D'licious Espresso Panna Cotta

Name: D'licious Espresso Panna Cotta
Cuisine: European, Italian, Mediterranean
Ingredients: 1 1/2 cups heavy cream; 2 cups half & half; 2 Tbsp espresso powder/coffee; 2/3 cup sugar; 1/4 cup brown sugar; 4 egg yolks; 1 tsp vanilla bean paste; 1/4 c water; 1 packet gelatin powder; 2 oz semi-sweet chocolate chopped; 1/2 cup heavy cream; 1 tsp vanilla extract; 2 Tbsp butter; 1/4 tsp kosher salt; 1/2 cup cold heavy cream; 3 Tbsp mascarpone, room temp; 1 Tbsp powdered sugar; 1/2 tsp vanilla bean paste

6 steps

Updated at: Thu, 04 Jul 2024 22:54:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories4256.4 kcal (213%)

Total Fat340.1 g (486%)

Carbs278.3 g (107%)

Sugars250.6 g (278%)

Protein53.1 g (106%)

Sodium1002.9 mg (50%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Instructions

Step 1

Prepare the panna cotta: Mix heavy cream, half & half, vanilla, and espresso powder and simmer over low heat.

Step 2

In a bowl, mix 1/4 c cold water and the gelatin and allow it to sit.

Step 3

In another bowl, mix egg yolks and sugar until it turns a pale color. Slowly pour in the cream mixture while whisking the egg yolk mixture (tempering...). Continue to whisk it all in until the sugar is dissolved. Whisk the egg mixture back into the heavy cream on the stove. Cook over medium heat until it is slightly thickened. Remove from heat and strain.

Step 4

Whisk the bloomed gelatin to the panna cotta mixture until it's smooth. Pour into cups/ramekins. Chill overnight.

Step 5

Prepare Ganache: Melt chocolate and heavy cream. Remove from heat and mix in butter, vanilla, & salt. Let it slightly cool. Top each panna cotta with ganache. Refrigerate for 10 minutes to let the ganache set

Step 6

Prepare the marscarpone whip: whisk the cream until its a little thickened. Add the mascarpone, powdered sugar and vanilla and whisk until soft peaks form. Top the panna cottas with whipped cream. Serve & Enjoy!