Coffee Panna Cotta


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Serves 4-6 | Prep Time 15 minutes | Cook Time 45 minutes

Why I Love This Recipe

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.


Ingredients You'll Need

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.


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