Description
A luscious Espresso Panna Cotta delicately infused with strong espresso coffee and vanilla, set to a perfect wobble with leaf gelatin, then topped with a rich, velvety chocolate ganache sauce. This elegant Italian dessert offers the perfect balance between creamy sweetness and bold coffee flavor, ideal for an impressive yet simple treat.
Ingredients
Panna Cotta
- 120 g espresso coffee
- 350 g double cream (or heavy cream)
- 60 g granulated sugar (or caster sugar)
- 1 tsp vanilla bean paste (or seeds from 1 vanilla pod)
- 2 sheets leaf gelatine (Dr Oetker Leaf Gelatine recommended)
Chocolate Sauce
- 50 g dark chocolate
- 3 tbsp double cream (or heavy cream)
- 2 tbsp espresso coffee
Instructions
- Prepare Espresso Coffee: Brew 120 g of espresso coffee using your preferred method and set it aside to cool down to room temperature.
- Soften Gelatin: Soak 2 sheets of leaf gelatin in a medium bowl filled with cool water for 10 minutes until fully softened.
- Heat Cream Mixture: In a medium saucepan, combine 350 g double cream, 60 g sugar, and 1 tsp vanilla bean paste. Place over medium heat and stir gently until the sugar dissolves. Heat the mixture until it is scalding hot, about 70-80°C, but do not let it boil.
- Dissolve Gelatin: Remove the cream mixture from heat. Retrieve softened gelatin sheets from water, gently squeeze out excess water, and whisk them into the hot cream mixture until fully dissolved.
- Add Espresso: Stir the cooled espresso coffee into the cream mixture. Allow the panna cotta mixture to cool at room temperature for 15-20 minutes, stirring occasionally to keep it well mixed.
- Pour Into Glasses: Transfer the mixture into a pouring jug. Carefully divide the panna cotta equally among 4 serving glasses, avoiding spills down the sides. Leave at room temperature until fully cooled.
- Chill to Set: Cover the glasses with plastic wrap and refrigerate for at least 6 hours or until set with a slight wobble when gently shaken.
- Make Chocolate Sauce: Place 50 g dark chocolate, 3 tbsp double cream, and 2 tbsp espresso coffee in a heatproof bowl over a pot of simmering water (double boiler). Stir continuously until the chocolate melts and the mixture is smooth and glossy.
- Serve: Let the sauce cool slightly for 2-3 minutes, then spoon a small amount of the ganache on top of each panna cotta just before serving. Use sparingly to enhance but not overpower the coffee flavour.
Notes
- Use quality espresso for a strong coffee flavor.
- Do not boil the cream mixture to preserve smooth texture.
- Leaf gelatin gives a cleaner set compared to powdered gelatin.
- Ensure the panna cotta cools at room temperature before refrigerating to avoid condensation.
- The chocolate sauce is rich; a little goes a long way.
- Can be made a day ahead and kept refrigerated until serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
