Mocha Panna Cotta Recipe
whipped cream, dark chocolate swizzle stick
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Ingredients
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Panna Cotta Base
Method
Preparation
- 1
Bloom the Gelatin
In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water. Let it sit for about 5 minutes until it becomes soft and spongy.
- 2
Heat the Cream Mixture
In a saucepan, combine the heavy cream, whole milk, granulated sugar, instant espresso powder, and a pinch of salt. Heat over medium heat, stirring until the sugar and espresso dissolve. Do not let it boil.
- 3
Combine Gelatin
Remove the saucepan from heat and whisk in the bloomed gelatin until completely dissolved. Stir in the vanilla extract.
- 4
Pour and Chill
Pour the mixture into serving glasses or molds. Let them cool to room temperature, then refrigerate for at least 4 hours or until set.
- 5
Serve
Once set, top with whipped cream and serve with a dark chocolate swizzle stick.
