Is this possibly the best way to enjoy an espresso?
There’s nothing like a creamy panna cotta with all the wonderful strong, bitter notes of an espresso. It’s the perfect way to end a meal! Espressos usually lose their flavour with time but it’s the opposite with Panna cottas. The coffee flavours really develop as it sits so don’t be disappointed when you don’t get a strong hit of coffee from the cream and coffee mix immediately.
The easiest dessert you can ever make
Panna cottas are ridiculously easy to make. Once you get the ratios correct, you can make a big batch in no time. The name literally translates to ‘cooked cream’ and you can customise it in a million different ways. The thing to keep in mind is that 1 tsp of gelatin is usually enough to set 1 cup of liquid. With that calculation in hand, you can go forth and create your own Panna cotta masterpieces!
The Wonderchef Regalia Capsule Machine is a wonderful addition to any home or office. It blows my mind how petite and neat it is! Wonderchef said let space not be an obstacle to your daily coffee needs and now we have this fabulous machine. Capsules are a great alternative to those who can’t get their hands on good quality coffee powder that often. They’re also great if you’re someone who likes to have coffee once in a while. Since capsules are pre-packed and air tight, the coffee powder stays fresh until you crack that seal. Buying loose coffee powder is great but only if you can finish all that coffee in time!
The Regalia Capsule Machine has three extraction options – Ristretto (25ml), Espresso (40ml) and Lungo (110ml). Just select your preferred shot and you’ll have a perfect cup in no time. The used capsules gather in the collection basket and you can empty the basket out while cleaning. Cleaning is also a breeze thanks to little details like the drip tray that make the process that much easier.
Serving and Topping a Panna Cotta
If you’ve seen any season of Masterchef, you might be under the assumption that de- moulding a Panna cotta is an intense and stressful endeavour. Well that’s just TV drama for you because it’s actually super easy and super fun! Just dip your mould in a bowl of warm water for a few minutes and place a plate face down over the mould. Flip it over and give it a shake or two until the Panna cotta comes free! I prefer to serve them in individual bowls so that I can top it with little goodies. This espresso panna cotta is absolutely delicious just by itself but if you’re in the mood for something fancy, you can top it with a variety of things. Candied nuts, chocolate sauce, fruit compote or caramel. If you want a quick and effortless topping you can use fresh fruit or chocolate shavings
Time: 10 minutes + Overnight refrigeration
- 2 Shots Espresso (½ cup)
- 1 ½ cups Fresh Cream
- ¼ cup Granulated Sugar
- 1 tsp vanilla
- 2 tsps powdered gelatin
- 3 tsps Cold Water
- Begin by making your espresso shots. Set aside.
- Add the cold water to a bowl and sprinkle the gelatin over it as evenly as possible.
- In a heavy bottomed saucepan, heat the cream and sugar until it begins to steam. Do not let the mixture boil.
- Add a spoonful of the heated cream to the soaked gelatin and mix thoroughly. Transfer the mix into the rest of the cream and mix well.
- Add the espresso to the cream mixture and allow it to heat again. Be careful not to let the mixture boil. Once heated, take it off the heat.
- Grab your serving bowls and carefully strain the cream into the serving bowls. Let it come to room temperature before covering with cling film.
- Refrigerate for a minimum of 4 hours or overnight.
- Serve with your choice of toppings!
Author: Sneha Sundar is the creator of You Dim Sum, You Lose Some; a philosophy she adopts both in and out of the kitchen.