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Panna cotta soffice al caffè (Soft coffee panna cotta)

This is my low carb adaption of a recipe from last year's Great British Bake Off winner Giuseppe Dell’Anno.

Makes 6 cups, 150ml each

5g platinum-grade gelatine leaves (about 3 leaves)
600ml whipping cream
¼ cup powdered erythritol
1 tsp vanilla bean paste
160ml espresso
6 tbsp coffee liqueur* (optional)

Soak the gelatine leaves in a bowl of cold water for 10 min.
Meanwhile, add the cream, sugar and vanilla to a small pan and bring to a gentle simmer. Remove from the heat, squeeze out the water from the gelatine leaves and add them to the cream. Stir vigorously with a whisk to dissolve then add the espresso and combine.
Divide the mixture equally between six coffee cups and leave to set in the fridge overnight. Covering the cups with clingfilm (or with their own saucers) will prevent the tops of the panna cotta from forming a skin.
Once the mixture is set, pour 1 tablespoon of coffee liqueur into each cup and serve with a saucer and teaspoon. Store in the fridge for up to two to three days.

* I used Baileys Irish Cream in place of the coffee liqueur mixed with some double (heavy) cream

Quote:

Originally Posted by Giuseppe Dell’Anno

The bitterness of coffee blends particularly well with the sweetness of the cream, so it is no surprise that this flavour combination is popular when it comes to panna cotta. My version of coffee panna cotta requires only a minimal amount of gelatine to create an extremely soft and delicate texture, which retains a gentle wobble even after an overnight set. This panna cotta is almost creamy and not suitable to be demoulded; it should be set and served in coffee cups. Keep it in the fridge until ready to serve and, if using liqueur, add it just before serving. It is ideal served at the end of a meal instead of coffee and, when combined with elegant cups and saucers, it can be turned into a very sophisticated dessert (yet deceptively simple to make), worthy of the most stylish dinner party.

Ideally, strong espresso should be used in this recipe to convey the all-important coffee flavour. However, coffee made with a stove-top caffettiera can be used instead, or four teaspoons of instant coffee dissolved in 160ml of hot water. A decent decaf will produce an equally good result.

The minimal amount of gelatine in this recipe demands a rather long setting time, so the panna cotta should be prepared first thing in the morning for an evening with friends, or the day before.

https://www.thetimes.co.uk/article/...-anno-tq797jhcw