Espresso Panna Cotta With Cocoa Whipped Cream
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- zest of 1/2 orange
- 2 tablespoons confectioners' sugar
- 1 teaspoons powdered gelatin
- 1 tablespoon espresso beans, roughly ground
- 1 1/2 cups heavy cream
- 1 cup heavy cream
- 3 tablespoons sugar
- 1 tablespoon cocoa powder
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- add the cocoa powder to the heavy cream for the cocoa whipped cream. Stir well to combine then cover and refrigerate for 1 hour. Begin preparing the espresso panna cotta by placing the heavy cream, ground espresso beans, sugar and orange peel in a small saucepan over medium-low heat. Bring to a simmer, then turn off the heat and steep for 6 to 8 minutes.
- Add the powdered gelatin and using a whisk stir over low heat to warm the mixture and dissolve the gelatin. Do not let it simmer. Strain the mixture through a fine sieve (this not only removes the peel and espresso beans, but also any undissolved gelatin) then pour into individual espresso cup s. Cover with plastic and refrigerate until set, about 1 hour.
- Once you put these in the refrigerator you can finish preparing the cocoa whipped cream (alternatively, you can do it just before you serve the panna cotta). Whip the cocoa cream until it begins to thicken and then add the confectioners' sugar. Whip until soft peaks form and serve a spoonful over each of the panna cotta servings.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Grater
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Vegetable peeler
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Wooden spoon
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Sieve