Panna cotta is essentially milk-flavored Jell-O. My version tastes like a coffee milk shake! YUM! It’s super cinchy to make but very impressive and a perfect DO-AHEAD. You can make this one day and serve it the next-it’s almost unfair how easy it IS for the wow factor you get. Dress it up with a little chocolate Sauce, and voila, it’s fancy!
| Total: | 2 hr 30 min |
| Inactive: | 2 hr |
| Cook: | 30 min |
| Yield: | 4 Servings |
Ingredients
- 2 tablespoons light corn syrup
- FOR THE PANNA COTTA:
- 4 sheets of gelatin*
- 3 cups heavy cream
- ¾ cup sugar
- 2 tablespoons instant espresso powder
- ½ vanilla bean
- ½ cup chocolate-covered espresso beans, for garnish
- FOR THE CHOCOLATE SAUCE:
- 4 ounces semisweet chocolate chips
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
Instructions
- FOR THE PANNA COTTA
- 1.In a small bowl of cool water, submerge the gelatin sheets to soften. They will go from stiff to soft, kind of like the texture of a giant contact lens. Feel one-it’s SO cool!
- 2.In a small saucepan, combine the cream, sugar, and espresso powder. Split the vanilla bean lengthwise down one side, open it up, and scrape out the seeds with a paring knife. Add the seeds and the hull to the pan. Whisk to combine everything.
- 3.Bring the cream mixture to a boil and then immediately turn off the heat. Remove the softened gelatin sheets from the water and squeeze out the excess water. Add the gelatin sheets to the pan and whisk to combine.
- 4.Immediately ladle the cream mixture into four 6-ounce ramekins and refrigerate for 2 to 3 hours or
- overnight.
- FOR THE CHOCOLATE SAUCE
- 1.Fill a small saucepan with 1 inch of water and bring it to a boil (BTB).
- 2.In a medium heatproof bowl, combine the chocolate chips, heavy cream, butter and corn syrup. place the bowl on top of the pan of water (this is a double-boiler setup). Reduce the heat to a simmer. Stir until the chocolate has melted and all the ingredients are combined. Remove and use immediately or store in a warm place until ready to use.
- TO UNMOLD THE PANNA COTTA
- 1.Fill a small saucepan with 1 inch of water and bring to a boil, then turn off the heat. Run a paring knife around the outside edge of the panna cotta to loosen it. Set each ramekin in the saucepan for 10 seconds. Place a small serving plate on top of each ramekin and flip it over to unmold the panna cotta. If it doesn’t release, put the ramekin in the water for a few seconds more and try again.
- 2.To serve, ladle a couple tablespoons of the chocolate sauce around the panna cotta and sprinkle with a few chocolate-covered espresso beans.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1052 |
| Total Fat | 86 g |
| Saturated Fat | 53 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 2 g |
| Sugar | 67 g |
| Protein | 10 g |
| Cholesterol | 280 mg |
| Sodium | 97 mg |
Reviews
Love the recipe and the chef…just wish they would proof-read their recipes though. The corn syrup is on there all by itself, it belongs in the chocolate sauce. Step no 6 is just overnight…step no 4 has 3. Bring to boil
Amazing recipe and soooooo ridiculously easy. Chef Anne’s recipe translated well in my kitchen and I didn’t change a thing. It was just my husband & I so I only needed half what this recipe calls for…that’s 2 ramekin instead of 4. I also had gelatin powder instead of sheets so I used her anne-notation tip, dissolved the entire envelope (which is about 1 tbsp of powder) into 2 Tbsps of water and let it bloom. Once bloomed, I only used half of the bloomed jelly in my panna cotta mixture and it worked out perfectly! The chocolate sauce was also simple, straightforward and no-fail. This was my first time making panna cotta and now I think I’m addicted. Can’t wait to try other flavors, but this one was DA BOMB!! Definitely a must-try!!
Worked perfectly!