Espresso Marbled Panna Cotta Recette

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.

Préparation 20 min

Cuisson 35 min

Calories 326.3 kcal

Protéines 8g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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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Questions fréquentes

Combien de temps faut-il pour préparer Espresso Marbled Panna Cotta ?

Espresso Marbled Panna Cotta prend environ 55 minutes du début à la fin — environ 20 minutes de préparation et 35 minutes de cuisson.

Combien de calories contient Espresso Marbled Panna Cotta ?

Espresso Marbled Panna Cotta contient environ 326.3 calories par portion, avec environ 8 g de protéines, 8 g de glucides et 35 g de lipides.

De quels ingrédients ai-je besoin pour Espresso Marbled Panna Cotta ?

Les principaux ingrédients de Espresso Marbled Panna Cotta sont Cream, Powdered Sugar, Vanilla Bean, Gelatin, Milk, Espresso Coffee. Consultez la liste complète avec les quantités ci-dessus.