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Try SavoraBicerin Panna Cotta
A sophisticated three-layer dessert inspired by the classic Bicerin coffee from Turin, Italy. This panna cotta features a rich dark chocolate base, a creamy espresso-infused middle layer, and a light, airy whipped cream topping. Perfect for impressing guests or enjoying a special treat.
Ingredients
- Dark chocolate4 oz
- Heavy cream1 1/2 cups
- Whole milk1/2 cup
- Espresso1/4 cup
- Granulated sugar1/4 cup
- Gelatin powder1 tsp
- Vanilla extract1/2 tsp
- Pinch of salt1 pinch
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Learn MoreMethod
Prepare the chocolate ganache base: Finely chop the dark chocolate. Heat 1/2 cup of heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for a minute to soften the chocolate. Gently stir until the chocolate is completely melted and smooth. Add a pinch of salt.
Pour the ganache into the bottom of serving glasses or ramekins. Tilt the glasses to evenly coat the bottom. Refrigerate for at least 30 minutes to set.
Prepare the espresso cream layer: In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water. Let it bloom for 5 minutes.
In a saucepan, combine the remaining 1 cup of heavy cream, espresso, and sugar. Heat over medium heat, stirring until the sugar is dissolved and the mixture is just simmering. Remove from heat.
Add the bloomed gelatin to the hot cream mixture and stir until completely dissolved. Stir in the vanilla extract.
Let the espresso cream cool slightly, then gently pour it over the set chocolate ganache in the serving glasses. Refrigerate for at least 2 hours, or until the espresso cream layer is firm.
Prepare the whipped cream topping: In a chilled bowl, whip the whole milk with an electric mixer until soft peaks form. You can add a tablespoon of sugar if you prefer a sweeter whipped cream.
Spoon or pipe the whipped cream over the set espresso cream layer just before serving. Garnish with chocolate shavings or cocoa powder, if desired.
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