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Mocha Panna Cotta with Mascarpone Cream

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Silky coffee-flavored panna cotta topped with a smooth mascarpone cream, creating a rich and indulgent dessert experience.

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 59 mins Total Time: 59 mins
Servings 8
Best Season Suitable throughout the year
Ingredients
    Chocolate Cream:
  • 1½ Cup Elmlea Double Cream ((heavy cream))
  • 75g/2.6oz Dark Chocolate (chopped)
  • 1½ Tbsp Honey
  • 1⁄3 Cup Cocoa Powder (sifted)
  • 2 Tsp Kahlua (Of diluted coffee)
    • Espresso Panna Cotta:
  • ¾ Cup Whole Milk (Seperated)
  • 2½ Tsp Gelatin Powder
  • 1½ Cups Elmlea Double Cream ((heavy cream))
  • 2 Tbsp Instant espresso (Or coffee)
  • ½ Cup Brown Sugar
  • Chocolate Ganache
  • ½ Cup Elmlea Double Cream ((heavy cream))
  • 75g/2.6oz Dark Chocolate (Chopped)
    • Mascarpone Cream:
  • ½ Cup Elmlea Double Cream ((Heavy Cream))
  • 2 TBSP Mascarpone Cheese
  • 2 TBSP Icing Sugar (Sifted)
  • 1 TSP Vanilla Essence
    • Fresh strawberries and dark chocolate coated peanuts to garnish
Method
    Chocolate Cream:

  1. Place the cream, chocolate and honey in a small saucepan set over medium-low heat.

  2. Stir until smooth then whisk in the cocoa powder and kahula.

  3. Place 5 desserts glasses at a slant in a cup cake muffin tin and pour the chocolate mixture into them.

  4. Refrigerate for 2-3 hours until set.

    5. Espresso Panna Cotta:

  5. Place a ¼ cup milk in a small bowl and sprinkle over the gelatin, let it absorb then microwave a few seconds until melted.

  6. In a small saucepan set over low heat, bring the remaining ½ cup milk, heavy cream, espresso and sugar to a low boil and simmer for 5 minutes.

  7. Remove from heat and whisk in dissolved gelatin and vanilla essence.

  8. Leave to cool completely then pour over the set chocolate.

  9. Refrigerate until set, at least 4 hours.

    10. Chocolate Ganache:

  10. Place the chopped chocolate in a small bowl.

  11. Heat the cream in the microwave to a nearly boil.

  12. Pour over chocolate, leave for 2 minutes for the chocolate to melt. Whisk until smooth and pour over set panna cotta.

    13. Mascarpone Cream:

  13. Combine all ingredients in a medium bowl and whip until stiff peaks form.

  14. Place in a piping bag and refrigerate until ready to use.

  15. Pipe over set ganache and decorate as desired.

Read it online: https://lollyskitchen.com.mt/recipe/mocha-panna-cotta-with-mascarpone-cream/