sugar, and vanilla.
  • Put the saucepan over a low heat and stir the mixture occasionally until it thickens but don't let it come to a boil. You'll know it's ready when the mixture coats the back of a spoon.
  • Remove the saucepan from heat and set aside to let the mixture rest and cool for 20 minutes.
  • In a small saucepan add the milk and gelatin. Set the saucepan over a low heat and stir the milk until the gelatin is completely dissolved.
  • Stir the milk mixture into the base mascarpone mixture until well incorporated.
  • Pour the mascarpone mixture through a strainer into a large measure cup or bowl that has a lip.
  • Pour the mixture into lightly oiled molds or ramekins then set aside to cool before refrigerating until set. I put them in the refrigerator for 6 hours but some people put them in overnight.
  • To serve, loosen the panna cotta from the ramekins or molds and flip over onto dessert plates. I just ran a sharp paring knife lightly around the circumference of each ramekins and it did the trick nicely.
  • To caramelize the walnuts, add 1/2 cup of sugar and 3 tablespoons of water into a small saucepan. Stir to dissolve the sugar and then let boil until sugar turns a golden brown. Please be careful though, as boiling sugar is extremely dangerous. I'm not ashamed to admit I wore eye protection.
  • Anyways, once the sugar has caramelized add the walnuts to coat. Remove walnuts carefully with a fork and lay them on a piece of parchment paper to cool.
  • Before serving coffee panna cotta add caramelized walnuts to the top of each serving, to decorate.

Notes

The recipe comes from a book called, "Weekend with Friends" by Maxine Clark. I was looking for a rich, sophisticated dessert for Mother's Day that I knew my mum would like. My whole family likes coffee so Coffee Panna Cotta seemed like a perfect choice.

Categories: Misc. Dessert 

Author Credit: Maxine Clark

© 2006-2014 BakeSpace, Inc. All Rights Reserved