| Level: | Easy |
| Total: | 5 hr 48 min |
| Prep: | 12 min |
| Inactive: | 5 hr 30 min |
| Cook: | 6 min |
| Yield: | 10 servings |
| Level: | Easy |
| Total: | 5 hr 48 min |
| Prep: | 12 min |
| Inactive: | 5 hr 30 min |
| Cook: | 6 min |
| Yield: | 10 servings |
Ingredients
- 1 (1/4-ounce) package or 2 teaspoons powdered gelatin
- 3 tablespoons cold water
- 1 cup milk
- 3 cups heavy cream, divided
- 1/2 cup sugar
- 1 pinch salt
- 2 tablespoons instant espresso powder
- 1 vanilla bean, split and seeds scraped
- 2 tablespoons powdered sugar
- Ground cinnamon, for garnish
Instructions
- In a small bowl mix together the gelatin and 3 tablespoons of cold water and set aside to soften.
- In a medium pot combine the milk, 2 1/4 cups heavy cream, sugar and salt. Put over medium heat and heat until just before it reaches a simmer. Remove from the heat and whisk in the softened gelatin, instant espresso powder, vanilla bean pod and seeds. Cover and let steep for 30 minutes.
- Arrange 10 espresso cups or 10 (4-ounce) ramekins on a baking sheet. Stir the cream mixture to reincorporate all the flavors. Remove vanilla bean pod from the cream and evenly divide the mixture between the espresso cups. Cover the cups with plastic wrap and refrigerate for at least 5 hours or overnight.
- In a large cold bowl, combine the remaining 3/4 cup of heavy cream and the powdered sugar. Whip with a hand mixer until soft peaks form. Remove the panna cotta from the refrigerator and top each cup with a heaping tablespoon of the whipped cream. Sprinkle with ground cinnamon and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 311 |
| Total Fat | 27 g |
| Saturated Fat | 17 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 0 g |
| Sugar | 15 g |
| Protein | 3 g |
| Cholesterol | 100 mg |
| Sodium | 55 mg |
| Serving Size | 1 of 10 servings |
| Calories | 311 |
| Total Fat | 27 g |
| Saturated Fat | 17 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 0 g |
| Sugar | 15 g |
| Protein | 3 g |
| Cholesterol | 100 mg |
| Sodium | 55 mg |
Reviews
i have never tried to make a cool dessert before, but i served this at my future daughter-in-law’s shower yesterday. she works for starbucks, so a coffee dessert was fitting. the guests scraped the cups clean and complimented me over and over. my daughter says it took brian’s show to get me to cook, and she’s right. i love this dessert and i love the show. bravo to brian and fn!
I made this for a social event and it turned out really good. The only problem was that I did not have expresso powder so I just used instant coffee. I put more coffee powder than the recipe called for thinking that I was making up for the fact that it was not expresso–don’t do that. It was a little to strong that way. I had to use a lot of whip cream to tame it down. Otherwise, this was really good! I am making it again for some friends tomorrow. 🙂
I love everything about Brian’s program. He is funny, warm, self-effacing, engaging, and totally delightful. What a pleasure to see someone so comfortable with himself in front of the camera. Did I mention that he is also a wonderful cook who is skillful at teaching, demonstrating, and explaining? Bottom line: this program is professionally produced, edited, and executed. Bravo, Brian.
Since I can’t find a comment page either, I just wanted FN to know what a hit they have with you Brian. You are awesome. Your recipes rock, you’re refreshing as a host and funny as all heck. Sunday’s are now my favorite day for TV.
I made this for company a few weeks ago and everyone loved it. This is about as easy as it gets to make, and the flavor is yummy and delicate. It is a definite make again recipe.
ALWAYS A SKATING FAN OF BRIANS AND NOW HE BRINGS HIS PARTICULAR GRACE AND EASE TO THE KITCHEN. THIS WAS A FAVORITE OF MY ESPRESSO-LOVING FRIENDS. EXCELLENT. KEEP IT UP BRIAN. YOU ARE A JOY TO WATCH.
This was delicious. Never had panna cotta before but you had me at cappuccino. It came out delicious, I couldnt wait for it to set. Everyone loved it! Definitely making it again!
The taste was great but I think I did something wrong. After cooling in the fridge overnight, it separated. The top layer was creamy and the bottom layer was more of a translucent (coffee colored) jell. It was mixed well in the bowl and didn’t separate until the cooling process began. Anyway, we still enjoyed it and I would make it again. THANKS Brian for making panna cotta look so easy that I finally tried making it. I enjoy your show more than any cooking show I’ve seen so far (and that’s a bunch!). LOL funny. Keep up the good work.
This was delicious!!! I enjoy your show a lot and will be trying more of your recipes. Keep up the good work.
I made your cappucino panna cotta today and it is delicious! We give it a 6.0! My husband said he has a new favorite Italian dessert (tiramisu dethroned!)
I have many food allergies (eggs, poultry, chocolate, nuts, potatoes, sweet potatoes, and shellfish) and it’s hard to find recipes that I can eat. This one’s just the thing for me!
Your show is a treat in every way. We love it! We look forward to “lutz” more!