Cappuccino Panna Cotta

Panna Cotta literally translates as "cooked cream" in Italian.  These softly set and creamy Italian puddings are so silky-smooth, they are the perfect dessert for the end of a meal.  This recipe adds espresso to the cream but Panna Cotta is also served with fresh berries or fruits according to the season.  They are also great for dinner parties because they can made a day or two in advance and kept refrigerated until ready to be served. 

Prep time: 1 hour, 30 mins

Cook time: Refrigerate overnight

Makes: 6 half-cup servings

INGREDIENTS:

1 cup heavy cream

1 tbsp cocoa powder

2 tbsp confectioners' sugar

3 cups heavy cream, whole milk or half and half

1/2 to 1 tbsp espresso beans, roughly ground or instant espresso

6 tbsp sugar

2 tsp powdered gelatin or 1 1/2 gelatin leaves, soaked in cold water

1 tsp pure vanilla extract

Cocoa powder for garnishing

DIRECTIONS:

First add the cocoa powder to 1 cup of heavy cream.  Stir well to combine then cover and refrigerate for 1 hour. Sprinkle the gelatin over 1/4 cup cream.  Let stand until soft.  

Meanwhile place the remaining cream, ground espresso beans and sugar in a small saucepan over medium-low heat. Bring to a simmer, then turn off the heat and steep for 6-8 minutes.  Add the gelatin mixture and using a whisk, stir over low heat to warm the mixture and dissolve the gelatin.  Do not let it boil.  

Strain the mixture through a fine sieve (this removes the espresso beans, but also any undissolved gelatin), then pour into individual espresso cups.  Cover and plastic and refrigerate until set, several hours or overnight.

Once you have 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 Panna Cotta serving and sprinkle some cocoa powder on top.