Panna Cotta is one of the simplest Italian desserts that requires just a few basic ingredients. The addition of the flavors such as berries compote and espresso is totally one’s choice. Here is one luscious creamy Espresso flavored pannacotta topped with slightly tangy and aromatic Plum compote.
This is an ideal dessert for any party or gets together event because it can be prepared a day ahead and tastes delicious. And of course, for all the coffee lovers, Espresso Panna Cotta with Plum Compote is certainly a delightful treat.
Imagine a strong espresso, softly solidified. That’s what this panna cotta is all about.
Here is the recipe:
For the Plum Compote:
- 1 cup red plums, chopped (or some other fruit by your choice)
- 1/3 cup sugar
- 1/2 piece of star anise
- Juice of half a lemon
- 1/4 cup water
Ingredients for Panna Cotta:
- 400 ml cream
- 1/2 cup milk
- 1/4 Cup sugar
- 50 ml strong espresso
- 2 gelatin leaves or 10 grams (1 package) gelatin
To make the plum compote:
- In a pan, add plums, sugar, anise, lemon juice, and water.
- Stir to combine and bring it to boil over medium-high heat.
- Simmer for 10 minutes or until the plum reaches thick sauce consistency.
- Turn off the heat. Let the compote cool down completely at room temperature. Set aside.
To make the Panna Cotta:
- In a small bowl, add few tablespoons of water and sprinkle gelatin over it. Allow it to bloom for few minutes.
- In a pan, heat cream, milk and sugar together over medium heat. Mix well.
- Cook until you see bubbles appearing on the sides of the pan but should not start boiling.
- Add gelatin and espresso, whisk until the gelatin is blended well.
- Pour the prepared Espresso Panna Cotta in the ramekins or serving glasses.
- Refrigerate it until set, this usually takes 5 – 6 hours or ideally overnight.
- Before serving the Espresso Panna Cotta top it with a spoonful of Plum Compote and refrigerate for another 30 minutes.
- Serve Espresso Panna Cotta chilled.