Coffee panna cotta with jelly
4 servings
30 minutes
Coffee panna cotta with jelly is an exquisite dessert of Italian cuisine that combines the creaminess of texture with the rich aroma of coffee. Its roots trace back to the history of panna cotta, a classic treat from northern Italy, but this version adds a refreshing depth of flavor to the traditional recipe. The velvety panna cotta harmonizes with light coffee jelly, creating a contrast of textures, while rolling pieces in ground coffee adds a piquant touch. The sophistication of vanilla notes complements the richness of coffee, making the dessert an ideal finish to dinner or a morning treat. Serving it with airy foam made from cold coffee transforms the dish into a true culinary masterpiece. Delightful and aromatic, it suits both festive occasions and cozy home evenings.
1
Pour cream into a saucepan. Heat without boiling, and add 50 g of sugar, a tiny pinch of salt, and 2 teaspoons of coffee. Split the vanilla pod lengthwise, scrape out the contents, and add to the cream. Keep on low heat for fifteen minutes. Pour some cream into another saucepan and dissolve half of the gelatin - about two sheets. Mix with the remaining cream. Strain the mixture through a very fine sieve, pour into a small mold - ensuring the layer is at least 3-4 cm thick, cool, and refrigerate for at least two hours.
- Cream 33%: 400 ml
- Sugar: 110 g
- Salt: pinch
- Ground coffee: 50 g
- Vanilla pod: 1 piece
- Gelatin: 30 g
2
Pour 400 ml of water into a saucepan, add 2 teaspoons of coffee and 60 grams of sugar. Brew the coffee and dissolve the remaining gelatin in it. Strain through a very fine sieve or cheesecloth, pour into a mold, cool, and refrigerate for at least two hours.
- Ground coffee: 50 g
- Sugar: 110 g
- Gelatin: 30 g
3
Pour 200 ml of milk into a saucepan, add a couple of spoons of coffee, sweeten to taste, and brew the coffee. Set aside to cool.
- Milk: 300 ml
- Ground coffee: 50 g
- Sugar: 110 g
4
Once the panna cotta and jelly have set, take them out of the fridge. Pour finely ground coffee onto a wide plate. Use a teaspoon to cut pieces from the panna cotta - they will be shaped like nuts. Roll each in coffee and place them in small deep plates. Use the same teaspoon to cut out balls from the jelly and add them there.
- Ground coffee: 50 g
5
Whip cold coffee with a mixer or blender, remove the foam, and spoon it around the panna cotta and jelly.
- Ground coffee: 50 g