Panna cotta with espresso coffee syrup


Panna cotta with espresso coffee syrup
Panna cotta with espresso coffee syrup
Panna cotta is probably among the easiest desserts to prepare and can be presented in different ways. The only thing to be careful about is the amount of gelatin to use, which will make the cream more or less solid. In this recipe, we also make espresso coffee syrup, which perfectly complements the taste of the cream.

Prep Time: 45 minutes

Yield: 12 Pieces

Ingredients:
  • 500 ml. espresso coffee
  • 500 gr. brown sugar
  • 1 L. cream 38%
  • 4 sheets of gelatin
  • 30 gr. vanilla sugar
  • 2 cl. Strega or Sambuca liqueur
Instructions:
For the syrup</p> <p>In a saucepan , bring to a boil the coffee and reduce heat.<br /> Add a little sugar at a time , stirring occasionally.<br /> Cook for about 45 minutes or until the coffee will begin to thicken, keep on stirring.<br /> When the syrup is almost ready you will have to stir more frequently. If the coffee will make some foam, lower the heat and place a wooden spoon on the pan to prevent it from coming out.<br /> You can check the consistency of the syrup with the aid of a ladle. Remember that, when cool, the syrup will be even more dense.<br /> Let cool and filter with the aid of a cloth.</p> <p>For the panna cotta<br /> While you prepare the syrup can start with the panna cotta . Pour the cream into a large pot and begin to cook over medium heat.<br /> When the cream will begin to heat up, add the vanilla sugar, the liqueur and gelatin.<br /> Stir well making sure that all the ingredients are completely dissolved.<br /> As soon as the cream will begin to boil turn off the heat, stir for another minute and let cool for about 5 minutes.<br /> Put the panna cotta into molds and leave it to cool in the refrigerator for at least four hours.<br /> When ready to serve, if the panna cotta doesn't easily come out from the mold, slightly dip the molds in hot water and help yourself with the blade of a knife to remove it from the edges.<br /> Put the panna cotta on serving plates and decorate with the coffee syrup .</p> <p>NOTE: The combination of 38% fat cream and 4 sheets of gelatin hardens the panna cotta at the right point, leaving it soft and delicate. If you use a cream with less fat you will have to increase the number of sheets of gelatin.

Total time: 45 min.


Panna cotta is probably among the easiest desserts to prepare and can be presented in different ways. The only thing to be careful about is the amount of gelatin to use, which will make the cream more or less solid. In this recipe, we also make espresso coffee syrup, which perfectly complements the taste of the cream.


 

Ingredients – 12 Pieces

For the syrup

  • 500 ml. espresso coffee
  • 500 gr. brown sugar

For the panna cotta

  • 1L. cream 38%
  • 4 sheets of gelatin
  • 30 gr. vanilla sugar
  • 2 cl. Strega or Sambuca liqueur

 

 

Procedure

For the syrup

  1. In a saucepan , bring to a boil the coffee and reduce heat.
  2. Add a little sugar at a time , stirring occasionally.
  3. Cook for about 45 minutes or until the coffee will begin to thicken, keep on stirring.
  4. When the syrup is almost ready you will have to stir more frequently. If the coffee will make some foam, lower the heat and place a wooden spoon on the pan to prevent it from coming out.
  5. You can check the consistency of the syrup with the aid of a ladle. Remember that, when cool, the syrup will be even more dense.
  6. Let cool and filter with the aid of a cloth.

For the panna cotta

  1. While you prepare the syrup can start with the panna cotta . Pour the cream into a large pot and begin to cook over medium heat.
  2. When the cream will begin to heat up, add the vanilla sugar, the liqueur and gelatin.
  3. Stir well making sure that all the ingredients are completely dissolved.
  4. As soon as the cream will begin to boil turn off the heat, stir for another minute and let cool for about 5 minutes.
  5. Put the panna cotta into molds and leave it to cool in the refrigerator for at least four hours.
  6. When ready to serve, if the panna cotta doesn’t easily come out from the mold, slightly dip the molds in hot water and help yourself with the blade of a knife to remove it from the edges.
  7. Put the panna cotta on serving plates and decorate with the coffee syrup.

 

NOTE: The combination of 38% fat cream and 4 sheets of gelatin hardens the panna cotta at the right point, leaving it soft and delicate. If you use a cream with less fat you will have to increase the number of sheets of gelatin.

 

 

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