Coffee Panna Cotta

Name: Coffee Panna Cotta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters freshly made espresso coffee; 1 teaspoon unflavored gelatin; 1 liters heavy cream; 59 milliliters (firmly packed) light brown sugar; 1 pinch Pinch salt; 2 Tbsps water; 4 x 1/2-cup metal rum baba/dariole molds

The recipe Coffee Panna Cottan is ready in about 45 minutes and is definitely an amazing gluten free option for lovers of Mediterranean food. This recipe serves 4. One serving contains 1187 calories, 8g of protein, and 121g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. It works well as a dessert. If you have 2-cup metal rum baba/dariole molds, gelatin, salt, and a few other ingredients on hand, you can make it.

Instructions

Pour the water in a small bowl and sprinkle over the gelatin.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

Let stand until softened. This will take about 10 minutes, so get on with the rest of the recipe while the gelatin softens.

Ingredients you will need

Gelatin

Pour the hot strong espresso into a small saucepan and stir in the light brown sugar until it has dissolved. Now stir in the cream and a pinch of salt and put the saucepan over a low heat.

Ingredients you will need

Light Brown Sugar

Espresso

Cream

Salt

Equipment you will use

Sauce Pan

When the cappuccino-scented mixture is about to come to a boil—i.e., when it is beginning to bubble a little around the edges—take the pan off the heat.

Ingredients you will need

Cappuccino

Equipment you will use

Frying Pan

Check that the gelatin looks soft—it should have turned translucent and absorbed all of the water—then scrape all of the soft gelatin into the saucepan and whisk until the gelatin has fully dissolved. Do not return the pan to the heat once you have added the gelatin.

Ingredients you will need

Gelatin

Water

Equipment you will use

Sauce Pan

Whisk

Frying Pan

Transfer the mixture to a heatproof pitcher before pouring the mixture into the 4 molds, giving the pitcher’s contents a gentle whisk between each pour.

Equipment you will use

Whisk

Transfer to the refrigerator for at least 4 hours, or preferably overnight, until set.

Let them come to room temperature before serving.

To unmold easily, dip the bottom of each mold into some just-boiled water, one at a time, and hold there for about 8 seconds; let it stand out of the water for another few seconds before wiping off the water and putting a small salad plate or saucer on top; then overturn the mold and let the panna cotta drop onto the plate. Do likewise with the remaining 3 molds and serve, as is, or with some cool chocolate sauce lapping around the edges.

Ingredients you will need

Hot Fudge Sauce

Water

Dip

Equipment

Ingredients

Servings:

118milliliters

freshly made espresso coffee 1teaspoon

unflavored gelatin 1liters

heavy cream 59milliliters

(firmly packed) light brown sugar 1pinch

Pinch salt 2Tbsps

water 4

x 1/2-cup metal rum baba/dariole molds

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. 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. The Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle) with a 4.3 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.