Coffee Panna Cotta

March/April 2011

Your rating: None Average: 3 (20 votes)

Panna cotta (“cooked cream” in Italian) is a silky-smooth dessert that works beautifully with the flavor of coffee. The sauce was inspired by café brûlot, the New Orleans classic coffee drink spiked with flamed brandy. Cooking for teetotalers? Use brandy extract in the panna ­cottas and omit brandy (and flambéing) from the sauce. Garnish with chocolate-covered espresso beans, if desired. Recipe by Joyce Hendley for EatingWell.

Coffee Panna Cotta

2 Reviews for Coffee Panna Cotta

Not traditional

Panna Cotta means "cooked milk" in Italian and it's one of the easiest recipes to make! First of all, it does need or require, or even want YOGURT! real espresso should be used too. Not that hard to do!

Error in instructions

The flavor is good, but the instructions are wrong. The first time I made it was a disaster, but I tried again using a more standard method for working with gelatin and it was good. Let the coffee cool to room temp, then add the gelatin to all the coffee and let it sit for 5 minutes. Bring that to a boil and simmer for about 5 minutes. Add the sugar and stir to dissolve. Then whisk that into the yogurt/milk mixture. Proceed with the recipe from there. You can also use agar-agar to make it vegetarian, but if you do whip the cream into it right away rather than waiting 30 minutes. I also omitted the cinnamon since I felt that overwhelmed the coffee flavor.

Good Flavor

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