{"id":10803,"date":"2022-04-08T16:59:55","date_gmt":"2022-04-08T14:59:55","guid":{"rendered":"https:\/\/shop.manuelcaffe.it\/panna-cotta-al-caffe-e-cardamomo-al-piatto\/"},"modified":"2025-03-28T15:50:07","modified_gmt":"2025-03-28T14:50:07","slug":"coffee-and-cardamom-panna-cotta","status":"publish","type":"post","link":"https:\/\/shop.manuelcaffe.it\/en\/coffee-and-cardamom-panna-cotta\/","title":{"rendered":"COFFEE AND CARDAMOM PANNA COTTA"},"content":{"rendered":"

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MAGAZINE<\/span><\/strong><\/a><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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COFFEE&CHEF<\/span><\/div>
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COFFEE&CHEF<\/span><\/div>
<\/div><\/a>[vc_empty_space][vc_custom_heading source=”post_title” font_container=”tag:h1|font_size:28|text_align:center|color:%23FFFFFF|line_height:1.4″ use_theme_fonts=”yes” css=””][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row gap=”20″][vc_column css=”.vc_custom_1740734321155{padding-top: 20px !important;padding-bottom: 10px !important;}”][vc_separator color=”white” el_width=”30″ css=””][\/vc_column][\/vc_row][vc_row gap=”20″][vc_column][vc_column_text css=””]<\/p>\n

Panna cotta is one of those desserts that is easy and quick to prepare and, above all, is always very satisfying. It is perfect at the end of a meal, ideal as a dessert for festive lunches and dinners, to offer to friends and relatives.<\/strong><\/p>\n

This version is even more so!<\/strong><\/p>\n

It is a panna cotta enriched by the addition of a\u00a0cup<\/a>\u00a0of excellent\u00a0coffee<\/a>, very beautiful to present. Served on a plate, with chocolate ganache, on a base made without cooking with\u00a0coffee biscuits<\/a>, it will undoubtedly enchant your guests.<\/strong><\/p>\n

The basic version of this dessert is always delicate and simple, prepared with very few ingredients, necessarily fresh and of excellent quality: cream, milk and sugar cooked together and then firmed by the presence of a few sheets of gelatine, which will allow the dessert to thicken while maintaining its soft consistency.<\/p>\n

Generally, panna cotta is served in a glass, but it is more interesting if made in single portions with molds of different shapes and then unmold and serve on a plate, decorated as you prefer.<\/p>\n

I chose the donut shape, of panna cotta donuts<\/em>. You can use silicone molds to easily unmold them, or just dip the mold in hot water for a few moments to then detach the solidified panna cotta.<\/p>\n

As I was saying, this version is enriched by the strong and unmistakable aroma of coffee<\/a>. This is the Nobile<\/em> blend, a coffee<\/a>\u00a0for refined palates, with a rounded taste and an intense sensation of cocoa aroma that I then wanted to amplify even more.<\/strong><\/p>\n

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The crunchy base is made with\u00a0Manuel<\/a>\u00a0coffee biscuits, the\u00a0Caffettuosi<\/em><\/strong><\/a>: their fragrance and aroma, mixed with good butter, have created a simple and very quick base for panna cotta.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”10213″ img_size=”full” alignment=”center” onclick=”link_image” css=”.vc_custom_1742479003338{margin-top: 35px !important;margin-bottom: 35px !important;}”][\/vc_column][\/vc_row][vc_row gap=”20″][vc_column][vc_column_text css=””]<\/p>\n

There is another little secret that has made this dessert a delight for the palate, it is a spice.<\/p>\n

Infuse the cream with some berries, or even some crushed seeds, for an even more intense flavor, of cardamom. Coffee with cardamom is a consolidated combination, with ancient origins, very popular in North Africa. You will taste how good it is.<\/p>\n

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Why not think about offering these panna cottas to your guests at the end of the Easter lunch? But then remember it as the ideal solution for the whole beautiful season that is coming.<\/p>\n

A fresh and bold dessert.<\/p>\n

Serve it with a dusting of bitter cocoa, or, even more delicious, with melted chocolate or with a ganache made from dark chocolate and cream, as I did: chocolate and\u00a0coffee<\/a>\u00a0work very well together, they emphasize each other.<\/p>\n

Depending on the season, enrich it with\u00a0coffee beans coffee<\/a>\u00a0or fresh fruit, such as currants, cherries or strawberries, figs or candied orange.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row gap=”20″][vc_column][vc_column_text css=””]Ingredients<\/strong>
\nfor 10 portions diam. 7 cm<\/p>\n

For the base<\/strong>
\n200 g\u00a0Caffettuosi coffee biscuits<\/a>
\n85 g\u00a0butter<\/p>\n

For the coffee panna cotta<\/a><\/strong>
\n400 g fresh cream
\n90 g granulated sugar or light and fine cane sugar
\n6 g gelatine sheets
\n80 ml\u00a0coffee in moka<\/a>\u00a0with\u00a0Nobile blend<\/a>
\n3 cardamom pods<\/p>\n

Chocolate ganache<\/strong>
\n150 g dark chocolate
\n150 g fresh cream<\/p>\n

 <\/p>\n

Procedure<\/strong><\/p>\n

Preparation of the base<\/strong>
\nBreak the\u00a0cookies<\/a>\u00a0and then put them a little at a time in a mixer until they are reduced to powder.
\nMelt the butter, pour it on the\u00a0cookies<\/a>\u00a0powder and mix very well to combine them.
\nPour the mixture onto a surface covered with baking paper, spread it out well to a thickness of 2\/3 mm and compress it with a rolling pin or a meat press so that it is well leveled and compact.
\nPut it in the fridge to cool for about 30 minutes and then, with a pastry cutter the size of your single-serving mould, or slightly larger, cut the bases and put them in the fridge to rest.<\/p>\n

For the panna cotta<\/strong>
\nSoak the gelatine in cold water for about 5 minutes and prepare a moka pot for 2 people.
\nIn a saucepan, heat the cream with the sugar and the cardamom pods (whole for a more subtle aroma that you will then remove, crushed for a more intense aroma) until it reaches boiling point.
\nSqueeze the hydrated gelatine and put it in the boiling cream. Also add the hot\u00a0coffee<\/a>.
\nPour the mixture into the molds. Let it cool, put it in the refrigerator to set and then in the freezer, covered with cling film, so you can unmold them more easily.<\/p>\n

For the chocolate ganache<\/strong>
\nBreak up the chocolate, bring the cream to the boil and pour it over the chocolate. Stir quickly until the ingredients are well combined.<\/p>\n

The service<\/strong>
\nTake a small plate and put a drop of ganache to hold the base disk that you will place in the center. Remove the panna cotta from its mold and place it on top of the base. Let it soften a little and then garnish it with the chocolate ganache and serve.[\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content_no_spaces”][vc_column][vc_single_image image=”10216″ img_size=”full” alignment=”center” onclick=”link_image” css=””][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Panna cotta is one of those desserts that is easy and quick to prepare and, above all, is always very tasty.<\/p>\n","protected":false},"author":4,"featured_media":8137,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[130],"tags":[],"class_list":["post-10803","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coffeechef-en","category-130","description-off"],"acf":[],"yoast_head":"\nCOFFEE AND CARDAMOM PANNA COTTA - Manuel Caff\u00e8<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/shop.manuelcaffe.it\/en\/coffee-and-cardamom-panna-cotta\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"COFFEE AND CARDAMOM PANNA COTTA - 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