Espresso Panna Cotta

How can you go wrong with espresso and heavy cream? This easy recipe from Tyler Florence is served in tiny espresso cups with very small spoons. It's just the right amount to top off a heavy meal. The flavor is enhanced by steeping peels of fresh orange skin in heavy cream with roughly ground coffee beans. Add a shortbread cookie on the side for the perfect dessert. Can be made up to a day in advance but only needs a few hours to set up. Serves 4.


1-1/2 c. heavy cream
1/2 c. espresso (or dark French roast) beans, roughly ground in coffee grinder (only about 4 quick presses of the grinder)
3 T. sugar
3 strips of orange peel (no pith), using a vegetable peeler
1 tsp. powdered gelatin
4 cookies for serving (optional)

1/2 c. heavy cream
1 T. powdered sugar

Add the heavy cream, espresso beans, sugar and peel to a saucepan over medium heat. Bring to a simmer, then turn off the heat and let it steep for 15 minutes. Add the powdered gelatin and using a whisk stir well to dissolve. Strain the mixture through a fine sieve (to remove the peel and bits of espresso beans), then pour into the espresso cups. Cover with plastic wrap and refrigerate until set, about 1 hour.

When ready to serve, make the whipped cream and put a dollop on top of each pan cotta. Serve with a shortbread cookie.

– Tyler Florence, Food Network