Panna cotta coffee in silicone molds. Coffee panna cotta

19.05.2021 Buffet table

I propose to cook the most delicate, delicious and aromatic coffee panna cotta. Dessert is perfect for a festive atmosphere! The coffee aroma and taste, delicate structure and creamy aftertaste of the delicacy will conquer many!
Recipe content:

Desserts with interesting foreign names have long since entered our daily life. For example, cheesecake, crumble, cupcake, muffins are popular on the menu of cafes and restaurants. We will also get acquainted with interesting desserts, and we will start with a delicacy called "panna cotta". This is a delicate delicacy, which in translation from Italian sounds like "boiled cream". That is, the dessert can be called pudding. It can be prepared on its own or with the addition of all kinds of ingredients. For example, with fresh berries, chocolate, nuts, caramel, etc. Earlier, I have already shared on the site recipes for classic and chocolate panna cotta. But the ideas of this Italian dessert are not exhausted. In this review, we'll talk about how to make a coffee-flavored panna cotta. Such a dessert will surely surprise and delight all eaters.

It will take you no more than 20 minutes of active work to prepare this amazing sweetness. The rest of the time, about 3 hours, the panna cotta will stay in the refrigerator to freeze. A minimum of ingredients is required for the dish, and almost all of them are available. You don't have to mess with flour, because it is simply not in the recipe. Thanks to this, the dessert turns out to be very light, elegant and tasty. He looks pretty good. You can serve it in portions, as I did. But you can also arrange it in small cups or as a cake. And if desired, decorate with chocolate icing or cocoa powder before serving.

Caloric content per 100 g - 161 kcal.
Servings - 40 small cakes, portioned
Cooking time - 20 minutes for cooking, 3 hours for hardening

Ingredients:

Cream - 500 ml
Instant coffee - 5 tablespoons
Gelatin - 1.5 tbsp.
Sugar - 150 g

Step by step preparation of coffee panna cotta:

1. Buy cream of any fat content. The calorie content of the dessert will depend on this. I chose the cream with the lowest fat content. So, pour them into a cooking pot, add sugar and coffee.

2. Place a saucepan on the stove and heat the mixture so that the coffee and sugar are completely dissolved. Do not bring to a boil, it is necessary that the food warms up to 90 degrees.

3. At this time, pour the gelatin into the container.

4. Fill it with hot water about 50 ml, stir and leave to swell. But I recommend that you read the instructions on how to brew it on the package before using gelatin. product from different manufacturers may brew differently.

5. Pour the coffee cream into a convenient container and add the brewed gelatin there. Stir.

6. Choose a convenient form in which you will serve the treat to the table, and pour the cream over them. I chose a silicone candy mold. But you can take silicone muffin and muffin molds or arrange the sweetness in small transparent glasses or cups.

Chill the panna cotta in the refrigerator for 2 hours. When it is completely cured, remove it from the molds (they can be easily removed from silicone molds). Lay them out beautifully on a serving platter and serve. Sprinkle with cocoa powder if desired.

But I draw your attention to the fact that if the delicacy stays on the table for a long time or in direct sunlight, it will melt. If you plan to keep it on the table for a long time, then use agar-agar.

Panna cotta- (ital. Panna cotta- "Boiled cream") is an Italian dessert made of cream and sugar, which is a creamy pudding with the addition of various ingredients. This panna cotta, as you already understood, is made with the addition of coffee and chocolate. A great dessert for an invigorating breakfast before a chore or for a relaxing evening before bed.

Total cooking time for dessert: 3-4 hours!

Ingredients

cream 20% 500 ml
espresso coffee 80 ml
milk chocolate 100 g
sugar 50 g
gelatin 5 sheets or 12g

Preparation

At the very beginning, you need to brew coffee. You need a little of it, but it must be very strong, so we brew an espresso. If it so happens that you are using instant coffee, then make it very strong, one might even say concentrated.

We leave the coffee to cool. In the meantime, we soak the sheet gelatin in a bowl of cold drinking water, the plates should not be put all at once, but one at a time, first drown one, then the other, etc. If you are using granular gelatin not in plates, then soak it, following the instructions on the gelatin package.

Melt the chocolate in the microwave or in a water bath, be careful not to overheat the chocolate. If you are heating chocolate in the microwave, then do not put it directly in the oven for a long time, put it on for 10-30 seconds, then take it out and mix thoroughly.

Pour the cream into a saucepan (preferably with a thick bottom or a saucepan), put on a hot stove and bring to a boil, stirring constantly. As soon as the cream comes to a boil, remove it from the heat.

Add sugar to the pan and stir until the sugar is completely dissolved.

Add a little hot cream from a saucepan to the melted chocolate and stir until smooth. We do this so that the consistency of the chocolate becomes closer to the cream, and then they mix very well. Now pour the resulting chocolate-creamy mass into a saucepan with cream. We mix.

We take out the swollen gelatin from the water, carefully squeeze it out and put it in a separate bowl, pour out the water from the gelatin, we do not need it. If you are working with granular gelatin, then you do not need to drain anything, all the water you have should have been absorbed into the gelatin.

Add a little hot cream with chocolate to the gelatin and stir well until the gelatin is completely dissolved. If the cream is still hot enough, the gelatin should melt pretty quickly.

Pour the resulting mixture back into the pan.

And finally, add our previously brewed coffee to the pan. Stir everything thoroughly. Panna cotta will be ready soon!

The base for the panna cotta is ready. We will pour it into such cocotte makers - they are almost perfect for panna cotta, you can also use just glasses or small silicone molds.

Slowly pour our panna cotta base into the container.

After filling all the containers, we send them to the refrigerator for 3-4 hours.

Before serving panna cotta, dip the molds in hot water, hold for a few seconds, and immediately flip onto a plate. If the panna-cotta does not come out, then repeat the steps again.

Ready! When served, garnish with chocolate chips and waffles. I assure you that you have not eaten anything tastier than this dish in the last year. Bon Appetit!

Delicious Panna Cotta is made from cold coffee according to a Vietnamese recipe. Take strong coffee, mix it with sweet condensed milk and add ice. A simple aromatic and elegant dessert without baking, it also looks very attractive. This pankot contains a minimum of gelatin as it does not need to be turned over and can be left directly in the glass. An ideal recipe for those who cannot buy a coffee machine.

Ingredients (for 6 people)

Cream 30-35% 4 cups

Condensed milk 0.5 cups

Granulated sugar 0.75 cups.

Vanilla in pods 1 PC.

A pinch of salt

Coffee beans 0.5 cups.

Cocoa powder 1 tbsp

Instant gelatin 4.5 tsp

Step-by-step recipe for coffee panna cotta with photo

1. Bring the cream, condensed milk, sugar, salt and vanilla pod to a light boil. Turn off heat and let stand for 10 minutes.

2. In another saucepan, mix the coffee beans (or 2 tablespoons of ground coffee) with the cocoa.

3. Add half the vanilla cream to the coffee, bring to a boil and leave for 20 minutes to mix the coffee aroma better with the cream. Strain.

4. Mix 2 tsp. gelatin with 2 tbsp. cold water. Repeat with 2 tsp. gelatin in another bowl.

5. Leave the gelatin for 5 minutes.

6. Melt the gelatin in a water bath and gradually add one half to the vanilla cream. Pour the panna cotta into a plastic container and refrigerate for 20 minutes.

7. The second part of the gelatin was added to the coffee-vanilla cream. Leave in the refrigerator in a plastic container for 20 minutes.

8. Gently and evenly pour a third of the vanilla cream (or all of it if you don't want a striped dessert) into chilled glasses. If the cream is too cold, let it melt at room temperature. Place in the freezer for 5 minutes to freeze the vanilla layer.

9. On top of the vanilla layer, evenly add a third of the cooled coffee-vanilla cream. Leave in the freezer for 5 minutes.

10. Repeat the procedure with the vanilla cream.

11. And coffee cream until both run out. Leave in the refrigerator for an hour.

12. Dessert can be eaten right now.

13. But with a sweet layer of espresso cream, panna cotta will have a complete taste and appearance. To do this, mix 0.5 cups. freshly brewed strong espresso with 1 tbsp. sugar (or more to taste) and 0.5 tsp. melted gelatin. Leave to cool in the refrigerator.