Espresso Pannacotta Recipe - 2 Minute read
Pooja is a new fan of our fresh roasted Single Origin Coffees. She placed her roast order with us in May of this year and she gave us this wonderful review on her first bag of Slash coffee.
She says : "Loved the aromatic roast! Impressive packaging . I loved their flavors and attention to your coffee :-)"
She recently made a buy of our Rain Forest & UTZ certified Moganad coffee and prepared this delicious espresso dessert using our fresh coffees. Read her delicious and easy espresso pannacotta recipe below.
Espresso Coffee Panna Cotta
You will need
1. 600ml Milk Cream (Eg : Amul)
2. 60ml Coffee Espresso (Pooja used Moganad Coffee for this recipe)
3. 100g Castor Sugar (As per taste)
4. 1.5 tsp Organic Gelatin
5. 2 tbsp Cold Water
For The Chocolate Sauce
1. 100g Dark Chocolate
2. 50g Cream.
How to make Coffee Pannacotta
1. Sprinkle gelatin in 2 tbsp cold water and let it stand for few minutes. This lets the gelatin soak and makes it easy to handle.
2. Transfer cream into a thick bottom vessel. Next, add the coffee espresso (You can use coffee decoction also) and sugar into the cream and mix well. Take note to place on medium low flame and heat the cream, do not let it boil.
3. Add a few tablespoons of the hot coffee cream into the soaking gelatin and mix well. Add this into the remaining coffee cream and mix till well combined. Next, gently pass this through a sieve and collect.
4. Transfer the coffee cream into a vessel or Individual glasses or ramekins. Which ever is available or as per liking.
5. Let this set in the refrigerator for around 1 to 5 hours. In freezer around 20-25 min. Get the bowls out of the fridge and remove it from the mold.
6. Finally, garnish with chocolate sauce.
To make the garnish
- In a bowl, add the chocolate and cream and microwave them.
- Once the chocolate and cream have melted, whisk it together to get rid of the lumps. Pour it in a pipping bag and keep it aside.
Try the espresso pannacotta yourself.
Experience the romantic, sweet side of Italy with this traditional dessert which is Italian for “cooked cream”. Indulge in the soft, supple flavor and the rich, tempting aroma of this bittersweet dessert.
Let us know what you think. Share us your recipe and we would love to hear from you.
Pooja is an avid foodie and loves working on new recipes and coffee. If you wish you discuss with her or get her suggestions on the recipe.
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