Best 8 White Chocolate Panna Cotta With Espresso Syrup Recipes

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Indulge in the symphony of flavors and textures that is white chocolate panna cotta with espresso syrup. This exquisite dessert combines the richness of white chocolate with the aromatic intensity of espresso, creating a harmonious balance that will tantalize your taste buds. The panna cotta, with its creamy and velvety texture, provides a smooth canvas for the robust espresso syrup to dance upon. Each spoonful promises a delightful journey, transporting you to a realm of culinary bliss. This article presents not only the classic white chocolate panna cotta recipe but also variations that introduce exciting twists to the traditional flavors. From a refreshing orange-scented panna cotta to a decadent chocolate ganache-topped version, these recipes cater to diverse palates and preferences. Embrace your inner chef and embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

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.

COSTA RICAN COFFEE PANNA COTTA WITH BITTERSWEET CHOCOLATE-RUM SAUCE



Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce image

This is an easy, creamy custard dessert with Costa Rican flavors: dark brown sugar, rum, coffee, coconut and bittersweet chocolate. Panna cotta is sort of the Italian version of creme brulee.

Provided by Camilla Saulsbury

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 4h45m

Yield 8

Number Of Ingredients 13

2 teaspoons unflavored gelatin
¼ cup dark rum
1 ¼ cups whipping cream
½ cup dark brown sugar
1 tablespoon instant espresso powder
1 cup coconut milk
1 teaspoon vanilla extract
1 cup sour cream
¾ cup whipping cream
2 tablespoons dark colored corn syrup
8 ounces bittersweet chocolate, chopped
1 tablespoon dark rum
8 sprigs fresh mint for garnish

Steps:

  • Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes.
  • Meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatin mixture until dissolved.
  • Whisk in the coconut milk, vanilla extract, and sour cream until smooth. Evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.
  • Bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 1 tablespoon of rum and set aside.
  • To serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. Invert the mold over a serving plate and remove the panna cotta. Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.

Nutrition Facts : Calories 572.1 calories, Carbohydrate 37.4 g, Cholesterol 95.4 mg, Fat 43.5 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 28.6 g, Sodium 56 mg, Sugar 27.5 g

WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES



White Chocolate Panna Cotta with Stewed Strawberries image

Gluten-free, wheat-free, soy-free, egg-free, and nut-free dessert.

Provided by Juniper

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 4h57m

Yield 6

Number Of Ingredients 9

6 ounces white chocolate, chopped
2 cups heavy whipping cream
1 tablespoon white sugar
1 teaspoon vanilla bean paste
1 tablespoon boiling water
1 ½ teaspoons unflavored gelatin powder
4 ounces fresh strawberries, quartered
¼ cup orange juice
2 teaspoons white sugar

Steps:

  • Combine white chocolate, heavy cream, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
  • Place boiling water in a small bowl. Sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.
  • Ladle white chocolate mixture into six 1/2-cup ramekins. Cover with plastic wrap and chill until set, about 4 hours.
  • Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat. Bring to a boil; reduce heat and simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes.
  • Spoon some stewed strawberries over each ramekin to serve.

Nutrition Facts : Calories 454 calories, Carbohydrate 25.3 g, Cholesterol 114.6 mg, Fat 38.4 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 23.7 g, Sodium 56.9 mg, Sugar 21.9 g

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

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.

WHITE CHOCOLATE PANNA COTTA



White Chocolate Panna Cotta image

Make and share this White Chocolate Panna Cotta recipe from Food.com.

Provided by dale7793

Categories     Gelatin

Time 4h5m

Yield 6 serving(s)

Number Of Ingredients 6

300 ml thickened cream
3/4 cup milk
150 g white chocolate, chopped
2 tablespoons caster sugar
2 teaspoons gelatin
1 tablespoon water

Steps:

  • Grease 6 moulds (1/2 cup size).
  • Combine cream, milk, chocolate and sugar in a small pan and heat over a low heat until chocolate is melted and mixture is smooth.
  • Sprinkle gelatine over the water in a small heatproof jug.
  • Stand over a pan of simmering water until gelatine dissolves.
  • Stir into the cream mixture.
  • Divide mixture evenly between the 6 moulds.
  • Cover and refrigerate at least 3 hours or overnight.
  • To serve, turn the panna cotta out of the moulds onto serving plates.
  • Decorate with fresh berries and shaved white chocolate or even rose petals!

Nutrition Facts : Calories 322.1, Fat 24.9, SaturatedFat 15.4, Cholesterol 64.4, Sodium 56.4, Carbohydrate 21.9, Sugar 19, Protein 4.2

DAIRY-FREE CHOCOLATE COCONUT ESPRESSO PANNA COTTA RECIPE BY TASTY



Dairy-Free Chocolate Coconut Espresso Panna Cotta Recipe by Tasty image

Here's what you need: coconut oil, dark chocolate, coconut cream, organic cane sugar, instant espresso, hot water, agar agar, shaved dark chocolate, espresso beans

Provided by Crystal Hatch

Categories     Desserts

Yield 4 servings

Number Of Ingredients 9

coconut oil, for greasing
1 ½ oz dark chocolate, chopped
2 cups coconut cream
¼ cup organic cane sugar
1 teaspoon instant espresso
¼ cup hot water
½ teaspoon agar agar
shaved dark chocolate, for garnish
2 tablespoons espresso beans, for garnish

Steps:

  • Grease 4 4-ounce (115 g) ramekins with coconut oil and set aside.
  • In a medium saucepan over medium-low heat, combine the dark chocolate, coconut cream, sugar, and instant espresso. Warm slowly, stirring occasionally, until the sugar is dissolved and the mixture is simmering.
  • Add the agar agar to the hot water and stir until there are no lumps and the agar agar is fully dissolved.
  • Pour the agar mixture into the warm coconut cream mixture and whisk to combine. Increase the heat to medium, bring to a gentle boil, and whisk continuously for 3 minutes, until thickened. Remove from the heat and immediately divide between the greased ramekins.
  • Refrigerate for at least 30 minutes. (The agar will set at room temperature, but chilling the panna cotta in the fridge will expedite the process.)
  • When ready to serve, use an offset spatula or butter knife to carefully work around the edges of the ramekins to loosen the panna cotta. Invert onto serving plates and garnish with shaved dark chocolate and espresso beans.
  • Enjoy!

Nutrition Facts : Calories 517 calories, Carbohydrate 20 grams, Fat 50 grams, Fiber 0 grams, Protein 4 grams, Sugar 69 grams

WHITE-CHOCOLATE PANNA COTTA WITH COFFEE SYRUP



White-Chocolate Panna Cotta With Coffee Syrup image

Make and share this White-Chocolate Panna Cotta With Coffee Syrup recipe from Food.com.

Provided by djmastermum

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

600 ml thickened cream
1 (180 g) pkt white chocolate, broken into small pieces
160 ml milk
140 g caster sugar
2 tablespoons boiling water
3 teaspoons gelatin powder
200 ml freshly brewed espresso coffee
60 g white sugar

Steps:

  • You will need eight 150ml capacity dariole moulds for this recipe.
  • Place cream, chocolate, milk and caster sugar in a saucepan over low heat. Cook, stirring, for 3-4 minutes or until chocolate melts and mixture is smooth.
  • Place the boiling water in a heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves. Add gelatine to cream mixture and whisk to combine. Pour among eight 150ml capacity dariole moulds. Place on a baking tray. Cover with plastic wrap and place in the fridge for 6 hours to set.
  • Meanwhile, place the coffee and white sugar in a small saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Set aside to cool.
  • Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Drizzle with coffee syrup to serve.
  • Source.
  • Australian Good Taste - November 2005 , Page 78.
  • Recipe by Michelle Noerianto.

Nutrition Facts : Calories 467.8, Fat 36.1, SaturatedFat 22.4, Cholesterol 110.1, Sodium 64, Carbohydrate 34, Sugar 31, Protein 4.3

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 white chocolate for a rich and creamy panna cotta.
  • Make sure the cream is cold before whipping it to achieve stiff peaks.
  • Strain the panna cotta mixture through a fine-mesh sieve to remove any lumps.
  • Chill the panna cotta for at least 4 hours, or overnight, before serving.
  • To make the espresso syrup, use freshly brewed espresso for the best flavor.
  • Serve the panna cotta with fresh berries or a drizzle of chocolate sauce for an extra special dessert.

Conclusion:

This white chocolate panna cotta with espresso syrup is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy cooks. The rich and creamy panna cotta is complemented perfectly by the bitter-sweet espresso syrup. This dessert is sure to impress your guests and leave them wanting more.

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