Best 2 Cappuccino Panna Cotta Recipes

Indulge in a symphony of flavors with our delightful Cappuccino Panna Cotta, a dessert that harmoniously blends the rich, robust essence of coffee with the velvety smoothness of panna cotta. This culinary masterpiece features a creamy panna cotta base infused with the bold aroma of coffee and topped with a delicate layer of coffee jelly. As you savor each spoonful, the creamy texture melts in your mouth, leaving a symphony of coffee and vanilla notes dancing on your palate. Accompany this divine dessert with our curated selection of complementary recipes, including a classic Sponge Cake, a refreshing Raspberry Sorbet, and a decadent Chocolate Ganache. Embark on a culinary journey that celebrates the perfect balance of coffee and creaminess, culminating in an unforgettable dessert experience.

Here are our top 2 tried and tested recipes!

CAPPUCCINO PANNA COTTA WITH CHOCOLATE SAUCE

Cappuccino Panna Cotta with Chocolate Sauce image

Panna cotta is essentially milk-flavored Jell-O. My version tastes like a coffee milk shake! YUM! It's super cinchy to make but very impressive and a perfect DO-AHEAD. You can make this one day and serve it the next-it's almost unfair how easy it IS for the wow factor you get. Dress it up with a little chocolate Sauce, and voila, it's fancy!

Provided by Anne Burrell

Categories dessert

Time 2h30m

Yield 4 Servings

Number Of Ingredients 12

Ingredients

2 tablespoons light corn syrup
FOR THE PANNA COTTA:
4 sheets of gelatin*
3 cups heavy cream
¾ cup sugar
2 tablespoons instant espresso powder
½ vanilla bean
½ cup chocolate-covered espresso beans, for garnish
FOR THE CHOCOLATE SAUCE:
4 ounces semisweet chocolate chips
¼ cup heavy cream
2 tablespoons unsalted butter

Steps:

FOR THE PANNA COTTA
1.In a small bowl of cool water, submerge the gelatin sheets to soften. They will go from stiff to soft, kind of like the texture of a giant contact lens. Feel one-it's SO cool!
2.In a small saucepan, combine the cream, sugar, and espresso powder. Split the vanilla bean lengthwise down one side, open it up, and scrape out the seeds with a paring knife. Add the seeds and the hull to the pan. Whisk to combine everything.
3.Bring the cream mixture to a boil and then immediately turn off the heat. Remove the softened gelatin sheets from the water and squeeze out the excess water. Add the gelatin sheets to the pan and whisk to combine.
4.Immediately ladle the cream mixture into four 6-ounce ramekins and refrigerate for 2 to 3 hours or
overnight.
FOR THE CHOCOLATE SAUCE
1.Fill a small saucepan with 1 inch of water and bring it to a boil (BTB).
2.In a medium heatproof bowl, combine the chocolate chips, heavy cream, butter and corn syrup. place the bowl on top of the pan of water (this is a double-boiler setup). Reduce the heat to a simmer. Stir until the chocolate has melted and all the ingredients are combined. Remove and use immediately or store in a warm place until ready to use.
TO UNMOLD THE PANNA COTTA
1.Fill a small saucepan with 1 inch of water and bring to a boil, then turn off the heat. Run a paring knife around the outside edge of the panna cotta to loosen it. Set each ramekin in the saucepan for 10 seconds. Place a small serving plate on top of each ramekin and flip it over to unmold the panna cotta. If it doesn't release, put the ramekin in the water for a few seconds more and try again.
2.To serve, ladle a couple tablespoons of the chocolate sauce around the panna cotta and sprinkle with a few chocolate-covered espresso beans.

CAPPUCCINO PANNA COTTA

Cappuccino Panna Cotta image

Provided by Brian Boitano

Categories dessert

Time 5h48m

Yield 10 servings

Number Of Ingredients 10

Ingredients

1 (1/4-ounce) package or 2 teaspoons powdered gelatin
3 tablespoons cold water
1 cup milk
3 cups heavy cream, divided
1/2 cup sugar
1 pinch salt
2 tablespoons instant espresso powder
1 vanilla bean, split and seeds scraped
2 tablespoons powdered sugar
Ground cinnamon, for garnish

Steps:

In a small bowl mix together the gelatin and 3 tablespoons of cold water and set aside to soften.
In a medium pot combine the milk, 2 1/4 cups heavy cream, sugar and salt. Put over medium heat and heat until just before it reaches a simmer. Remove from the heat and whisk in the softened gelatin, instant espresso powder, vanilla bean pod and seeds. Cover and let steep for 30 minutes.
Arrange 10 espresso cups or 10 (4-ounce) ramekins on a baking sheet. Stir the cream mixture to reincorporate all the flavors. Remove vanilla bean pod from the cream and evenly divide the mixture between the espresso cups. Cover the cups with plastic wrap and refrigerate for at least 5 hours or overnight.
In a large cold bowl, combine the remaining 3/4 cup of heavy cream and the powdered sugar. Whip with a hand mixer until soft peaks form. Remove the panna cotta from the refrigerator and top each cup with a heaping tablespoon of the whipped cream. Sprinkle with ground cinnamon and serve.

Tips:

- Use high-quality ingredients for the best flavor. - Make sure the espresso is freshly brewed and strong. - Use cold heavy cream and milk for a richer, creamier texture. - Don't overcook the panna cotta or it will become rubbery. - Chill the panna cotta for at least 4 hours before serving. - Garnish with whipped cream, chocolate shavings, or cocoa powder before serving.

Conclusion:

Cappuccino panna cotta is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With a little creativity, you can create a stunning dessert that will impress your guests.