When I told my husband about the incident, he laughed so hard. But simply because he imagined how I must have looked like. Anyway, he enjoyed this cappuccino panna cotta recipe from Bewitching Kitchen. You can head over to their site for some more dessert recipes that you can enjoy with your family and friends!
One of our friends over at Bewitching Kitchen has this to say about this sweet treat:
“Our desserts tend toward simple rather than extravagant, and Panna Cotta is the essence of simplicity. It’s a recipe that you can take in countless directions by changing the flavors in the steeping cream. The espresso powder in this version performs pure magic with the vanilla, and when the chocolate sauce joins it, the party reaches perfection. And, because chocolate-covered cranberries never hurt anyone, I invited them too.”
It’s a pretty simple dessert that spoke of class and elegance. You can serve this during any type of occasion. Everyone will love this dessert, I tell yah!
Ingredients
4 sheets of Leaf Gelatine gelatin (see quick tip)
¾ cup Domino sugar
2 tablespoons instant espresso powder
½ vanilla bean
½ cup Trader Joe’s chocolate-covered coffee beans, for garnish (You can use chocolate-covered cranberries)
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4 ounces Toll House semisweet chocolate chips
¼ cup Borden heavy cream
2 tablespoons Kerrygold unsalted butter
2 tablespoons Karo light corn syrup
Make the panna cotta: In a small bowl of cool water, submerge the gelatin sheets to soften. They will go from stiff to soft.
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. 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. Immediately ladle the cream mixture into four 6-ounce ramekins and refrigerate for 2 to 3 hours or overnight.
Make the chocolate sauce: Fill a small saucepan with 1 inch of water and bring it to a boil. 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. 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.
Unmold the panna cotta: 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.
To serve, ladle a couple of tablespoons of the chocolate sauce around the panna cotta and sprinkle with a few chocolate-covered espresso beans.
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Quick Tip: You can prepare this the day before.
Thanks again to Bewitching Kitchen for this amazing recipe.
