Cappuccino Panna Cotta

Here’s a delicious recipe inspired by cappuccino to transform classic panna cotta into a dessert that evokes the intense flavors of coffee and the sweetness of milk, Italian-style.

Ingredients

• 500 ml of fresh cream
• 150 ml of whole milk
• 2 teaspoons of instant coffee or 60 ml of strong espresso coffee
• 100 g of sugar
• 8 g of sheet gelatin (or about 2 teaspoons of powdered gelatin)
• 1 teaspoon of vanilla extract
• Cocoa powder for decorating

Preparation

1. Start by soaking the gelatin sheets in cold water for about 10 minutes so they soften.
2. Meanwhile, pour the cream and milk into a small pot and add the sugar. Heat over medium heat, stirring occasionally until the sugar has completely dissolved. Do not bring to a boil.
3. If using instant coffee, dissolve it in a little hot water to form a paste; if using espresso, make sure it is already prepared and strong.
4. Remove the cream and milk mixture from the heat and incorporate the coffee and vanilla extract, mixing well.
5. Squeeze the soaked gelatin to remove excess water and add it to the hot cream and milk mixture. Stir well until the gelatin has completely dissolved.
6. Pour the mixture into individual molds or a large panna cotta mold and let it cool to room temperature.
7. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or until the panna cotta has set.
8. To serve, briefly dip the molds in hot water and then invert the panna cotta onto a small plate. Garnish with a dusting of cocoa powder to mimic the classic look of a cappuccino.

Curiosity

Panna cotta is a traditional spoon dessert from northern Italy, originally from the region of Piedmont. The cappuccino version combines the Italian tradition of panna cotta with the national love for coffee, particularly cappuccino, an iconic beverage that Italians enjoy savoring, usually at the bar, during the early morning.