Espresso Panna Cotta

Espresso Panna Cotta

A sophisticated dessert that marries the richness of traditional panna cotta with the bold flavours of espresso coffee.

Serves: 4

Preparation Time: 35 mins

Stahl Artisan Hybrid Fry Pan and Kadhai are the perfect combo for this delightful amalgamation.

Ingredients

For the base:

• 2 tbsp espresso
• 350 ml fresh cream
• 1 tsp vanilla essence
• 15 gm gelatin (bloomed in 50 ml warm water)
• 60 gm sugar

For the espresso syrup:

• 100 ml espresso
• 3-4 tbsp sugar
• Espresso syrup and chocolate shavings to garnish

Procedure

• Bloom gelatin in warm water. Set aside.
• In a saucepan, combine fresh cream with sugar over medium heat, stirring continuously. Do not boil.
• Remove from heat and stir in espresso, vanilla essence and bloomed gelatin.
• Pour the mixture into ramekins. Let it cool before refrigerating.
• Chill until the panna cotta is set (4-6 hours).
• In a saucepan,combine espresso with sugar for the syrup.
• Stir continuously over medium heat until the mixture thickens to a syrup.
• Remove from heat and let it cool.
• Demould the panna cottas.
• Drizzle the espresso syrup over the top.
• Sprinkle chocolate shavings to garnish.