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Espresso Panna Cotta

By Jehnee Rains, from the Jehnee Rains collection

Introduction

This dessert pairs nicely with chocolate sauce and roasted hazelnuts.

Ingredients

	2¼	cups cream
	1	cup milk
	½	cup sugar
	½	cup whole decaf coffee beans
	1	Tbsp. powdered gelatin
	¼	cup cold water

Steps

Combine the milk, cream, sugar, and coffee beans in a medium saucepan and heat over medium until scalded (just before the boil). Cover, and turn off the heat to steep about 10 minutes. Taste for flavor and steep a little longer, if necessary, to fully extract the coffee flavor.
Place the gelatin in a small bowl and add the cold water. Set aside to bloom, about 5 minutes. Add to the hot mixture and stir to combine.
Pour through a fine-mesh strainer into a pitcher and then pour into ramekins. Place in the refrigerator and chill at least 4 hours.
Serve in the ramekins or, if you prefer, serve on a plate: Place a paring knife into the custard right at the edge of the ramekin, and run the knife around the inside edge, cutting the panna cotta from the ramekin. Tilt upside down onto a plate and serve.

This content is from the Jehnee Rains collection.

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There are 5 comments on this item

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0% recommend this recipe

1. by Teno1010 on Mar 25, 2009 at 10:08 AM PDT

question: sometimes when I am trying bloom the gelatin, it gets jelled too quickly and then I have to start again. Any tips?

2. by Teno1010 on Mar 25, 2009 at 6:25 PM PDT

How many does this recipe serve?

3. by Kim on Mar 25, 2009 at 7:12 PM PDT

Teno1010:

The recipe makes about 6 6-oz servings, or 8 smaller servings.

Hopefully, Jehnee will get back to you about blooming the gelatin; unfortunately, I’m not qualified to answer that one.

4. by jehnee rains on Mar 25, 2009 at 8:53 PM PDT

Hi teno1010,
It sounds like you may need to add more cold water to the gelatin, “blooming” is basically hydrating the gelatin before heating it. If it looks like there are still some dry hard patches, I would add more cold water.
One teaspoon gelatin takes about one tablespoon cold water.
I hope that helps!

5. by Teno1010 on Apr 1, 2009 at 4:54 PM PDT

This was a fabulous dessert. I added about 1/4tsp of espresso instant coffee to the infused cream/milk mixture and about 1 tsp. vanilla. Before I served it, I melted some dark choc in a plastic baggie and drizzled over the panna cotta. Then I added sliced fresh strawberries which I had sprinkled with sugar several hours ahead. Delicious.

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