Snack · 20 min · italian

Panna Cotta al Caffè

Italian flavors, weeknight effort. Heavy cream meets sugar in a 20-minute snack worth keeping in rotation.

Ingredients

• 3 cups Heavy cream
• 1/2 cup Sugar
• 1/2 cup Espresso
• 3 Gelatin sheets
• 1 tsp Vanilla extract
• 1 tbsp Cocoa powder

Steps

1. Soften the gelatin in cold water for 5 minutes, then squeeze dry. Bloomed gelatin melts silkily; unbloomed gelatin stays lumpy.
2. Warm the cream with the sugar and espresso until steaming and the sugar dissolves — do not boil or the cream can split.
3. Off the heat, stir in the gelatin and vanilla until completely dissolved. Strain into a pitcher for a flawless texture.
4. Pour into six lightly oiled ramekins or glasses and chill at least 4 hours until set with a gentle wobble.
5. Unmold by dipping each ramekin in hot water for 5 seconds, or serve in the glass.
6. Dust with cocoa and serve cold. It should tremble when the plate moves — that is the test.

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