ESPRESSO MARBLED PANNA COTTA
This is from Donna Hay's Autumn Issue 2 (from about 2001 I think). I added more vanilla (you can reduce this to half if you only like a slight vanilla taste) and used raw sugar (not as sweet). I have made this with raspberries as well (see separate recipe). Looks great in a clear glass so you can see the pretty marbled effect (and no messy unmoulding!) Time doesn't include refrigeration time.
Provided by LilKiwiChicken
Categories Gelatin
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Espresso syrup - Put coffee & raw sugar in a small saucepan and stir over medium heat until sugar is dissolved.
- Simmer 5 minutes or until thick and syrupy. Set aside to cool totally.
- Panna Cotta - Put cream, powdered sugar & vanilla bean in a saucepan over low heat & simmer slowly, stirring occasionally, until liquid is reduced by approximately one third. Remove from the heat.
- Put gelatine in a bowl, cover with the milk & stand for 5 minutes.
- Stir into cream mixture and simmer for 1 minute longer.
- Remove vanilla bean & allow mixture to cool.
- Drizzle the coffee syrup over the inside of 4 clear glass moulds/ramekins/glasses.
- Fill immediately with cooled panna cotta mixture. Cover & refrigerate for 4-6 hours or until firm.
Nutrition Facts : Calories 326.3, Fat 23.3, SaturatedFat 14.5, Cholesterol 79.4, Sodium 53.1, Carbohydrate 26.9, Sugar 22.4, Protein 4.3
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Nirub Roy
[email protected]This panna cotta was a waste of time and ingredients. I won't be making it again.
Nate Diaz
[email protected]I followed the recipe exactly and my panna cotta didn't set properly. I'm not sure what went wrong.
Sk NiHADNN
[email protected]I made this panna cotta and it turned out a disaster. The texture was grainy and the flavor was bland.
Mondli Maseko
[email protected]This panna cotta looks a bit too complicated for me. I'll stick to my simple dessert recipes.
Sophen Ros
[email protected]I'm not a fan of panna cotta, but this recipe looks interesting. I might give it a try.
Waseem Attari
[email protected]I'm not sure about the espresso marbling, but the panna cotta itself looks delicious.
Astha's Craft
[email protected]This panna cotta looks amazing! I'm going to have to try making it this weekend.
Hector Sam
[email protected]I can't wait to make this panna cotta for my friends and family. I know they'll love it!
Afifa Mezzi
[email protected]I'm definitely going to try this recipe. It looks like a delicious and easy way to make panna cotta.
Justin Caldwell
[email protected]This panna cotta is the perfect dessert for a special occasion. It's elegant, delicious, and sure to impress your guests.
waheed bhuttha
[email protected]I love the idea of marbling the panna cotta with espresso. It's a great way to add a unique flavor and visual appeal to a classic dessert.
Laxmi Kumar
[email protected]This was my first time making panna cotta and it turned out great! The instructions were easy to follow and the panna cotta set perfectly.
Ssenyonjo John
[email protected]I'm not a big fan of coffee, but I still enjoyed this panna cotta. The espresso flavor was not overpowering and the panna cotta itself was very rich and creamy.
Jakir Adnan
[email protected]This panna cotta was a hit at my dinner party! Everyone loved the unique flavor and texture. I will definitely be making this again.
As Sapin
[email protected]I was a bit skeptical about the espresso marbling, but it turned out to be a great addition to the panna cotta. It added a nice depth of flavor and made the dessert more visually appealing.
Marty Cook
[email protected]This recipe was easy to follow and the panna cotta turned out beautifully. I love the marbled effect of the espresso and the panna cotta itself was smooth and creamy.
Md Shpon
[email protected]I've made panna cotta many times before, but this espresso marbled version is by far my favorite. The coffee flavor is subtle yet distinct, and it pairs perfectly with the creamy texture of the panna cotta.
Darrell Floyd
[email protected]This panna cotta was a delightful treat! The espresso marbling added a rich and bold flavor to the creamy custard. It was the perfect balance of sweetness and bitterness.