Tuesday, September 27, 2016

Espresso Panna Cotta


After I emailed a reminder to the guys to turn in their timesheets, one of the owners of the company emailed me back: "I'll trade you: my timesheet for strawberry panna cotta." Ummm....okay. 

Yes, I really am that easy to sway into the kitchen for a culinary adventure. My husband joked that I was reinforcing bad behavior of turning in timesheets late; I reminded him that he would get to take a panna cotta to work for lunch, too.

I didn't have any strawberries, but I did have some instant espresso powder that was beckoning. So, espresso panna cotta it was.  

And I laughed when Greg posted to social media: "Espresso panna cotta to go with my coffee for breakfast... #yesplease #myofficemanagerisbetterthanyours #sooooogoood @culinary_cam." 

Love the hashtags, especially the second one! 

Panna cotta is so easy to make. I don't know why I don't do it more often.


Ingredients makes eight 2-ounce servings
  • 1 envelope gelatin
  • 1/4 C cold water
  • 1-1/2 C organic heavy cream
  • 1/2 C organic whole milk
  • 1/4 C organic granulated sugar
  • 1 t pure vanilla extract
  • 1-1/2 T instant espresso powder

Procedure
Dissolve the gelatin in cold water in a medium mixing bowl.  Place all the other ingredients in a medium saucepan and heat till it begins to steam. Do not let it boil. Let cool for 10 minutes, then pour the warm cream into the gelatin and stir till completely dissolved. Pour the mixture into your serving containers, leaving a little bit of space at the top - in case you want to top it with any sauce - and let chill until set, but at least four hours. Serve cold.

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