Caramel Espresso Panna Cotta
Photo by Claudia Alexander
Panna Cotta, which translates to cooked cream, is an Italian dessert that is rich without being heavy. Though the texture is very similar to flan, there are no eggs in panna cotta, and it is super easy to make. It has to be made ahead of time though, because the panna cotta needs to set in the refrigerator overnight— but it will take you under 30 minutes to complete the cooking. The first time I cooked this dessert I made the mistake of pouring it into one large bowl instead of individual cups; when I went out in the middle of the night to have just one more spoonful, it was gone. Next time I made it into individual cups, so everyone gets at least one serving…
There are many versions of panna cotta out there: Ottolenghi has one with basil and strawberries, Mary Berry’s version is latte flavored, and Ina Garten’s panna cotta has a caramel topping. The beauty of this particular version is that you can increase the caramel flavor to make it the main flavor, or if you’d prefer the coffee can be more dominant—it is up to you.
Making caramel requires attention. Have your cream ready and don’t take your eyes off the pan; stop stirring once the sugar is completely melted, and then swirl the liquid as it caramelizes by moving the pan on and off the heat.
Just starting to turn copper color
Ingredients:
1 cup milk (use what you have, I used 1%)
¾ cup heavy cream slightly warmed
½ -¾ cup granulated sugar *note below
1 ½ teaspoons unflavored gelatin
1/3 cup espresso (I use instant and just drink what’s left over)
½ vanilla bean scraped
Pinch of salt
NOTE: If you want a more caramel-tasting dessert use ¾ cup of sugar. If you would prefer it to be more coffee tasting only use ½ cup.
Have all your ingredients measured out because this all comes together quickly.
Sprinkle the gelatin over the milk and set aside.
Put the sugar in a medium sized pan and turn the heat to medium low. When you start to see the sugar darken, stir it using a spatula. Keep stirring until all the sugar has melted—then stop. As it starts to bubble, pick up the pan and swirl the melted sugar, moving it slightly on and off the heat to keep it bubbling but not burning. The color changes quickly and can burn so do not take your eyes off the pan. When it is a dark coppery color and you get a slightly smoky aroma pull the caramel off the heat. Slowly add the cream while stirring continuously. Be aware that the caramel is very hot and can splatter. Once the cream is added and combined add the milk, coffee, vanilla bean seeds and salt, continuing to stir. Once it is completely combined pour into individual cups. Let set in the fridge overnight.
Photo by Claudia Alexander
Adapted from David Lebovitz
Caramel Espresso Panna Cotta
Ingredients
- 1 cup milk (use what you have, I used 1%)
- ¾ cup heavy cream slightly warmed
- ½ -¾ cup granulated sugar *note below
- 1 ½ teaspoons unflavored gelatin
- 1/3 cup espresso (I use instant and just drink what’s left over)
- ½ vanilla bean scraped
- Pinch of salt
Instructions
- NOTE: If you want a more caramel-tasting dessert use ¾ cup of sugar. If you would prefer it to be more coffee tasting only use ½ cup.
- Have all your ingredients measured out because this all comes together quickly.
- Sprinkle the gelatin over the milk and set aside.
- Put the sugar in a medium sized pan and turn the heat to medium low. When you start to see the sugar darken, stir it using a spatula. Keep stirring until all the sugar has melted—then stop. As it starts to bubble, pick up the pan and swirl the melted sugar, moving it slightly on and off the heat to keep it bubbling but not burning. The color changes quickly and can burn so do not take your eyes off the pan. When it is a dark coppery color and you get a slightly smoky aroma pull the caramel off the heat. Slowly add the cream while stirring continuously. Be aware that the caramel is very hot and can splatter. Once the cream is added and combined add the milk, coffee, vanilla bean seeds and salt, continuing to stir. Once it is completely combined pour into individual cups. Let set in the fridge overnight.