Espresso Panna Cotta
1/2 cup milk, whole or 2%
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
Garnish options:
1 small white chocolate bar, for garnishing
1 small dark chocolate bar, for garnishing
mint leaves
fresh raspberries
Place the milk in a heavy, small saucepan. Sprinkle the gelatin over the milk and let stand for 5 minutes to soften the gelatin.
Whisk over low heat until the gelatin dissolves, but the milk does not boil, about 2 minutes.
Add the cream, espresso powder, sugar, and salt. Whisk over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and cool slightly, about 1o minutes.
Pour or ladle into serving glasses or cups, dividing equally. Cover and refrigerate, stirring every 20 minutes during the first hour, to prevent a skim forming on the surface. Chill until set, at least 3 hours.
Before serving, use a vegetable peeler on the chocolate to create about 1 tablespoon each of white and dark chocolate shavings. Sprinkle the shavings over each panna cotta. Or garnish with mint and berries or a combination.
Serves 4.
Note about serving dishes: prep bowls or small canning jars with lids would work beautifully, so you can seal them lightly to chill and save any extras.
And no, this isn't a Christmas recipe, but it would be lovely at a holiday dinner, wouldn't it? Do you find yourself creating at home dishes you enjoyed -- or had to skip -- while eating out?
Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries, and the winner of Agatha Awards in three categories. Death al Dente, the first Food Lovers' Village Mystery, won Best First Novel in 2013, following her 2011 win in Best Nonfiction. Her first historical short story, "All God's Sparrows," won the 2018 Agatha Award for Best Short Story. Peppermint Barked, her 6th Spice Shop mystery, will appear in July 2022, and Blind Faith, her second standalone suspense novel (written as Alicia Beckman), will release in October 2022.
A past president of Sisters in Crime and a current board member of Mystery Writers of America, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.
Swing by Leslie's website and join the mailing list for her seasonal newsletter. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.
The Espresso Panna Cotta sounds yummy!
ReplyDeleteHubby and I both love being in the kitchen. We do find ourselves trying to duplicate a dish we had somewhere. A few times it was because it was a dish we loved but for whatever reason they no longer serve it. Between the two of us, and trial and error, we can usually come up with a decent replica and often times something even better.
Can't wait for the opportunity to read "PEPPERMINT BARKED". Most definitely on my TBR list.
2clowns at arkansas dot net
Ah, the favorite dish no longer available -- so sad! The closure of a local Italian joint prompted us to finally figure out how to make decent thin crust pizza at home!
ReplyDeletePanna cotta is so lovely, smooth and creamy.
ReplyDelete