Almond Panna Cotta with Coffee Cream Topping

Almond Panna Cotta with Coffee Cream

A delightful twist on the classic panna cotta, this Almond Panna Cotta offers a luscious blend of creamy sweetness with a subtle almond flavor, complemented by a coffee-infused whipped cream topping. A perfect dessert for special occasions or a sophisticated end to any meal. This elegant dessert combines the rich creaminess of panna cotta with the nutty essence of almond and the depth of coffee. Simple yet indulgent, it’s bound to leave everyone craving for more.

Ingredients:

Instructions:

1. Prepare the Gelatin: Begin by placing the gelatin sheets in cold water for 10 minutes to allow them to soften.

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2. Mix Almond Milk and Cream: In a medium saucepan, combine the fresh liquid cream (300 ml) and almond milk (300 ml). Heat the mixture over medium heat, ensuring it does not boil.

3. Add Almond Flavor: Once the cream and almond milk mixture is warm, add the almond extract and stir gently to incorporate.

4. Dissolve the Gelatin: After 10 minutes, squeeze the excess water from the softened gelatin sheets and add them to the warm almond milk and cream mixture. Stir well using a whisk to dissolve the gelatin completely. Make sure there are no lumps, and the mixture is smooth.

5. Add Sugar: Sift the icing sugar (200 g) and add it to the pan, stirring continuously with a whisk to ensure it is fully dissolved. Keep the heat low to prevent any burning.

6. Pour into Molds: Carefully pour the mixture into four individual molds, each with a capacity of about 200 ml. Use a ladle for a smooth, even pour.

7. Chill the Panna Cotta: Place the filled molds in the refrigerator and let them set for at least 5 hours, or until the panna cotta is firm. (Setting times may vary depending on the cooling power of your fridge.)

8. Prepare the Coffee Cream: While the panna cotta is setting, prepare the topping. In a chilled mixing bowl, whip the fresh liquid cream (200 ml) with an electric mixer until it begins to thicken.

9. Incorporate Sugar and Coffee: When the cream is semi-whipped, gradually add the icing sugar (10 g) and continue to whip until soft peaks form. Once the cream reaches this stage, add the freshly brewed coffee from the moka pot and gently fold it in to combine.

10. Serve: Once the panna cotta has set and is firm, remove the molds from the fridge. To easily unmold, dip each mold briefly into hot water, then invert the panna cotta onto a plate. You can garnish with a few sliced almonds on top for a lovely crunch and added flavor.

11. Top with Coffee Cream: Spoon or pipe the coffee-flavored cream on top of each panna cotta serving. The creamy texture pairs perfectly with the almond flavor of the panna cotta and the subtle bitterness of the coffee.

12. Chill and Serve: For the best texture, refrigerate the panna cotta for an additional 15-20 minutes after topping with the coffee cream. Serve chilled and enjoy this decadent dessert.

Tips:

• For a stronger almond flavor, you can adjust the amount of almond extract to your taste preference.
• Add a touch of vanilla to the panna cotta mix for a richer flavor profile.
• Substitute the almond milk with regular milk or cream if you prefer a traditional panna cotta.
• The coffee cream topping can be adjusted by adding more or less coffee depending on how strong you like the flavor. A shot of espresso could be a great substitute for the moka coffee.

Nutritional Information (Approx. per serving):

This Almond Panna Cotta with Coffee Cream is a luxurious treat that combines creamy, nutty, and coffee flavors to create an unforgettable dessert experience. Perfect for sharing or indulging solo, it’s an easy-to-make yet impressive dessert for any occasion!