Espresso Martini Panna Cotta

March 10, 2014

in Cremes & Custards,Italian,Recipes

Espresso Martini Panna Cotta

There is one dessert I simply cannot resist irregardless of the astronamical amounts of butter and sugar it takes to make, and that is Mastro’s Butter Cake. (duh, I just figured out why) Well, it is truly an amazing and utterly unforgettable dessert.

Luckily, I don’t live too close to one or I would be in deep trouble.

Sure I’ve made my own version of Mastro’s warm butter cake before for you on the blog and as a result I happen know more-or-less how much butter and sugar goes into each. Knowing this, there is way less temptation to prepare one for myself on any given day especially knowing one can easily be placed in front of me by simply uttering the words I’ll have the Butter Cake please, that is after I’ve consumed a nice medium-rare filet and a side of gorgonzola mac & cheese while visiting said establishment.

But I digress (not really, just dropping hints for the hubs), any hoo… we are here to talk about another one of my favorite desserts, panna cotta; it’s so easy to make and melts in your mouth almost like ice cream (go figure why it’s one of my favs), toss in a little espresso and a thin layer of espresso martini gelee into the mix and you have a winner in my book.

Espresso Martini Panna Cotta
Adapted from Edible Sarasota
Serves: 6-8
Espresso Panna Cotta
  • 1 cup whole milk
  • 1 tablespoon unflavored powdered gelatin
  • 3 cups heavy cream
  • ½ cup sugar
  • 2 teaspoons vanilla bean paste
  • 1 tablespoon instant espresso powder
  • Pinch salt
Espresso Martini Gelee
  • 4 teaspoons instant espresso powder
  • ½ envelope unflavored powdered gelatin
  • 7 ounces water
  • 3 ounces espresso vodka
  • 2 tablespoons granulated sugar
Espresso Panna Cotta
  1. In a small saucepan pour milk and sprinkle gelatin over it. Allow gelatin to soften for about 5 minutes.
  2. Place saucepan over medium-low heat to prevent milk from boiling and stir. Once gelatin has dissolved, add remaining ingredients and continue to cook over medium-low heat until sugar has dissolved.
  3. Pour half of the mixture into 6-8 small jars, cups or glasses.
  4. Chill for at least 2 hours.
  5. Prepare the Gelee, and once chilled pour a thin layer over the chilled panna cotta. Return glasses to fridge and allow glee to set for at least an hour. Remove glasses from fridge pour remaining panna cotta mixture (you can nuke it for about 15 seconds if it has started to solidify). Pour remaining panna cotta over the espresso belle and return to the refrigerator for at least 1 hour. Pour remaining Coffee glee and chilled for for 2 to 3 hours before serving
Espresso Martini Gelee
  1. In a small saucepan bring water to a boil, remove from heat and sprinkle gelatin over it. Stir until completely dissolved.
  2. Add espresso powder and sugar, stir until dissolved. Finally stir in espresso vodka Let mixture cool before you pour it over the panna cotta. To speed up the cooling process you can chill the gelee in the fridge for 10-15 minutes.
* To get the diagonal layers, I used a cupcake pan to keep my glasses tilted as the first layers of panna cotta and glee set. I then poured the remaining half of the panna cotta mixture, chilled it; and then topped it off with the remainder of the espresso martini gelee.


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