Espresso Panna Cotta with Toasted Hazelnuts

This softly set Italian-style dessert carries real coffee flavor from espresso powder and is balanced by the gentle sweetness of cream. A small amount of powdered gelatin gives the panna cotta a clean wobble without making it rubbery. Toasted hazelnuts add crunch just before serving. At a glance: Makes 4 · 15 minutes active · Chill at least 5 hours · Use four 5- to 6-ounce cups ↓ Jump to Recipe ▣ Print Recipe How to get a delicate set Bloom powdered gelatin in cold water for five minutes before it meets warm dairy. This hydrates the granules evenly and prevents stubborn lumps. Heat the cream mixture only until steaming; boiling can reduce it and change the texture. Whisk the bloomed gelatin in off the heat until fully dissolved, then strain if any flecks remain. Control the coffee flavor Instant espresso powder dissolves directly into the cream and gives consistent flavor. Espresso powder varies in strength, so begin with two teaspoons; add another half teaspoon if you want a more…

Commenting on Bubbles has been removed. Why? If you want to talk about this post, write to the author, use the comments on their blog if it has them, or reply with a "RE:" post on your own blog. Suggestions? feedback@bubbles.town