Coffee Panna Cotta with Mascarpone Cream

Is it Spring yet?  It sure feels that way in Southern California.  In fact, it’s been feeling like Spring (even feels like Summer in some days) all winter long.  I had been wanting to take the kids up the mountain to play with snow.  Unfortunately, we might have to wait till next winter and hope for some colder temperature before that can happen.  All these Spring-like weather made me long for some cool desserts.  That was how this Coffee Panna Cotta with Mascarpone Cream was created.  Well, the warm weather is not totally a bad thing after all, I guess.




I adore coffee, and any coffee flavored desserts.  If you are like me, give this recipe a try.  I’m sure you would agree.  The panna cotta itself is smooth, tender and with a well balance of sweetness and a hint of bitterness from the coffee.  The mascarpone cream is silky smooth with a hint of creaminess.  I topped each dessert cup with a whole coffee bean for some crunch and extra coffee flavor.  It’s a decadent dessert so I put them in small serving cups, a good measure for portion control.  Yes, I need portion control when it comes to coffee desserts. 



This is a super easy recipe to prepare and definitely a perfect made-ahead one.  Therefore, these Coffee Panna Cotta cups are perfect for parties and gatherings, or simply everyday enjoyment.  I’m a happy camper to find these little dessert cups whenever I need to get something from the fridge!  Hm….My Hubby might tell you that I had been “needing” things from the fridge more often than usual lately.   



I hope you enjoy today’s post and recipe.  If you've tried this recipe, don’t forget to stop by and leave a comment and let me know what you think.  Until next time....always remember, share a little love and dessert with your loved ones for a sweet ending.







Coffee Panna Cotta with Mascarpone Cream: 

Ingredients for the Coffee Panna Cotta:
2 teaspoons unflavored powdered gelatin
1 1/4 cup milk, divided
2 cups heavy cream
6 tablespoon sugar
a pinch salt
2 tablespoons instant espresso powder
1 teaspoon vanilla extract
A few whole coffee bean (for garnish)
 
In a small bowl mix together the gelatin and 1/4 cup of milk and set aside to soften.
In a small saucepan, combine the remaining 1 cup of milk, sugar and salt. Set over medium heat until sugar just dissolved. Remove from the heat and whisk in the softened gelatin, instant espresso powder, and vanilla extract.

In a large mixing bowl, place the heavy cream in it. Set a strainer over the bowl and pass the coffee mixture into the mixing bowl.

Arrange 10 espresso cups or 10 (4-ounce) ramekins on a tray and evenly divide the mixture between the espresso cups. Cover the cups with plastic wrap and refrigerate for at least 5 hours or preferably, overnight.
 
Ingredients for the Mascarpone Cream:
1 cup heavy whipping cream
1/2 cup mascarpone cheese, room temperature
3 tablespoons powdered sugar
1 teaspoons pure vanilla extract

In a medium mixing bowl, or the bowl of a stand mixer, add all ingredients together and beat until medium peaks form, about 2 minutes. Pipe or spoon whipped cream over chilled panna cotta and top with a coffee bean and serve.