Espresso Panna Cotta … sweet dreams are made of these

“I am starting to think that maybe memories are like this dessert. I eat it, and it becomes a part of me, whether I remember it later or not.”
Erica Bauermeister

Espresso Panna Cotta … this is what sweet dreams are made up of, and made up of everything I absolutely LOVE. Love a good panna cotta, love coffee and of course expresso. Did a fingerlicking spoon licking good buttermilk panna cotta for Fit Foodie recently, and then remembered this deliciousness which was lurking in my drafts. Time it saw light of day …

Did I say some time back that we had barely seen desserts or bakes of late? Well seem to be making up for the ‘unsweet’ patch, as far as blogging goes at least. This panna cotta was actually inspired by super talented Bart posting some espresso meringues with a chocolate sauce on a food photography FB group. Then along came my sweet friend Gloria’s Affagato which made my heart skip another beat! ’twas time for espresso…

… and the next best thing was an Espresso Panna Cotta. Smooth, silky, seductive with coffee written all over it, how can dessert be so indulgent. My Indian coffee or Bru Panna Cotta is an all time favourite, yet the Espresso Panna Cotta now threatens to knock that off the perch. I love doing panna cottas, and have done loads from buttermilk, to saffron, to mango… and more. ‘Making‘ seems a lame term for a dessert so simple which comes together in a matter of minutes. Then it’s all down to a good chill!

[print_this]Recipe: Espresso Panna Cotta

Summary: Espresso Panna Cotta. Smooth, silky, seductive with coffee written all over it, how can dessert be so indulgent. A topping of a ganache like dark chocolate adds oomph to it!

Prep Time: 5 minutes
Total Time:20 minutes
Ingredients:

• 600ml low fat cream
  
• 100g brown sugar
• 2-3 tsp espresso powder
• 120ml milk, luke warm
• 2 tsp gelatin powder
• Dark chocolate topping
• 70g dark chocolate
• 70g low fat cream

Method:

1. Sprinkle gelatin over luke warm milk and let stand for five minutes.
2. Place the cream, espresso and sugar in a heavy bottom pan and gently bring to a simmer, but not a full boil. Stir often.
3. Take off heat. Add 1-2 tbsp of this hot cream to the dissolved gelatin to loosen it further, and then pour the gelatin mix back into the hot cream through a sieve. Stir well.
4. Let the mixture stand for about 10 minutes, then distribute among your serving bowls/molds/ramekins/goblets.
5. Allow to set for 6-8 hours/preferably overnight. 
6. Gently heat the chocolate and cream in a heat proof bowl in the microwave {or double boiler}. Cool to room temperature, then pour over the set espresso panna cotta.

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