Espresso Panna Cotta with Cocoa Whipped Cream

Name: Espresso Panna Cotta with Cocoa Whipped Cream
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT2H27M0.000S
Yield: 4 servings (espresso cups)
Cuisine: italian
Ingredients: 1 cup heavy cream; 1 tablespoon cocoa powder; 2 tablespoons confectioners' sugar; 1 1/2 cups heavy cream; 1 tablespoon espresso beans, roughly ground; 3 tablespoons sugar; 1/2 orange, peel only; 1 teaspoon powdered gelatin

Recipe courtesy of Tyler Florence

Show: Tyler's Ultimate

Episode: Ultimate Spaghetti & Clam Sauce

Espresso Panna Cotta with Cocoa Whipped Cream

0 Reviews

Level: Easy
Yield: 4 servings (espresso cups)
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

580

Total Fat

55

Saturated Fat

34

Carbohydrates

21

Dietary Fiber

1

Sugar

19

Protein

4

Cholesterol

204

Sodium

58

Total: 2 hr 27 min
Prep: 15 min
Inactive: 2 hr
Cook: 12 min

Level: Easy
Yield: 4 servings (espresso cups)
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

580

Total Fat

55

Saturated Fat

34

Carbohydrates

21

Dietary Fiber

1

Sugar

19

Protein

4

Cholesterol

204

Sodium

58

Total: 2 hr 27 min
Prep: 15 min
Inactive: 2 hr
Cook: 12 min

Ingredients

Cocoa Whipped Cream:

1 cup heavy cream

1 tablespoon cocoa powder

2 tablespoons confectioners' sugar

Espresso Panna Cotta:

1 1/2 cups heavy cream

1 tablespoon espresso beans, roughly ground

3 tablespoons sugar

1/2 orange, peel only

1 teaspoon powdered gelatin

Directions

Watch how to make this recipe.

First add the cocoa powder to the heavy cream for the cocoa whipped cream. Stir well to combine then cover and refrigerate for 1 hour.
Begin preparing the espresso panna cotta by placing the heavy cream, ground espresso beans, sugar and orange peel in a small saucepan over medium-low heat. Bring to a simmer, then turn off the heat and steep for 6 to 8 minutes.
Add the powdered gelatin and using a whisk stir over low heat to warm the mixture and dissolve the gelatin. Do not let it simmer. Strain the mixture through a fine sieve (this not only removes the peel and espresso beans, but also any undissolved gelatin) then pour into individual espresso cups. Cover with plastic and refrigerate until set, about 1 hour.
Once you put these in the refrigerator you can finish preparing the cocoa whipped cream (alternatively, you can do it just before you serve the panna cotta). Whip the cocoa cream until it begins to thicken and then add the confectioners' sugar. Whip until soft peaks form and serve a spoonful over each of the panna cotta servings.