Ingredients
Scale
- 1 ½ cups whole milk
- 1 ½ teaspoons unflavored gelatin powder
- 1 ½ cups heavy cream
- 3 heaping teaspoons instant espresso powder
- ¼ cup sugar
- Pinch of salt
- Dark chocolate shavings (for garnish)
Instructions
- Bloom Gelatin: Pour milk into a saucepan and gently sprinkle the gelatin powder over the milk. Let it sit for 5 minutes. This allows the gelatin to bloom and dissolve properly.
- Dissolve Gelatin: Stir the milk and gelatin mixture over medium heat until the gelatin fully dissolves. Do not boil. The mixture should be smooth and clear.
- Add Cream and Espresso: Add the heavy cream, instant espresso powder, sugar, and salt to the saucepan.
- Dissolve Sugar: Reduce the heat to low and stir until the sugar dissolves. The mixture should be warm and smooth.
- Pour into Cups: Pour the panna cotta mixture into dessert cups. Ensure the cups are evenly filled.
- Initial Stirring: For the first hour, gently stir the panna cotta mixture in each cup every 20 minutes. This helps to prevent the espresso powder from settling at the bottom and ensures an even consistency.
- Refrigerate: Cover the dessert cups with plastic wrap and refrigerate for 4-6 hours or overnight. This allows the panna cotta to set completely.
- Garnish and Serve: Garnish with dark chocolate shavings and serve chilled.
Notes
- Ensure gelatin is fully dissolved to avoid lumps.
- Stir during the initial chilling to prevent espresso from settling.
- Refrigerate long enough for the panna cotta to set.
- Use good quality instant espresso for best flavor.
- Chill dessert cups before filling.
- Prep Time: 7 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Gelling, Refrigeration, Simmering
- Cuisine: Italian Inspired