Name: Espresso Panna Cotta with Cocoa Whipped Cream recipe by Divya Prakash at BetterButter
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 2
Ingredients: Whole Milk, 1/4 Cup; Unflavored powdered gelatin, 3/4 Teaspoon; Heavy Cream, 3/4 cup + 1/2 Cup; Instant coffee Powder, 1 Tablespoon; Sugar, 3 Tablespoons; Cocoa Powder, 1/2 Tablespoon; Confectioner's Sugar, 2 Tablespoons

ABOUT Espresso Panna Cotta with Cocoa Whipped Cream RECIPE

Panna Cotta is a classic Italian dessert. This is light dessert with silky smooth texture and a rich coffee flavor. The Cocoa whipped cream adds to elegance of this dessert.

Ingredients Serving: 2

Whole Milk, 1/4 Cup
Unflavored powdered gelatin, 3/4 Teaspoon
Heavy Cream, 3/4 cup + 1/2 Cup
Instant coffee Powder, 1 Tablespoon
Sugar, 3 Tablespoons
Cocoa Powder, 1/2 Tablespoon
Confectioner's Sugar, 2 Tablespoons

Instructions

Making Panna Cotta :
In a sauce pan, add milk and gelatin and keep it aside for 5 minutes, so that the gelatin softens. Then place the sauce pan in medium heat and stir it till the gelatin dissolves. Don't bring it to boil.
Now add 3/4 cup heavy cream, sugar and instant espresso powder and stir till the sugar is completely dissolved. Remove from the heat and let it cool lightly.
Now pour this into the desired serving bowls and cover and refrigerate for about 2-3 hours or until set.
Preparing Cocoa Whipped cream : When the Panna Cotta is set, then begin the process for the cocoa whipped cream
Mix 1/2 cup heavy cream and cocoa powder and whip the heavy cream mixture till it thickens then add confectioners sugar and continue to whip till stiff peaks are formed
Assembly: Serve this cocoa whipped cream on top of the set Panna Cotta. I used piping bag and star tip to pipe the whipped cream on top of the Panna Cotta.
To decorate it I placed a cherry on top. You can also add shaved chocolates for decoration.

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