Espresso Panna Cotta
Espresso Panna Cotta, with measured ingredients and a clear cooking method. Serve with Coffee Stout for a relaxed ProjectBeer table.
dessert · Serves 4
Espresso Panna Cotta
Bring espresso panna cotta to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Coffee Stout when the food is ready.
Ingredients
Serves 4
400 ml double cream
150 ml whole milk
60 g caster sugar
2 gelatine leaves, about 3.4 g total
2 tbsp espresso
1 tsp vanilla extract
20 g dark chocolate
Instructions
Soak gelatine in cold water for 5 minutes. Heat cream, milk and sugar until steaming and sugar dissolves, without boiling.
Remove from heat, squeeze gelatine dry and stir in until dissolved. Add espresso and vanilla.
Divide between 4 serving glasses, cool for 20 minutes and refrigerate for at least 6 hours until set.
Shave chocolate over just before serving. Keep chilled and use within 2 days.
Serving Suggestions
Allow the full cooling, setting or freezing time in the method before serving. Cut or scoop modest portions after a meal and keep chilled ingredients refrigerated until needed.
Pairing Tips
Start with Coffee Stout. Roasted coffee notes echo espresso and chocolate. A smooth, sweeter example is a better dessert partner than a very dry stout. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.