Coffee Panna Cotta
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.
Source: EatingWell Magazine, March/April 2011
Gallery
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate panna cottas and sauce for up to 3 days. Heat the sauce for a few seconds before using.
Equipment: Six 4-ounce (1/2-cup) custard cups or ramekins, long-handled match or grill lighter
Nutrition Facts
Per Serving:
181 calories; protein 3.8g; carbohydrates 23.1g; dietary fiber 0.1g; sugars 22.9g; fat 6.8g; saturated fat 4.3g; cholesterol 25.1mg; vitamin a iu 262.8IU; vitamin c 0.4mg; folate 6.9mcg; calcium 111.3mg; iron 0.1mg; magnesium 12.1mg; potassium 162.4mg; sodium 46.2mg; added sugar 19g.
Exchanges:
1/2 reduced-fat milk, 1 other carbohydrate, 1 fat