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
Directions
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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By runningonmpe_12...
omaha, 67
on May 02, 2010
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i have never tried to make a cool dessert before, but i served this at my future daughter-in-law's shower yesterday. she works for starbucks, so a coffee dessert was fitting. the guests scraped the cups clean and complimented me over and over. my daughter says it took brian's show to get me to cook, and she's right. i love this dessert and i love the show. bravo to brian and fn!
By amandabyzak_113...
Oceanside, CA
on October 26, 2009
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I made this for a social event and it turned out really good. The only problem was that I did not have expresso powder so I just used instant coffee. I put more coffee powder than the recipe called for thinking that I was making up for the fact that it was not expresso--don't do that. It was a little to strong that way. I had to use a lot of whip cream to tame it down. Otherwise, this was really good! I am making it again for some friends tomorrow. :
By jommelli_12135581
Brookline, 61
on October 18, 2009
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I love everything about Brian's program. He is funny, warm, self-effacing, engaging, and totally delightful. What a pleasure to see someone so comfortable with himself in front of the camera. Did I mention that he is also a wonderful cook who is skillful at teaching, demonstrating, and explaining? Bottom line: this program is professionally produced, edited, and executed. Bravo, Brian.
Read all 18 reviews