Cappuccino Panna Cotta With Chocolate Sauce Food

CHOCOLATE PANNA COTTA

Chocolate Panna Cotta image

This comes from IGA's list of recipes. To vary the flavour you can replace the chocolate with 2 teaspoons instant coffee or 1 teaspoon finely grated orange or lemon peel. Cook time does not include refrigeration time.

Provided by Studentchef

Categories Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon unflavored gelatin
3 tablespoons milk
2 cups 15% cream
1/2 cup white sugar
1/4 cup grated dark chocolate

Steps:

Sprinkle gelatine in milk snd allow to soften for ten minutes.
Heat cream with sugar. Add chocolate and stir until it is dissolved.
Remove from stove add softened gelatine and stir.
Por mixture into coffee cups and place in fridge for 2 hours to set.

COSTA RICAN COFFEE PANNA COTTA WITH BITTERSWEET CHOCOLATE-RUM SAUCE

Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce image

This is an easy, creamy custard dessert with Costa Rican flavors: dark brown sugar, rum, coffee, coconut and bittersweet chocolate. Panna cotta is sort of the Italian version of creme brulee.

Provided by Camilla Saulsbury

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum

Time 4h45m

Yield 8

Number Of Ingredients 13

Ingredients

2 teaspoons unflavored gelatin
¼ cup dark rum
1 ¼ cups whipping cream
½ cup dark brown sugar
1 tablespoon instant espresso powder
1 cup coconut milk
1 teaspoon vanilla extract
1 cup sour cream
¾ cup whipping cream
2 tablespoons dark colored corn syrup
8 ounces bittersweet chocolate, chopped
1 tablespoon dark rum
8 sprigs fresh mint for garnish

Steps:

Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes.
Meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatin mixture until dissolved.
Whisk in the coconut milk, vanilla extract, and sour cream until smooth. Evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.
Bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 1 tablespoon of rum and set aside.
To serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. Invert the mold over a serving plate and remove the panna cotta. Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.

Nutrition Facts : Calories 572.1 calories, Carbohydrate 37.4 g, Cholesterol 95.4 mg, Fat 43.5 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 28.6 g, Sodium 56 mg, Sugar 27.5 g

CAPPUCCINO PANNA COTTA

Cappuccino Panna Cotta image

Provided by Brian Boitano

Categories dessert

Time 5h48m

Yield 10 servings

Number Of Ingredients 10

Ingredients

1 (1/4-ounce) package or 2 teaspoons powdered gelatin
3 tablespoons cold water
1 cup milk
3 cups heavy cream, divided
1/2 cup sugar
1 pinch salt
2 tablespoons instant espresso powder
1 vanilla bean, split and seeds scraped
2 tablespoons powdered sugar
Ground cinnamon, for garnish

Steps:

In a small bowl mix together the gelatin and 3 tablespoons of cold water and set aside to soften.
In a medium pot combine the milk, 2 1/4 cups heavy cream, sugar and salt. Put over medium heat and heat until just before it reaches a simmer. Remove from the heat and whisk in the softened gelatin, instant espresso powder, vanilla bean pod and seeds. Cover and let steep for 30 minutes.
Arrange 10 espresso cups or 10 (4-ounce) ramekins on a baking sheet. Stir the cream mixture to reincorporate all the flavors. Remove vanilla bean pod from the cream and evenly divide the mixture between the espresso cups. Cover the cups with plastic wrap and refrigerate for at least 5 hours or overnight.
In a large cold bowl, combine the remaining 3/4 cup of heavy cream and the powdered sugar. Whip with a hand mixer until soft peaks form. Remove the panna cotta from the refrigerator and top each cup with a heaping tablespoon of the whipped cream. Sprinkle with ground cinnamon and serve.

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