It only takes ten minutes to make our recipe for panna cotta with Aiello coffee.
And it complements the line of our unique and original recipes devised especially for coffee lovers. This article illustrates the few ingredients and simple steps you need to follow to make this famous spoon dessert, perfect for any time of the day!
Before beginning, we recommend you find some single-portion containers in your favourite shape to use as moulds. There are many kinds available so you could make square panna cotta, create a softer shape, or even find some for making your favourite dessert in the shape of flowers and hearts!
And now, let’s get started making some delicious panna cotta, in our very own coffee-flavoured version.
Recipe for panna cotta with Aiello coffee
Ingredients for 8 people
As you’ll see below, in addition to the recipe for panna cotta, we are also proposing three different toppings, to meet the tastes of all our readers, even those with a fine palate.
Coffee-flavoured panna cotta: the base
- 500 ml fresh cream.
- 200 g sugar.
- 150 ml milk.
- 3 teaspoons ground coffee for the moka pot.
- 8 g gelatine sheets.
- 1 sachet vanilla powder.
A choice of 3 toppings:
- Cocoa and raspberry.
- Cocoa and coffee.
- Caramel (you’ll find the recipe for caramel below the instructions).
The first thing you need to do is rehydrate the gelatine sheets in cold water for 10/15 minutes.
Pour the cream into a non-stick pan with the milk, sugar and three teaspoons of coffee, then place the mixture over a medium/low heat and – mixing very gently from time to time – heat for about 15 minutes.
One very important tip for ensuring that our coffee panna cotta is a success is not to bring the base to the boil, but keep it simmering at a medium, constant temperature.
Remove the pot from the hob, squeeze the gelatine well to remove any excess water and add to the pan, leaving it to dissolve, while continuing to stir the mixture very gently.
When you’ve combined all the ingredients and the mixture has become smooth and creamy, pour it into the eight moulds you have chosen, leaving a little space at the top. Put back in the fridge for at least 12 hours.
Remove the panna cotta from the mould on to a serving plate and top with:
- unsweetened cocoa powder and raspberries.
- unsweetened cocoa powder and Aiello ground coffee.
How to make caramel for coffee-flavoured panna cotta
For those who might need it, here’s an easy, quick recipe for a delicious caramel topping, suitable for this recipe and many others. But bear one thing in mind: since coffee panna cotta is a very soft dessert with a delicate shape, we recommend topping it with a very thin layer of caramel (that doesn’t even have to cover the entire surface of the dessert).
In fact, gently drizzling two teaspoonfuls of caramel over your dessert should be enough.
The simplest recipe consists in melting150 grams of white sugar with a glass of water in a small – if possible double bottom – pan, cooking the mixture over a slow heat and stirring gently until the sugar has completely dissolved. Then wait for all the water to evaporate and, as soon as the mixture turns the classic reddish colour, remove the caramel from the hob and immediately drizzle over the coffee panna cotta.
Post your photos of the recipe on our Facebook page where we’ll be waiting to welcome you and all the other Aiellovers!