This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Canal House's Cappuccino Panna Cotta
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serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 cup milk
3 cups cream
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 pinch salt
2 teaspoons unflavored gelatin
1 tablespoon instant espresso
directions
Sprinkle the gelatin over the milk. Let stand until soft.
Place the cream, sugar, and instant espresso in a pan over medium heat, until just boiling. Add the milk and gelatin to the hot mixture. Whisk for one minute and strain.
Divide among several coffee cups. Cover with plastic, wrap, and refrigerate.
At serving time, steam some milk as you would for cappuccino. Place the foam over each cup.
Recipe Source: John De Lucie, Executive Chef of Canal House at Soho Grand Hotel, NYC
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nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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