Espresso Cocoa Panna Cotta


Well, this Italian egg-less treat is traditionally served with fruits or some sort of liquid sauce like a coulis or caramel, but here I am, serving it with nothing because of the heavy chocolate flavor along with a tinge of coffee, which is pretty mouthful. Some interesting fact about Panna Cotta is that, at the time when there was no gelatin readily available in hand, people boiled fish bones to obtain the collagen that later gets converted to gelatin! The whole point is that this recipe is really simple now and easy to make,best if cooled overnight. Some thing similar to this is ‘mousse’, which is whipped and much more lighter than panna cotta. But, who doesn’t like Italian! Try it out!

Gather these:

  • gelatine       – 3 teaspoons
  • warm water – 80 ml or approximately 1/3rd a cup
  • fresh cream(single pouring) – 400 ml
  • granulated sugar – 1 cup
  • dutch processed cocoa powder -100 grams
  • espresso powder  – 1.5 teaspoon
  • vanilla essence      – 1 teaspoon
  • full fat milk            – 250 ml/ 1 cup

Start with:

  • Take warm water in a bowl and sprinkle the gelatin for it to bloom. This will take about 6-7 minutes. Set aside.
  • In a heavy bottomed sauce pan, heat fresh cream and vanilla over medium heat. Add 1 tablespoon cocoa at an instance, stir frequently to combine. Repeat this for espresso and cocoa powder. Do not burn the mixture.
  • After addition of cocoa and espresso, add the bloomed gelatin and stir well to get a uniform smooth mixture with a beautiful texture.
  • If there are some lumps in the mixture, strain them once. Finish it by adding milk to it. Stir it well to combine. Taste them and adjust the sugar and cocoa.
  • Transfer them to ramekins or bowls and leave them in the fridge for 2-3 hours. I used a silicone pie dish to set and used a cookie cutter to make those shapes.
  • Demould them by inverting the bowl and giving it a light shake. Serve it as it is or with some berries of your choice!




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