Coffee Panna Cotta - an inspiring classic amongst desserts
Thee "topping" of the panna cotta is variable. The cream itself is a perfect flavour carrier and you are guaranteed new and unique aromas when you add coffee, lemon verbena or lemon thyme, peppermint, rosemary or lavender, which are boiled and strained together. Spices such as saffron, cardamom and cinnamon or coffee add a touch of the Orient. According to legend, panna cotta has its roots in the Langhe region of Piedmont, the home of Barolo.
Coffee panna cotta, the origins
At the beginning of the 20th century, a lady of Hungarian origin lived there, and she probably modified the recipe of the Biancomangiare (blancmange), a dessert made with almond milk. She replaced the almond milk with cream, refined it with vanilla and created an amazing dessert.
Coffee panna cotta
- 350 ml double cream
- 150 ml coffee, espresso
- 150 g sugar
- 8 g gelatine sheets
- 1 vanilla pod
- Soak gelatine in cold water for 10-15 minutes. Cut the vanilla pod lengthwise with a knife and put it into a pot. Add the cream, coffee and sugar and heat the liquid to 60° C. Remove the pot from the stove.
- Let the liquid cool down to 40° C, and then stir in the soaked gelatine until it has dissolved well. Allow to rest for a few minutes, before pouring the liquid through a fine sieve into a bowl, or in portions into small glasses.
- Place the pannacotta in the fridge overnight. Serve the next day