Coffee Panna Cotta | Dessert

Panna Cotta is an Italian desert of cooked cream. Coffee is a delicious flavour and you will fall in love with this dessert. The recipe is simple and the dessert so flavoursome that you will surely ask for more. The other flavour you can try is Saffron Caramel Panna Cotta.

I have heard people raving about the awesomeness of coffee flavour but hadn't quite understood until I made cakes and desserts at home. The delicate flavour and the smell just blew my mind away. Now, I am a convert.

This dessert took me hardly 15minutes to prepare, but couldn't resist opening my refrigerator again and again to check if it had set... Oh, the pleasure of digging into this delicious creation was just out of this world. Hey, don't just take my word for it. Try it for yourself and then tell me!

Coffee Panna Cotta Recipe
Adapted from Passionate About Baking

Prep Time: 5 minutes
Total Time: 30 minutes  {plus chilling}
Ingredients:

• 1ltr low fat cream, room temp
• 115g vanilla sugar
• 2.5 tbsp coffee powder
• 2 tsp gelatin
• 3 tbsp water

Method:

1.     Sprinkle gelatin over cold water and let stand for five minutes.

2.     Stir coffee into 30ml cream.

3.     Place the cream, coffee mix and sugar in a heavy bottom pan and gently bring to a simmer, but not a full boil. Stir often.

4.     Take off heat. Add 1-2 tbsp of this hot cream to the dissolved gelatin to loosen it further, and then pour the gelatin mix back into the hot cream through a sieve. Stir well.

5.     Let the mixture stand for about 10 minutes, then distribute among your serving bowls/molds/ramekins/goblets.

6.     Allow to set for 6-8 hours/preferably overnight. Serve with chocolate shavings or chocolate ganache.

Saffron Caramel Panna Cotta | Dessert

I had bought a one ltr pack of Amul Cream and was waiting for the right time to make Panna Cotta. I knew that once I opened the pack, I had to finish it at one go so chose two panna cotta recipes. We always eagerly look forward to my sister and nephew's visit. Mom starts preparing special dishes for her grandson and I start planning what new recipe to try. This Panna Cotta was a perfect choice.

I was making caramel for the first time. Was excited to see how it would turn out. It was delicious along with the creamy saffron panna cotta. The recipe uses saffron extract. I only had saffron, hence used it directly with sugar and cream. For next time I would cut the saffron into small pieces and mix with the cream/sugar because this time, I got strands of saffron in the cream/sugar.Wasn't bad but smaller pieces would infuse better into the cream. I halved the quantity in the recipe and used the other half to make coffee panna cotta. The recipe in another post.

Saffron Caramel Panna Cotta Recipe:
(Adapted from Passionate About Baking)


Prep Time: 20 minutes
Total Time: 30 minutes plus setting time



Ingredients:

• Saffron caramel
• 75gm granulated sugar
• 1-2gm saffron extract {knife tip full}
• Saffron Panna Cotta
• 2tsp gelatin powder
• 3 tbsp cold water
• 1ltr low fat cream {18% fat}
• 110gm vanilla sugar {or plain}
• 1/8 tsp saffron extract {plus a teeny bit more for topping}
• Pistachios, rose petals to garnish

Method:

1. Saffron caramel
2. Keep the serving molds/ramekins ready.
3. Place sugar and 1/8 tsp of saffron extract in heavy bottom pan and melt the sugar to a light caramel. Do not let it burn or it will gte bitter. Swirl the pan often and take off the minute all the sugar has melted. It should be a bright orange colour.
4. Immediately spoon about a heaping tsp into each mold/ramekin, swirling it about to distribute it.Continue for all the molds. Do this pretty fast as the caramel will harden rapidly. Just in case it hardens before you are  place the pan over very low heat to melt again.
5. Saffron Panna Cotta
6. Sprinkle gelatin over cold water and let stand for five minutes.
7. Place the cream, saffron and sugar in a heavy bottom pan and gently bring to a simmer, but not a full boil. Stir often.
8. Take off heat. Add 1-2 tbsp of this hot cream to the dissolved gelatin to loosen it further, and then pour the gelatin mix back into the hot cream through a sieve. Stir well.
9. Let the mixture stand for about 10 minutes, reserve about 100ml {optional}, and distribute the rest among your serving bowls/molds/ramekins/goblets.
10. Leave to set for about 1-2 hours, then add a tbsp of the deeper saffron cream over the tops. Allow to set for another 6-8 hours/preferably overnight.
11. Demold loosening the sides with a blunt knife and serve with a sprinkling of pistachio nuts and edible dried rose petals if you like.