Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...
Coffee is delicious and one way of enjoying it is to cook with it. These espresso panna cotta, drizzled with amaretto syrup, are so rich in strong Italian flavors that you will want more and more.
Panna cotta means cooked cream in Italian. It is one of the most popular desserts in the country and one of the simplest to prepare, too. Try out this easy dessert to serve at your next dinner with inspiring espresso and amaretto flavors.
Espresso panna cotta with reduced amaretto syrup recipe
Makes 16 mini containers of 1 fluid ounce each (or 6 ramekins)
1/4 cup espresso (or regular strong coffee)
1 cup cream
1 cup milk
5 ounces sugar + 1 teaspoon sugar (amount is adjustable)
2 teaspoons agar-agar powder (equivalent to 2 tablespoons agar-agar flakes or 2 teaspoons gelatin powder)
3/4 cup amaretto
2 tablespoons water
Chocolate balls or flakes for garnish (optional)
Over medium heat, put the cream, milk, espresso and 5 ounces of sugar in a saucepan.
When it starts to boil, add the agar-agar and cook for about 3 minutes more or until it is completely melted.
Transfer to small containers or regular ramekins. Let them cool, then refrigerate for at least 2 hours or until they set.
While waiting for the panna cotta to set, prepare the amaretto syrup.
Over low heat, in a small saucepan, combine the amaretto, water and the remaining 1 teaspoon sugar. Simmer until it becomes thick.
Pour about a tablespoon of amaretto syrup in each panna cotta and garnish with chocolate balls or flakes if using.