Affogato Panna Cotta
A luxurious Italian-inspired dessert combining creamy panna cotta with a bold espresso kick.
Welcome to a delightful fusion of Italian culinary traditions! Our Affogato Panna Cotta marries the silky smoothness of classic panna cotta with the bold intensity of espresso, creating a dessert that's both comforting and invigorating.
This recipe pays homage to two beloved Italian desserts: the creamy panna cotta and the coffee-based affogato. We've crafted a velvety vanilla panna cotta that sets to perfection, ready to be 'drowned' (affogato in Italian) with a shot of freshly brewed espresso. The contrast of temperatures and textures - cold, wobbly panna cotta meeting hot, aromatic espresso - creates a sensory experience that's truly unforgettable.
Why You’ll Love This Recipe
Get ready to fall in love with this Affogato Panna Cotta! Here's why you'll adore it:
- Unique Flavor Combination: The marriage of creamy vanilla and bold espresso creates an irresistible taste sensation.
- Impressive Presentation: Wow your guests with a dessert that looks as good as it tastes.
- Make-Ahead Friendly: Prepare the panna cotta in advance for stress-free entertaining.
- Customizable: Easily adapt the recipe with different flavors or toppings to suit your preferences.
- Perfect for Coffee Lovers: A delightful way to enjoy your caffeine fix in dessert form.
Affogato Panna Cotta
A luxurious Italian-inspired dessert combining creamy panna cotta with a bold espresso kick.
Equipment
- Saucepan
- Whisk
- Ramekins or glasses
- Espresso machine or moka pot
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
- 2 1/4 tsp unflavored gelatin powder
- 3 tbsp cold water
- 6 shots of freshly brewed espresso (for serving)
Instructions
- In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat, stirring until sugar dissolves.
- Remove from heat and stir in vanilla extract.
- In a small bowl, sprinkle gelatin over cold water and let stand for 5 minutes to bloom.
- Whisk the bloomed gelatin into the warm cream mixture until fully dissolved.
- Divide the mixture among 6 ramekins or glasses.
- Refrigerate for at least 4 hours or overnight until set.
- To serve, brew a shot of espresso for each panna cotta.
- Pour the hot espresso over the chilled panna cotta just before eating.
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