Espresso-Mascarpone Panna Cotta

Espresso-Mascarpone Panna Cotta

Light and delicate while decadent and completely satisfying, this Espresso-Mascarpone Panna Cotta with Espresso Caramel Sauce from chef/writer Chloe Polemis will wow guests at your next dinner party.

Espresso-Mascarpone Panna Cotta with Espresso Caramel Sauce
Serves 8
Espresso makes this Panna Cotta delicious and unique.
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  1. ½ cup whole milk
  2. 1 (¼-ounce) envelope unflavored gelatin
  3. 2½ cups heavy whipping cream
  4. ½ cup sugar
  5. 4 ounces mascarpone cheese, softened
  6. 1 tablespoon instant espresso powder
  7. 1 vanilla bean, split lengthwise and seeds scraped
  8. Espresso Caramel Sauce, recipe follows
  1. Into a medium bowl, pour milk, and sprinkle with gelatin. Let stand until gelatin softens, about 15 minutes.
  2. Meanwhile, in a large saucepan, combine cream, sugar, mascarpone, espresso powder, and vanilla bean and seeds. Bring the mixture to a low boil over medium heat, whisking until sugar dissolves, about 1 minute. Remove from heat; cover and let stand for 10 minutes.
  3. Remove vanilla bean. Return cream mixture to a low boil. Add gelatin mixture, and stir until dissolved.
  4. Divide cream mixture among 8 (½-cup) ramekins.
  5. Refrigerate, uncovered, until mixture is set, at least 6 hours.
  6. Run a thin, sharp knife around the edge of each panna cotta. Invert ramekins onto dessert plates, allowing panna cotta to settle out onto plate. Serve with warm Espresso Caramel Sauce.
Louisiana Cookin
Espresso Caramel Sauce
Yields 3
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  1. 1½ cups heavy whipping cream
  2. 1½ cups light brown sugar
  3. 6 tablespoons unsalted butter
  4. 2 tablespoons instant espresso powder
  5. Pinch salt
  1. In a medium saucepan, combine cream, sugar, butter, espresso powder, and salt. Bring mixture to a low boil over medium heat, and cook, stirring constantly, until thickened and mixture coats the back of a wooden spoon, about 20 minutes. Let caramel cool until just warm (hot caramel will melt panna cotta).
Louisiana Cookin


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