Description
A luscious Italian dessert featuring a creamy coffee-infused panna cotta topped with a delicate vanilla cream. This no-bake treat combines the rich flavors of espresso and vanilla, creating a smooth and elegant dessert perfect for coffee lovers.
Ingredients
Scale
Panna Cotta
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup strong brewed coffee or espresso
- 1/3 cup granulated sugar
- 2 teaspoons powdered gelatin
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
Vanilla Cream Topping
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Bloom the Gelatin: Sprinkle the powdered gelatin over the cold water in a small bowl and let it sit for 5 minutes to soften and bloom.
- Heat Cream Mixture: In a medium saucepan over medium heat, combine the heavy cream, whole milk, brewed coffee or espresso, and granulated sugar. Stir gently until the mixture is hot and the sugar is fully dissolved, taking care not to boil.
- Dissolve Gelatin: Remove the saucepan from heat. Stir in the bloomed gelatin until completely dissolved, ensuring no lumps remain.
- Add Vanilla: Stir in the vanilla extract to incorporate the flavor evenly throughout the panna cotta mixture.
- Chill Panna Cotta: Pour the mixture evenly into ramekins or serving glasses. Refrigerate for at least 4 hours, or until the panna cotta is fully set and firm to the touch.
- Prepare Vanilla Cream Topping: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a light, fluffy cream.
- Serve: Once the panna cotta is set, spoon or pipe the vanilla cream topping over each serving. Serve chilled for the best flavor and texture.
Notes
- For a stronger coffee flavor, use espresso or increase the coffee quantity slightly.
- To unmold the panna cotta, dip the ramekins in warm water for a few seconds, then gently invert onto a plate.
- This dessert can be prepared a day in advance, making it perfect for entertaining.
- Ensure not to boil the cream mixture to maintain a smooth texture and prevent gelatin from losing its setting properties.