Coffee Panna Cotta with Mascarpone Cream

Name: Coffee Panna Cotta with Mascarpone Cream
Cuisine: European, Mediterranean, Italian
Ingredients: 2 teaspoons unflavored powdered gelatin; 1 1/4 cup milk, divided; 2 cups heavy cream; 6 tablespoon sugar; a pinch salt; 2 tablespoons instant espresso powder; 1 teaspoon vanilla extract; whole coffee beans (for garnish); 1 cup heavy whipping cream; 1/2 cup mascarpone cheese, room temperature; 3 tablespoons powdered sugar; 1 teaspoons pure vanilla extract

5 steps

Is it Spring yet? It sure feels that way in Southern California. In fact, it’s been feeling like Spring (even feels like Summer in some days) all winter long. I had been wanting to take the kids up the mountain to play with snow. Unfortunately, we might have to wait till next winter and hope for some colder temperature before that can happen. All these Spring-like weather made me long for some cool desserts. That was how this Coffee Panna Cotta with Mascarpone Cream was created. Well, the warm weather is not totally a bad thing after all, I guess.

Updated at: Sun, 25 Aug 2024 20:13:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories358.8 kcal (18%)

Total Fat31.6 g (45%)

Carbs15.4 g (6%)

Sugars13.8 g (15%)

Protein4.6 g (9%)

Sodium62 mg (3%)

Fiber0 (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

Coffee Panna Cotta

2 teaspoonsunflavored powdered gelatin

1 ¼ cupmilk

divided

2 cupsheavy cream

6 tablespoonsugar

salt

2 tablespoonsinstant espresso powder

1 teaspoonvanilla extract

whole coffee beans

for garnish

Mascarpone Cream

1 cupheavy whipping cream

½ cupmascarpone cheese

room temperature

3 tablespoonspowdered sugar

1 teaspoonspure vanilla extract

Instructions

For the Panna Cotta

Step 1

In a small bowl mix together the gelatin and 1/4 cup of milk and set aside to soften.

Step 2

In a small saucepan, combine the remaining 1 cup of milk, sugar and salt. Set over medium heat until sugar just dissolved. Remove from the heat and whisk in the softened gelatin, instant espresso powder, and vanilla extract.

Step 3

In a large mixing bowl, place the heavy cream in it. Set a strainer over the bowl and pass the coffee mixture into the mixing bowl.

Step 4

Arrange 10 espresso cups or 10 (4-ounce) ramekins on a tray and evenly divide the mixture between the espresso cups. Cover the cups with plastic wrap and refrigerate for at least 5 hours or preferably, overnight.

Mascarpone Cream

Step 5

In a medium mixing bowl, or the bowl of a stand mixer, add all ingredients together and beat until medium peaks form, about 2 minutes. Pipe or spoon whipped cream over chilled panna cotta and top with a coffee bean and serve.

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