Vanilla, Coffee & Chocolate Panna Cotta

Panna cotta is a light, chilled dessert which sets like a pudding, but is thickened with gelatin instead of corn flour.

The preparation for this dessert needs to start at least 24 hours before serving.  

Although the mixing of each layer hardly takes 15 minutes; it’s the cooling and thickening of the layers that require 3-4 hours of refrigeration per layer.

You may either serve them in dessert shots, or unmold on small plates.

Top with a dollop of whipped cream, chocolate ganache or fruit compote of your choice.

This recipe serves 20 dessert shots of 150 ml each.

Vanilla Layer

Vanilla Layer

Coffee Layer

Coffee Layer

Tri-Layer Panna Cotta

Tri-Layer Panna Cotta

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Vanilla, Coffee & Chocolate Panna Cotta
Serves 20
A Delicate, Light, Chilled Dessert
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Prep Time
45 min
Cook Time
15 min
Total Time
24 hr
Prep Time
45 min
Cook Time
15 min
Total Time
24 hr
349 calories
31 g
81 g
25 g
3 g
16 g
122 g
35 g
28 g
0 g
8 g
Nutrition Facts
Serving Size
122g
Servings
20
Amount Per Serving
Calories 349
Calories from Fat 220
% Daily Value *
Total Fat 25g
39%
Saturated Fat 16g
78%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 81mg
27%
Sodium 35mg
1%
Total Carbohydrates 31g
10%
Dietary Fiber 0g
2%
Sugars 28g
Protein 3g
Vitamin A
15%
Vitamin C
1%
Calcium
7%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
Vanilla Panna Cotta (1st Layer)
  1. 2 cups Whipping Cream/Heavy Cream
  2. ¾ cup Sugar
  3. 2 tsps Vanilla Essence
  4. 1 tbsp Gelatin
  5. ½ cup Cold Milk
Coffee Panna Cotta (2nd Layer)
  1. 2 cups Whipping Cream/Heavy Cream
  2. ¾ cup Sugar
  3. 2 tbsp Instant Coffee Powder
  4. 1 tbsp Gelatin
  5. ½ cup Cold Milk
Chocolate Panna Cotta (3rd Layer)
  1. 2 cups Whipping Cream/Heavy Cream
  2. ¾ cup Sugar
  3. 1 cup Semi-Sweet Chocolate Chips
  4. 1 tbsp Gelatin
  5. ½ cup Cold Milk
Preparation
Vanilla Panna Cotta (1st Layer)
  1. In a small bowl, pour cold milk and sprinkle gelatin over it. Allow to rest until the gelatin blooms. (About 5 mins)
  2. In a medium saucepan, heat and stir the whipping cream, sugar and vanilla essence till the sugar dissolves and the mixture just comes to a boil. Remove from heat.
  3. Mix the bloomed gelatin and dissolve in the vanilla mixture. Strain in a spouted container.
  4. Divide among the individual serving glasses. Place the glasses in a tray and refrigerate for about 3-4 hours or until the layer thickens and firms.
  5. Once the vanilla layer sets, start preparing the Coffee Layer.
Coffee Panna Cotta (2nd Layer)
  1. Bloom the gelatin, as mentioned earlier.
  2. In a medium saucepan, heat and stir the whipping cream, sugar and coffee powder, till the ingredients are completely dissolved and the mixture just comes to a boil. Remove from heat.
  3. Mix the bloomed gelatin and dissolve in the coffee mixture. Strain in a spouted container.
  4. Pour this mixture over the well-set vanilla layer and return to refrigeration, for another 3-4 hours.
  5. Once the layers are set, proceed to prepare the Chocolate layer.
Chocolate Panna Cotta (3rd Layer)
  1. Bloom the gelatin.
  2. In a medium saucepan, heat and stir the whipping cream and sugar, till completely dissolved and the mixture just comes to a boil. Stir in the chocolate chips till well incorporated. Remove from heat.
  3. Mix the bloomed gelatin and dissolve in the chocolate mixture.
  4. Strain in a spouted container. Pour this mixture equally over the well-set coffee layer and return to refrigeration, letting it sit overnight.
  5. The dessert shots are ready to be served once all the layers are firm and chill.
Notes
  1. This recipe serves 20 dessert shots of 150 ml each.
  2. Chilled Panna Cotta keep well for about 2-3 days; which means you can enjoy the left-overs (if any!!)
beta
calories
349
fat
25g
protein
3g
carbs
31g
more
Naila's Diary http://www.nailasdiary.com/
This entry was posted in Recipes.

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