Coffee Panna Cotta

coffee panna cotta Panna Cotta is a delicious Italian dessert, it’s served chilled and has a custard like consistency,  it’s ultra creamy and slightly sweet and you can infuse many different flavors into it. One of my favorite versions is coffee infused panna cotta, it’s the perfect finish to a lovely summertime meal.

coffee panna cotta The key to making the perfect coffee panna cotta with the utmost of flavor is to brew and use espresso, I repeat espresso, don’t bother trying to make it with regular coffee it won’t have any flavor at all, trust me.

coffee panna cotta I like to garnish mine with chocolate espresso beans, the more coffee flavor the better for me, but you could even use shaved chocolate, some chopped hazelnuts, a dollop of whipped cream, whatever you like.

coffee panna cotta Panna cotta is great for entertaining because you can make it the day before and have it chilling in your fridge and ready to serve to your guests when it’s dessert time.

Did I mention how easy it is to make? You only need a few simple ingredients which in turn will give you a very WOW presentation.

coffee panna cotta This recipe for panna cotta is one you don’t have to un-mold, so find your prettiest glasses to serve it in and they don’t have to be big ones either. Add a few cookies on the side and you’ll have the perfect summertime dessert!

You can follow me on Instagram to see what else I’m cooking up during the week, here.

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Coffee Panna Cotta
 
Recipe adapted from Jacques Pepin, Heart and Soul in the Kitchen
Author:
Ingredients
  • 1 envelop of plain gelatin, like Knox
  • ¼ cup water
  • ½ cup hot espresso
  • 4 to 5 tablespoons sugar
  • 1½ cups of half-and-half
Instructions
  1. In a very small bowl bloom the gelatin with the water. Heat in microwave for 30 seconds to dissolve.
  2. Mix the sugar into the warm espresso in a medium bowl until dissolved. Add the gelatin mixture stirring well so it's not sticking to the bottom using a rubber spatula.
  3. Stir in all the half-and-half.
  4. Pour into four small glasses then refrigerate.
  5. Panna cotta should be set in around 2 hours or so.
  6. Garnish with chocolate espresso beans or a topping of your choice, right before you're ready to serve.

 

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Grilled Potato Salad

grilled potato salad Today I’m sharing this recipe for grilled potato salad because Memorial Day weekend is fast approaching and you just can’t have a BBQ without some kind of potato salad!

This is a little twist on traditional potato salad because no mayo is required and the potatoes are grilled which lends a nice, slightly smoky flavor to the salad.

grilled potatoes You can pretty much use any variety of potato but it’s important to know that you have to cook the potatoes first, you can’t just place raw potato slices directly onto the grill, it won’t turn out right.

You can boil, bake or microwave the potatoes, I prefer microwaving them. I had three big potatoes, mine were russet and they took only four to five minutes each, you’re looking for an al’ dente feel where you’re able to make a nice clean slice, they’ll finish cooking the rest of the way on the grill.

grilled potato salad

After the potatoes are grilled place them onto a platter lined with arugula then add sliced radishes, grilled corn, slivers of red onion, cherry tomatoes and lots of fresh basil.

The dressing is simple, just whisk two parts lemon juice to two parts olive oil, one minced garlic clove, a squeeze of Dijon mustard, salt and pepper.

grilled potato salad

Drizzle the dressing all around keeping it nice and light, don’t worry about keeping it chilled because it taste great at room temperature, nice and easy.

Happy Memorial Day!

Here’s a couple other grilled potato recipes you might want try, grilled red potatoes and grilled potato and asparagus napoleon.

Follow me on Instagram to see what else I’m cooking up during the week.

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Grilled Pizza with Slow Roasted Tomatoes and Whipped Ricotta

pizza on the grill If you haven’t tried making grilled pizza yet I can honestly say you’re really missing out. Many people are intimidated by it, I was too when I first started making it a couple of years ago. I made many mistakes, especially when grilling the dough you have to get it just right in my opinion because it can make or break the whole pizza.

When grilled correctly the crust becomes crunchy with just the right amount of chew and the perfect platform for your toppings.

slow roasted heirloom tomatoes Speaking of toppings, for grilled pizza I wouldn’t use meat unless it’s been pre-cooked and sliced thin.

For me using veggies of any kind is the way to go, but again they should cooked and  prepped first. Pizza made on the grill goes really fast, you have no time to cook a meat on top, after you crisp up the crust you’re basically waiting for the cheese to melt. Usually  I’ll roast up some zucchini coins or thin slices of eggplant, mushrooms, peppers beforehand so I’m all ready when it comes to topping the pizza, you have to have all your toppings prepped and ready.

This time I decided I was going to use these beautiful heirloom tomatoes that I found which I had slow roasted a couple of days before. They’re basted with garlic and olive oil and slow roasted with fresh thyme or basil for four hours, I love having them tucked away in my fridge to use for appetizers or to top off a special dish or in this case grilled pizza, the flavor is out of this world.

This has now become my new favorite grilled pizza of all times!

ingredients for grilled pizza My ingredients were: One ball of pizza dough, ( I get mine from a good Italian store, but you can make your own of course), fontina cheese, fresh mozzarella, whipped ricotta, basil and the slow roasted tomatoes.

raw pizza dough I don’t like to grill one big pizza, I tried it many times but the crust never turns out the way it should. I like to cut my dough ball in half and make two pizzas. The dough needs to be at room temperature for best results otherwise it keeps springing back when your trying to spread it out and form it nice and even.

Brush both sides with olive oil, place them on a baking sheet and take them out to the grill.

making grilled pizza Heat your grill up nice and hot, burn up any bits, your grill grates should be impeccably clean, then take a paper towel soaked in oil and wipe it all over your grates.

I have a gas grill with three burners, all are lit but kept at medium heat. Now place your dough onto the grill, and don’t touch it!

making grilled pizza You’re going to see it start to bubble, that’s a good thing, let it bubble all around, now take your tongs, lift it and see how it’s doing, you can move it, turn it, but don’t flip it over!

You want to get it nice and crispy, only on one side for now.

making grilled pizza When it looks like this take it off and put it on your baking sheet cooked side up,it’s time to put the toppings on. Remember, the underside is still not cooked.

grilled pizza dough You can tell the dough is cooked in the photo above,  it’s not pale, it doesn’t look gummy or raw, it’s sort of crunchy and slightly hollow if you tap on it, and it’s sturdy enough to  stand up to your ingredients.

grilled pizza toppings I put the grated fontina down first, then cut and scattered my fresh mozzarella around, added the slow roasted tomatoes and fresh basil. The whipped ricotta goes on after the pizza is finished.

grilled pizza Go back out to your grill now and place the uncooked side down onto the grates, close the lid and let the cheese melt, keep checking so the crust doesn’t burn lifting it with your tongs, again you want it nice and crispy like the top with a firm feeling to it, not limp.

grilled pizza It only takes a few minutes so don’t walk away!

grilled pizza The bottom is now cooked and crispy, the cheese has melted, the tomatoes with the garlic oil have permeated the whole pizza and the basil just tops it all off.

But hold on we’re not done!

grilled pizza Time for the whipped ricotta, mix it up and place it in a zip bag, cut off the tip and squeeze fluffy dollops onto your pizza.

grilled pizza Just one bite and you’ll be smitten! There are no words…

grilled pizza

Here’s the link to make the slow roasted tomatoes and whipped ricotta, now get grilling!

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