Panna Cotta al Caffe (Coffee Flavored Cooked Cream)
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- 1 sm. cup (about 4 oz/120ml) very strong espresso coffee, brewed
- 1 envelope (1 tsp./1/4oz/7g) unflavored powdered gelatin
- 1 cup (8oz/240ml)heavy cream
- Water
- coffee beans for decoration
- 1/4 cup (2oz/60g) sugar
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.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Method
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- Pour half the cream into a saucepan, add the sugar and espresso, and heat almost to boil. Remove from the heat and sprinkle gelatin on top. Stir until the gelatin dissolves and let cool to room temperature, stirring occasionally.
- Using a hand blender, whip the remaining cream into soft peaks. Remove 6 TBSP of the whipped cream and place in a pastry bag fittet with a fluted tip and refrigerate. Using a spatula, gently fold the remaining soft whippped cream into the gelatin mixture.
- Pour the cream mixture into 2 individual ring or round molds and refrigerate for about 3 hours.
- To serve, immerse the base of each mold into boiling water for 5 seconds and invert onto serving plates. Using the pastry bag, pipe cream rosettes onto the molds, then decorate with coffee beans.
Plating
Cookware for this recipe
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Saucepan
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Cake tin
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Whisk
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Blender
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Wooden spoon
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Spatula