Panna cotta (“cooked cream”) is a classic Italian dessert loved for its silky texture. Here, espresso brings depth, lemon zest adds brightness, and bittersweet chocolate finishes it like a pastry-chef signature.
Base recipe = 1 batch.
Ingredients
- 1000 ml heavy cream
- 1 lemon, zested
- 283 g granulated sugar
- 2 sheets gelatin (about 4 g)
- Pinch of salt
- 480 ml espresso
- 113 g bittersweet chocolate
Make-ahead: best after chilling overnight for the cleanest set.
Instructions
- In a saucepan, combine heavy cream, sugar, lemon zest, and a pinch of salt. Simmer gently for about 20 minutes.
- Soften gelatin sheets in cold water until pliable. Squeeze out excess water.
- Remove cream from heat. Stir in gelatin until fully dissolved. Simmer gently for another 5 minutes (do not boil hard).
- Strain through a fine sieve into a pitcher.
- Divide into molds and refrigerate until set (minimum 4 hours, ideally overnight).
- To serve: add a base of espresso granita (optional), unmold panna cotta, and finish with melted bittersweet chocolate and chocolate tips.
Nutrition
Calories: 390 · Fat: 28g · Carbs: 30g · Sugar: 25g · Protein: 4g