Indulgent Panna Cotta
Share
- ✉
-
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
- 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.
- In a small bowl, sprinkle gelatin over cold water. Without stirring, allow mixture to sit for five minutes.
- 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.
- Add milk and remaining cream (or half and half), bring to a simmer, whisking to combine. Cook for a minute more.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Coffee
- This recipe was entered in the contest for Your Best Pudding
- This recipe was entered in the contest for Your Best Recipe with Cardamom
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Mmmmmmm!
about 2 years ago gingerroot
Thanks, boulangere! I hope you'll try it.
about 2 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!!
about 2 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!
about 2 years ago Sagegreen
Sultry and sumptuous!
about 2 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!
about 2 years ago Midge
I've never made panna cotta either, but this sounds like a great place to start. Yum!