Cappuccino Panna Cotta

Name: Cappuccino Panna Cotta
Prep time: 5 h 48 min
Cook time: 5 h 48 min
Total time: 5 h 48 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 7 grams package or 2 teaspoons powdered gelatin; 10 servings Ground cinnamon, for garnish; 710 milliliters heavy cream, divided; 2 Tbsps instant espresso powder; 237 milliliters milk; 2 Tbsps powdered sugar; 1 pinch salt; 118 milliliters sugar; 1 vanilla bean, split and seeds scraped; 3 Tbsps cold water

Cappuccino Panna Cotta

Cappuccino Panna Cotta requires around 5 hours and 48 minutes from start to finish. This recipe serves 10. This dessert has 318 calories, 3g of protein, and 27g of fat per serving. It is a rather inexpensive recipe for fans of Mediterranean food. Head to the store and pick up teaspoons powdered gelatin, ground cinnamon, water, and a few other things to make it today. It is a good option if you're following a gluten free diet.

Instructions

In a small bowl mix together the gelatin and 3 tablespoons of cold water and set aside to soften.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

In a medium pot combine the milk, 2 1/4 cups heavy cream, sugar and salt. Put over medium heat and heat until just before it reaches a simmer.

Ingredients you will need

Heavy Cream

Sugar

Milk

Salt

Equipment you will use

Pot

Remove from the heat and whisk in the softened gelatin, instant espresso powder, vanilla bean pod and seeds. Cover and let steep for 30 minutes.

Ingredients you will need

Instant Espresso

Vanilla Bean

Gelatin

Seeds

Equipment you will use

Whisk

Arrange 10 espresso cups or 10 (4-ounce) ramekins on a baking sheet. Stir the cream mixture to reincorporate all the flavors.

Ingredients you will need

Espresso

Cream

Equipment you will use

Baking Sheet

Ramekin

Remove vanilla bean pod from the cream and evenly divide the mixture between the espresso cups. Cover the cups with plastic wrap and refrigerate for at least 5 hours or overnight.

Ingredients you will need

Vanilla Bean

Espresso

Cream

Wrap

Equipment you will use

Plastic Wrap

In a large cold bowl, combine the remaining 3/4 cup of heavy cream and the powdered sugar. Whip with a hand mixer until soft peaks form.

Ingredients you will need

Powdered Sugar

Heavy Cream

Equipment you will use

Hand Mixer

Bowl

Remove the panna cotta from the refrigerator and top each cup with a heaping tablespoon of the whipped cream.

Ingredients you will need

Whipped Cream

Sprinkle with ground cinnamon and serve.

Ingredients you will need

Ground Cinnamon

Equipment

Ingredients

Servings:

7grams

package or 2 teaspoons powdered gelatin 10servings

Ground cinnamon, for garnish 710milliliters

heavy cream, divided 2Tbsps

instant espresso powder 237milliliters

milk 2Tbsps

powdered sugar 1pinch

salt 118milliliters

sugar 1

vanilla bean, split and seeds scraped 3Tbsps

cold water

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Casaloste Chianti Classico Riserva. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 28 dollars per bottle.