- Cooking Time: 45 minutes
- Servings: 4-6
- Preparation Time: 15 minutes
- 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
- 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.
NotesThe 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.
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