Espresso Marbled Panna Cotta Rezept

Indulge in this elegant Espresso Marbled Panna Cotta, a stunning dessert with a beautiful marbled effect! Inspired by Donna Hay's Autumn Issue 2 (circa 2001), this recipe features a rich espresso syrup swirling through creamy vanilla panna cotta. Made with raw sugar for a less sweet, sophisticated taste, and easily adaptable to your preferred vanilla intensity. No messy unmolding required – serve directly in beautiful clear glasses to showcase the mesmerizing marble pattern. Perfect for impressing guests or enjoying a special treat.

Vorbereitung 20 Min.

Kochzeit 35 Min.

Kalorien 326.3 kcal

Eiweiß 8g

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Zutaten für Espresso Marbled Panna Cotta

2 cups heavy cream
1/4 cup powdered sugar
1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
Gelatin
1/4 cup cold milk
Espresso Coffee
1/4 cup raw sugar

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Zubereitung von Espresso Marbled Panna Cotta

**Make the Espresso Syrup:** In a small saucepan, combine 1/2 cup strong brewed espresso and 1/4 cup raw sugar. Stir over medium heat until the sugar dissolves completely.
**Simmer the Syrup:** Continue to simmer for 5 minutes, or until the syrup thickens and becomes syrupy.
**Cool the Syrup:** Set the espresso syrup aside to cool completely.
**Make the Panna Cotta:** In a saucepan, combine 2 cups heavy cream, 1/4 cup powdered sugar, and 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract). Simmer over low heat, stirring occasionally, until the mixture reduces by approximately one-third. This should take about 10-15 minutes.
**Bloom the Gelatin:** While the cream mixture simmers, sprinkle 2 teaspoons of gelatin over 1/4 cup cold milk in a small bowl. Let it stand for 5 minutes to bloom.
**Combine and Simmer:** Stir the bloomed gelatin mixture into the warm cream mixture. Simmer for 1 minute, stirring constantly.
**Remove Vanilla and Cool:** Remove the vanilla bean (if using). Let the panna cotta mixture cool slightly.
**Assemble the Dessert:** Drizzle the cooled espresso syrup into the bottom of 4 clear glasses or ramekins.
**Layer and Chill:** Immediately pour the cooled panna cotta mixture over the espresso syrup. Gently swirl with a knife or toothpick to create a marbled effect.
**Refrigerate:** Cover the glasses and refrigerate for at least 4-6 hours, or until the panna cotta is set and firm.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

89g

Fat

72g

Carbs

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Espresso Marbled Panna Cotta?

Espresso Marbled Panna Cotta dauert insgesamt etwa 55 Minuten – ungefähr 20 Minuten Vorbereitung und 35 Minuten Kochzeit.

Wie viele Kalorien hat Espresso Marbled Panna Cotta?

Espresso Marbled Panna Cotta hat etwa 326.3 Kalorien pro Portion, mit ungefähr 8 g Eiweiß, 8 g Kohlenhydraten und 35 g Fett.

Welche Zutaten brauche ich für Espresso Marbled Panna Cotta?

Die wichtigsten Zutaten für Espresso Marbled Panna Cotta sind Cream, Powdered Sugar, Vanilla Bean, Gelatin, Milk, Espresso Coffee. Die vollständige Liste mit Mengenangaben findest du oben.