Indulgent Panna Cotta

By • February 2, 2011 • 7 Comments



Author Notes: I have been thinking about making panna cotta for a long time and this is the result of my first attempt. It is creamy, a little smoky, and incredibly decadent. The bits of ground espresso that end up in your cup (or ramekin) make a rich dark top to your panna cotta. gingerroot

Serves 6

  • 1 1/4 cup cream
  • 3 black cardamom pods
  • 5 tablespoons sugar
  • 3 tablespoons finely ground espresso
  • 4 tablespoons Cold water
  • 1 envelope unflavored gelatin
  • 3/4 cups cup milk
  • 3/4 cups cream
  1. BEGIN ONE DAY AHEAD: In a saucepan, combine cream, cardamom pods, sugar and espresso. Bring to a simmer; cook for 5 minutes, whisking to dissolve sugar. Remove from heat and transfer to a glass measuring cup, let mixture sit for one hour. Cover with plastic wrap and transfer to the fridge overnight.
  2. In a small bowl, sprinkle gelatin over cold water. Without stirring, allow mixture to sit for five minutes.
  3. Meanwhile, pour chilled cream mixture through a sieve into a saucepan. I wanted to get the most mileage out of my cardamom pods, so I picked them out of the sieve and popped them back into the pot. Use a spatula to help push out all the cream (its okay if some of the espresso ends up back in the pot). Bring mixture to a simmer, add gelatin, whisking constantly to dissolve. Cook for a minute more.
  4. Add milk and remaining cream (or half and half), bring to a simmer, whisking to combine. Cook for a minute more.
  5. Strain mixture through a sieve set over a glass measuring cup. Allow mixture to cool for a bit. While mixture is cooling, prepare six ramekins or coffee cups by spraying with non-stick spray. Evenly divide mixture into cups, scraping the sides of the measuring cup with a spatula. Cover each with plastic wrap and refrigerate at least 4 hours and up to overnight.
  6. Enjoy straight out of ramekins or cups, or to release panna cotta, run a sharp knife around edge of container and briefly dip bottom into a bowl of hot water. Carefully invert onto a plate and serve.
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Tags: creamy, decadent, indulgent, smoky

Comments (7) Questions (0)

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Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Mmmmmmm!

Img_1958

over 3 years ago gingerroot

Thanks, boulangere! I hope you'll try it.

Img_1958

over 3 years ago gingerroot

Thanks all for your thoughtful comments!! The cream and espresso are a natural pair, adding the cardamom gives it an interesting smoky note. I am a little embarrassed to admit that I ate two in a row when they were ready to eat (just to make sure it was ok, of course...:)).

Sara, I used Stumptown Hair Bender espresso again - love that stuff!!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm biased, of course, but Stumptown is the best :) And I've eaten way more than my fair share of pudding this week end!

Dsc_0675-x2a

over 3 years ago Sagegreen

Sultry and sumptuous!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Not sure how I missed this in the cardamom contest. Sounds yummy. Love the black cardamom & coffee combo!

Summer_2010_1048

over 3 years ago Midge

I've never made panna cotta either, but this sounds like a great place to start. Yum!