Best 4 Espresso Marbled Panna Cotta Recipes

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Indulge in a symphony of flavors with our exquisite Espresso Marbled Panna Cotta, a dessert that artfully blends the rich intensity of espresso with the velvety smoothness of panna cotta. This culinary masterpiece is a delightful dance of textures and tastes, featuring a creamy panna cotta base swirled with a luscious espresso marble, creating an elegant and visually stunning presentation. Discover the secrets behind crafting this delectable dessert through our comprehensive recipe, complete with step-by-step instructions and helpful tips. Additionally, explore variations such as Chocolate Panna Cotta and Raspberry Panna Cotta, each offering a unique flavor profile that will tantalize your taste buds. Embark on a culinary journey and create a dessert that will leave a lasting impression on your palate and captivate the hearts of your loved ones.

Let's cook with our recipes!

ESPRESSO MARBLED PANNA COTTA



Espresso Marbled Panna Cotta image

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

2 cups cream
1/3 cup powdered sugar
1 vanilla bean, split
2 teaspoons gelatin
1 teaspoon milk
1/4 cup espresso coffee, liquid
1/4 cup raw sugar

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

ESPRESSO PANNA COTTA WITH COCOA WHIPPED CREAM



Espresso Panna Cotta with Cocoa Whipped Cream image

Provided by Tyler Florence

Categories     dessert

Time 2h27m

Yield 4 servings (espresso cups)

Number Of Ingredients 8

1 cup heavy cream
1 tablespoon cocoa powder
2 tablespoons confectioners' sugar
1 1/2 cups heavy cream
1 tablespoon espresso beans, roughly ground
3 tablespoons sugar
1/2 orange, peel only
1 teaspoon powdered gelatin

Steps:

  • First add the cocoa powder to the heavy cream for the cocoa whipped cream. Stir well to combine then cover and refrigerate for 1 hour.
  • Begin preparing the espresso panna cotta by placing the heavy cream, ground espresso beans, sugar and orange peel in a small saucepan over medium-low heat. Bring to a simmer, then turn off the heat and steep for 6 to 8 minutes.
  • Add the powdered gelatin and using a whisk stir over low heat to warm the mixture and dissolve the gelatin. Do not let it simmer. Strain the mixture through a fine sieve (this not only removes the peel and espresso beans, but also any undissolved gelatin) then pour into individual espresso cups. Cover with plastic and refrigerate until set, about 1 hour.
  • Once you put these in the refrigerator you can finish preparing the cocoa whipped cream (alternatively, you can do it just before you serve the panna cotta). Whip the cocoa cream until it begins to thicken and then add the confectioners' sugar. Whip until soft peaks form and serve a spoonful over each of the panna cotta servings.

ESPRESSO PANNA COTTA



Espresso Panna Cotta image

Provided by Giada De Laurentiis

Categories     dessert

Time 7h15m

Yield 2 servings

Number Of Ingredients 8

1/2 cup whole milk
1 1/2 teaspoons unflavored powdered gelatin
1 1/2 cups heavy cream
3 heaping teaspoons instant espresso powder
1/4 cup sugar
Pinch salt
1 small white chocolate bar, for garnishing
1 small dark chocolate bar, for garnishing

Steps:

  • Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes. Add the cream, espresso powder, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 2 martini glasses, dividing equally. Cover and refrigerate, stirring every 20 minutes during the first hour. Chill until set, at least 6 hours and up to 2 days.
  • When ready to serve, use a vegetable peeler on the chocolate blocks to create about 1 tablespoon each of the white and dark chocolate shavings. Sprinkle the shavings over each panna cotta and serve.

ESPRESSO PANNA COTTA



Espresso Panna Cotta image

I got this idea after seeing different dessert presentations at various restaurants. The martini glasses make an elegant impression for such a luscious dessert.-Nicole Clayton, Prescott, Arizona

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1 envelope unflavored gelatin
1 cup milk
3 cups heavy whipping cream
1/2 cup sugar
2 tablespoons instant espresso powder or instant coffee granules
1/8 teaspoon salt
Dark and white chocolate curls

Steps:

  • In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the cream, sugar, espresso powder and salt. Cook and stir until sugar is dissolved. Remove from the heat., Pour into six dessert dishes. Cover and refrigerate for 1 hour, stirring every 20 minutes. , Refrigerate for at least 5 hours longer or until set. Just before serving, garnish with chocolate curls.

Nutrition Facts : Calories 533 calories, Fat 48g fat (30g saturated fat), Cholesterol 167mg cholesterol, Sodium 115mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.

Tips:

  • Use high-quality coffee beans and freshly ground coffee for the best flavor in the espresso panna cotta.
  • Make sure the cream and milk are cold before you start cooking. This will help them to thicken properly.
  • Do not overcook the panna cotta. It should be cooked until it is just set, but not firm.
  • Chill the panna cotta for at least 4 hours before serving. This will allow it to set properly and develop its full flavor.
  • Garnish the panna cotta with fresh berries, chocolate shavings, or chopped nuts before serving.

Conclusion:

Espresso 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 its rich coffee flavor and creamy texture, espresso panna cotta is sure to be a hit with your friends and family.

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