Рецепт Peppermint Mocha Panna Cotta
Panna Cotta is one of the easiest desserts you’ll ever make. And this time of year, we need easy desserts we can count on.
I see Panna Cotta all over Italy when I visit. Its name means cooked cream, and it’s essentially a chilled pudding that’s thickened with gelatin, and molded. It’s cream base readily marries with a wide variety of flavors, and is often accompanied by a sauce. Best of all, it comes together in the amount of time it takes to bring the cream to a low simmer, but a little planning is needed as you need to allow for enough time for it to firm up in the refrigerator. It took mine just a little over 2 hours.
This recipe is reprinted from Nielsen-Massey with their permission, and it’s a keeper. This version is fairly thick and lusciously rich, and is ideal for the holidays with Nielsen-Massey’s vanilla, peppermint, and coffee extracts. If you want to lighten it up a bit, substitute half of the whipping cream for whole milk. Easy peasy. If you don’t want it quite so thick, just use less gelatin. It’s all up to you.
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Cook’s Tips:
Although the Nielsen-Massey recipe calls for bringing the cream to a low boil, I advise removing it from the heat as soon as it steams quite a bit, and you see the first bubbles around the edge of the pot.
Make sure the gelatin is completely dissolved before pouring it into the glasses or molds. I poured mine into a large measuring cup through a small strainer, and then poured the liquid into the molds from the measuring cup.
If you want to turn the Panna Cotta from the molds onto serving plates, apply a very light coating of oil to the mold using a paper towel.
I highly recommend this combination of extracts – it’s perfect for the holidays. And you can never go wrong using Nielsen-Massy. If you can’t find them in your store, click on the photos (affiliate link):
Peppermint Mocha Panna Cotta Print Author: Susan Pridmore Recipe type: Dessert Cuisine: Italian Serves: 8 Ingredients ⅓ cup cold water 1 packet unflavored gelatin 2 cups whipping cream ⅓ cup sugar 1½ teaspoons instant coffee 1½ teaspoons Nielsen-Massey Organic Fairtrade Madagascar Pure Vanilla Extract 1 teaspoon Nielsen-Massey Pure Peppermint Extract ½ teaspoon Nielsen-Massey Pure Coffee Extract 1 tablespoon cocoa powder (garnish) Instructions Place 8 mini martini glasses or dessert molds on a small rimmed sheet pan; set aside. In a small glass measuring cup, add water. Sprinkle gelatin over water and let stand for 5 minutes to soften. To a medium saucepan, add whipping cream, sugar, coffee, vanilla, peppermint and coffee extracts; stir to combine. Place over medium heat, stirring occasionally, until sugar is dissolved and the cream just begins to gently boil. Reduce heat; add softened gelatin, stirring constantly until gelatin is dissolved. Remove from heat. Equally fill glasses with mixture, about ¼ cup each. Chill in refrigerator until firm, about 2-3 hours. Before serving, dust with cocoa powder. 3.5.3226 Disclosure: Nielsen-Massey provided a bottle of the peppermint extract for me to try, and provided this recipe for the holidays. All opinions are my own. Related